Made with the juiciest, tender honey mustard chicken, romaine, strawberries, avocado and corn. And the dressing is perfection!
I have the most amazing news ever.
It’s going to be 63 degrees F in Chicago on Sunday! I know, I couldn’t believe it either. I’m even seeing all the restaurants dusting off and setting up their outdoor dining for the warm weekend ahead.
And if you guys have all been braving that midwest winter, I think it’s safe to say we all want to shove our hats/gloves/parkas into a storage bin and never see it again until November/December.
Good riddance, winter.
I’m even going to fire up that grill this weekend to make the cilantro lime chicken and this honey mustard chicken.
I’m not entirely sure which to make first. Probably this honey mustard variation. Because hello, we have greens!
We have crisp romaine, fresh strawberries, velvety avocado slices, and sweet, juicy corn kernels. Oh and the salty, crispy bacon bits. Can’t forget about those.
My favorite part is that we get to use the dressing for the marinade as well, killing 2 birds with one stone. Not to mention, the chicken thighs comes out so stinking juicy and tender!
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