Honey Chicken and Bacon Salad
Indulge in the perfect balance of savory and sweet with this Honey Chicken and Bacon Salad – the ultimate combination of bold flavors and fresh ingredients. Tender chicken breasts are glazed with a luscious honey rub and seasoned with smoked paprika, then seared to caramelized perfection. Crispy bacon crumbles add a smoky crunch, while vibrant mixed greens, juicy cherry tomatoes, crisp cucumber, and a hint of red onion create a refreshing base. Topped with creamy feta cheese and drizzled in a tangy balsamic-Dijon vinaigrette, this salad is a delightful medley of textures and tastes. Ideal as a satisfying lunch or light dinner, this quick and easy recipe is ready in just 35 minutes and sure to impress at any gathering.
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 3 tablespoons Honey
- 2 tablespoons Olive oil
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 5 slices Bacon
- 6 cups Mixed salad greens
- 1 cup Cherry tomatoes
- 1 medium Cucumber
- 0.25 small Red onion
- 0.5 cup Feta cheese
- 2 tablespoons Balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon Maple syrup
- 1 clove Garlic
Instructions
Prepare the chicken: Pat the chicken breasts dry with paper towels. Rub them with 2 tablespoons of honey, 1 tablespoon of olive oil, smoked paprika, salt, and black pepper.
Heat a non-stick skillet over medium-high heat. Add 1 tablespoon of olive oil. Sear the chicken breasts for 4-5 minutes on each side until golden brown and caramelized. Lower the heat to medium, cover, and cook for an additional 5-7 minutes, or until the internal temperature reaches 165°F (74°C). Remove the chicken from the pan and set aside to rest.
In the same skillet, cook the bacon until crispy, about 3-4 minutes per side. Transfer to a plate lined with paper towels to drain excess grease.
While the chicken and bacon cook, prepare the salad base. Rinse and dry the mixed salad greens. Slice the cherry tomatoes in half, peel and thinly slice the cucumber, and finely chop the red onion.
Cut the rested chicken into thin strips and crumble the cooked bacon into small pieces.
Make the dressing: In a small bowl, whisk together balsamic vinegar, Dijon mustard, maple syrup, and the finely minced garlic clove. Slowly drizzle in 1 tablespoon of olive oil while whisking to emulsify.
Assemble the salad: In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber slices, and red onion. Top with the chicken strips, bacon crumbles, and crumbled feta cheese.
Drizzle the dressing over the salad just before serving. Toss gently to coat all the ingredients evenly. Serve immediately and enjoy!
Nutrition Facts
Calories |
1348 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.2 g | 89% | |
| Saturated Fat | 21.4 g | 107% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 313 mg | 104% | |
| Sodium | 4910 mg | 213% | |
| Total Carbohydrate | 89.3 g | 32% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 71.4 g | ||
| Protein | 98.8 g | 198% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 576 mg | 44% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 2378 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
