PREPARATION

1. In a small bowl, add the olive oil, honey, stone ground mustard, Dijon mustard, 2. Lemon, garlic, salt, and pepper. Whisk until smooth.

3. Remove ½ of the marinade and refrigerate to use as a dressing.

4. Add chicken thighs to remaining marinade and let it marinate for two hours.

5. Add a teaspoon of olive oil to a nonstick pan. Sear chicken on each side until 6. Golden, crispy, and cooked through. Set aside and allow to rest.

7. Put lettuce in a large bowl, add tomatoes, red onions, avocado slices, and hard-boiled egg.

8. Slice chicken into strips and place in the salad.

9. Add the remaining marinade to the salad and toss.

10. Sprinkle bacon on top.

11. Enjoy!