Ingredients
Dressing/Marinade:
⅓ cup honey
3 tablespoons EACH: olive oil AND coarse grain mustard
2 tablespoons apple cider vinegar
½ teaspoon EACH: garlic powder AND onion powder
½ teaspoon EACH: salt AND pepper
Salad:
1 pound boneless, skinless chicken breasts or thighs
2 hearts romaine, chopped
1 cup cherry tomatoes, halved
1 large avocado, sliced
1/4 cup sliced red onions
6 cold eggs
Instructions
MARINADE/DRESSING: Combine all the ingredients for the dressing in a bowl and whisk together. Add the chicken into a bowl, and drizzle half of the prepared marinade over the chicken. Keep the other half aside, this is your dressing for the salad so you don’t want it to come in contact with raw chicken. Toss the chicken using tongs in the marinade and set the bowl aside for at least 15 minutes and up to 8 hours (covered in the refrigerator.)
