Monday marks the first official day of Fall so I had to squeeze one more juicy Summer salad in before its over and this one is a total winner! Roasted chicken breast slathered in a sweet and simple honey mustard sauce with crunchy romaine, fresh bursts of late summer corn, gorgeous tomato and a little bacon and cheese cause why not? This salad is the perfect, healthy Summer sendoff!
1 chicken breast
1/8t garlic powder
1/8t onion powder
2T dijon mustard
1-2 slices of bacon
1 slices sourdough bread, cubed (sub any bread)
1/4t garlic powder
1T olive oil
1/2 lemon, juiced
2T olive oil
6-8c romaine, chopped/torn (sub any greens you have)
1 ear of corn, husked + kernels removed
1c tomato, cubed
Cheddar or gouda would be good too, shredded – optional
Preheat oven to 375°F. Sprinkle chicken with salt, pepper, garlic powder, onion powder and thyme. Transfer to a baking sheet lined with foil. On a separate baking sheet with a cooling rack, arrange the bacon slices. Bake chicken and bacon for 18 minutes (the bacon I use is pretty thick, if yours is thin, check on it after 10 minutes so. it doesn’t burn). Allow the chicken to cool then chop it up, shred or slice thin. Stir together honey and dijon then pour over chicken and stir until completely coated.
Toss the sourdough cubes in olive oil, garlic powder and a touch of salt. Toast until golden brown. (I used my toaster oven but you could just throw them in with the chicken and bacon for 3-5 minutes on their own baking sheet).
Squeeze half of a lemon over your greens then drizzle with olive oil and toss. Assemble the salad using the corn, tomato, cheese and croutons. Top it with some chicken and bacon.