1Tbsp.white balsamic vinegarapple cider vinegar also works!
Kosher salt and cracked black pepperto taste
For the Chicken Salad:
1lb.boneless, skinless chicken thighs
1Tbsp.olive oil
1headRomaine lettucechopped
6slicesbaconcooked 'til crisp
1ripefresh avocadohalved and sliced
1ripefresh nectarinechopped
1cupsliced strawberries
1cupfresh or frozen corn
For Garnish (optional):
Chopped fresh chives or scallions
Instructions
For the Dressing/Marinade:
In a medium bowl, whisk mustard, olive oil, honey, vinegar, salt and pepper. Reserve 1/3 cup of marinade in a separate small bowl. Place chicken into the larger bowl and toss to coat in marinade. Let marinade for at least 30 minutes, if time allows.
For the Chicken Salad:
To cook chicken: After marinating, drain chicken from liquid. Preheat your gas grill or grill pan to medium heat. Brush chicken with olive oil. Grill chicken for about 10 minutes, turning occasionally, until completely cooked through and juices run clear.
To cook bacon: Heat a large skillet over medium high heat. Lay bacon in one layer. Cook until browned and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate.
To cook corn: If using fresh corn, wrap whole shucked corn in foil and add to grill with chicken; cook for about 5 minutes, turning occasionally. If using frozen corn, cook on a buttered skillet set to medium-high for 5 minutes. Or, microwave for 2-3 minutes.
To assemble salad: Place chopped lettuce in a large bowl. Top with chicken, bacon, avocado, nectarine, strawberries, and corn.
Pour reserved honey-mustard dressing on top of the salad and gently toss to combine.