Honey Mustard Chicken, Bacon + Avocado Salad

hcba-salad-copy

I can’t believe I’ve reached the last few weeks of summer and posted only posted TWO recipes to this blog. Bad food blogger, bad!

Perhaps I should give myself a bit of lee-way; it’s been a busy and at times difficult summer. Between a stressful job, a house full of much-loved guests, and a spouse with multiple broken bones from a sports injury, there hasn’t been much time to sit down and breathe, let alone focus on blogging (or much of anything else). Only after quitting my job, bidding fond farewell to our wonderful guests, and putting my hubs on the road to recovery has life finally slowed down to an easier pace. Halle-freaking-lujah!

Of course, I’m one of those people that – despite wanting a break for months – has to fill their first waking moment of free time with activity. In this case, I was only 10 minutes into relaxing on the couch with some Investigation Discovery (it’saddictiveAF) before deciding to have a casual peek at my recipe collection. Casual peek quickly transformed into detailed research, which then morphed into a cooking and baking agenda for the next four months (and a shopping list as long as a novel). And so went my rest time; I was on my way to the market before the murder had even been solved. It was nice knowing you, R & R!

All credit for this beautiful salad recipe goes to Cafe Delites, one of my favorite blogs of all time. The garlicky honey mustard dressing is the BOMB.COM – I’m not a mustard fan by any means, yet I devoured this salad in under 5 minutes! It also makes an unbelievably delicious marinade for the chicken – my husband already requested that I make this again soon. It’s a definite keeper – enjoy!

 

HONEY MUSTARD CHICKEN, BACON + AVOCADO SALAD

Yields: 4 servings

For the marinade/dressing:

  • ⅓ cup clear honey
  • 3 tbsp whole grain mustard
  • 2 tbsp smooth + mild Dijon mustard
  • 2 tablespoons extra-virgin olive oil
  • 1 tbsp finely minced garlic
  • Salt, to season
  • 4 boneless, skinless chicken breasts

For the salad:

  • ¼ cup diced bacon, trimmed of rind and fat
  • 4 cups Romaine lettuce leaves, washed
  • 1 cup sliced grape or cherry tomatoes
  • 1 large avocado, pitted and sliced
  • ¼ cup corn kernels

 

  1. Whisk marinade / dressing ingredients (through salt) together to combine. Pour half into a shallow dish, submerge chicken and marinade for  1 1/2 to 2 hours. Refrigerate the reserved marinade to use as a dressing.
  2. Heat one teaspoon of olive oil in a nonstick pan (or grill pan or skillet) over medium high heat. Once very hot, add chicken and cook, undisturbed, for 3-5 minutes, or until nicely browned on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 5 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to a cutting board and let rest at least 5 minutes before slicing.  (Grill in batches to prevent excess water being released. Dispose of used marinade.)
  3. Wipe pan over with paper towel; drizzle with another teaspoon of oil and fry the bacon until crispy.
  4. Slice chicken into strips and prepare salad with leaves, tomatoes, avocado slices, corn and chicken.
  5. Whisk 2 tablespoons of water into the remaining dressing and drizzle over the salad. Sprinkle the bacon over the top and season with salt and freshly cracked pepper, if desired.

Caprese Soup with Sourdough Grilled Cheese

Caprese Soup

Temperatures have FINALLY dipped below 50 degrees in Southern California, which can only mean it’s – da da da daaaah – SOUP WEATHER!

What to say about this recipe? It’s caprese. In a soup. And it’s A-M-A-Z-I-N-G with a buttery grilled cheese sandwich. Definitely a recipe for the ‘make this again!’ folder – enjoy!

CAPRESE SOUP WITH SOURDOUGH GRILLED CHEESE

Yields: 2 servings

  • 2 1/2 lbs fresh mixed tomatoes
  • 1 large garlic bulb, cut in half width-wise
  • 4 tablespoons extra-virgin olive oil, divided
  • 4 sundried tomatoes in oil
  • 1 tbsp soft brown sugar
  • 50 grams fresh basil leaves + extra to serve
  • 1 1/2 tbsp red wine vinegar
  • 1 (125 gram) ball fresh buffalo mozzarella
  • 4 slices sourdough bread
  • Butter
  • Cheddar (or other preferred sandwich) cheese
  1. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Place the tomatoes and garlic on a large roasting tray, drizzle with 1 tablespoon olive oil and roast in the oven for 25 minutes, or until tomatoes have burst and garlic is soft. Remove tray from oven and set aside to cool slightly.
  2. Squeeze the roasted garlic from its skin and place in a blender with the roasted tomatoes, sun dried tomatoes, sugar, 50 grams of basil, vinegar and 3 tablespoons olive oil. Blitz until smooth, then run through a sieve (if desired, to remove tomato seeds).
  3. Spread butter on both sides of bread slices. Place one slice on a preheated griddle or grill pan, cover with cheese slices and grill until bread is of desired texture and consistency. Top with second bread slice, flip sandwich, and grill as desired. Repeat with remaining bread slices and cheese.
  4. Transfer soup to serving bowls and top with shredded buffalo mozzarella and remaining basil. Serve heated through with grilled sandwiches.

*Previously published to my old blog, Cucina Fresca*