Ensalada de pollo a la parrilla con miel y mostaza

Ingredientes

• 1lb. boneless skinless chicken breast
• 3 tablespoons raw honey
• 2 tablespoons apple cider vinegar
• 2 tablespoons olive oil
• 1 tablespoon dijon mustard
• 1 tablespoon whole grain mustard
• 1 garlic clove, minced
• 1/2 teaspoon thyme
• 1/8 teaspoon red pepper flakes
• 1/8 teaspoon black pepper
• 1/8 teaspoon salt
• 6 cups of chopped romaine lettuce
• 1 roasted red pepper, sliced
• 1 whole red onion, cut into 1″ rings (leave skin on to help with grilling process)
• 2 ears of sweet corn, shucked
• 1 cup cherry or grape tomatoes, halved
• 1 avocado, sliced

Preparación

1. 1

   To a small bowl add honey, apple cider vinegar, olive oil, dijon mustard, whole grain mustard, garlic, thyme, red pepper flakes, black pepper and salt. Whisk until blended.

2. 2

   Add 1/3 of the dressing to a medium bowl with the chicken. Toss chicken to coat in the honey mustard sauce and marinate for at least 30 minutes. Set aside remaining sauce to use as dressing.

3. 3

   Heat grill to medium high heat, about 375-400°F.

4. 4

   Add corn earns and sliced onion rings to grill. Grill onion rings for 4-5 minutes, until slightly charred. Then flip and repeat on the other side. Remove onions from grill when they are tender and charred. For the corn, grill each side for 2-3 minutes or until slightly charred on each side. Then cut the corn kernels off the cob and set aside.

5. 5

   While the veggies are grilling, add marinated chicken to the grill. Grill each side for 4-7 minutes, depending on thickness. Remove from grill when chicken is no longer pink or when it reaches an internal temperature of 165°F.

6. 6

   Let chicken rest for 5 minutes to let the juices redistribute before slicing.

7. 7

   Assemble Salad: To a large bowl add romaine lettuce, sliced chicken, grilled onion, grilled corn kernels, roasted red pepper, tomato and sliced avocado. Drizzle with dressing and serve.