1½poundsboneless skinless chicken breasts(cut into strips)
pepper(to taste)
6cupsmixed salad greens(lettuce of choice)
1pintgrape or cherry tomatoes(halved)
2largeavocados(pitted and sliced)
1largelime
Instructions
Vinaigrette
Combine honey, both mustards, olive oil, balsamic vinegar, and shallots in a small bowl. Season with salt and pepper to taste. Cover and set aside until ready to use.
Bacon and Chicken
In a large skillet, cook bacon over medium heat, stirring occasionally until just crispy, about 5-6 minutes. Remove bacon from skillet with a slotted spatula and transfer to a bed of paper towels to drain.
Drain all but approximately one tablespoon bacon grease from the skillet and return to medium heat.
Add chicken slices to skillet and season with salt and pepper, to taste. Cook, stirring occasionally, until chicken is cooked through and no longer pink, about 5 minutes. Remove from heat.
Salad
Add salad greens and tomatoes to a large salad bowl and top with the cooked bacon and chicken.
Toss avocado slices with fresh lime juice to prevent browning and add to salad bowl.
Drizzle with half the salad dressing and gently toss to combine. Serve immediately with remaining dressing on the side.