Avocado Bacon Chicken Salad with Jalapeño Honey Mustard

halfbakedharvest.com

Patty Gorter

2 tablespoons extra virgin olive oil

1 pound boneless skinless chicken breasts or thighs, cubed

2 teaspoons chipotle chili powder

2 teaspoons smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

chili flakes, salt, and black pepper

6 cups shredded lettuce or mixed greens

1 to 2 cups cherry tomatoes halved

½ cup sliced dill pickles

1 cup crumbled feta cheese

6 strips cooked bacon, chopped

1 cup mixed herbs: basil cilantro

1 avocado, chopped

subheading: JALAPEÑO HONEY MUSTARD:

⅓ cup extra virgin olive oil

2 tablespoons lemon juice

2 tablespoons honey

2 tablespoons dijon mustard

2 tablespoons tahini

2 tablespoons apple cider vinegar

½ cup pickled jalapeños, use to your taste

Directions at halfbakedharvest.com

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