Ingredients
¾ cup mayo
3 tbsp honey
2 tbsp yellow mustard
1 tbsp lemon juice
¼ tbsp horseradish
2 tbsp orange juice
4 eggs
4 chicken breasts, boneless and skinless
2 tbsp olive oil
4 cups romaine lettuce, washed and chopped
2 cups spring salad mix
1 cup carrots, shredded
1 cup red cabbage mix, shredded
1 cup cheddar cheese blend, Monterey Jack
1 cup corn, canned
1 cup grape tomatoes, sliced
1 pack bacon
Preparation
In a mixing bowl combine mayo, honey, mustard, lemon juice, and horseradish and mix well. Pour in the orange juice and whisk lightly. Chill in the refrigerator.
In a small pot of boiling water, cook eggs for 20 minutes. Transfer to a small bowl and set aside.
Heat oil on a skillet on medium-high. Place chicken breast in a ziplock bag and flatten to ¼ inch thick with a kitchen mallet.
Once skillet is heated, remove chicken breasts and heat in skillet 3 minutes each side. Transfer chicken to a cutting board and let it rest. Once cooled down slice into strips.
Fry bacon strips in skillet according to package instructions until crispy, and place on a plate lined with paper towels.
Add about a cup of romaine lettuce and a handful of spring salad mix into 4 serving bowls.
In each serving bowl divide the corn, grape tomatoes, shredded carrots, cabbage mix, bacon, and cheese. Then add chicken strips on top, Drizzle with the dressing on top or on the side. Serve immediately.
