Grilled Chicken, Bacon and Avocado Salad

  • 4 slices bacon, cooked
  • 1/2 pound boneless, skinless chicken breasts
  • 4 cups spring mix lettuce
  • 1 large avocado, sliced
  • 1 cup grape or cherry tomatoes, halved
  • 1/4 red onion, thinly sliced
  • 1/3 cup honey
  • 3 Tbsp whole grain mustard
  • 2 Tbsp Dijon mustard
  • 2 Tbsp olive oil
  • 1 tsp garlic, minced
  • salt and pepper
  • fresh rosemary sprigs to garnish

Preheat BBQ grill to medium-high heat. Whisk together honey, mustards, olive oil garlic, salt and pepper. Pour half the marinade into a shallow dish to marinade the chicken for a couple of hours. Refrigerate the remaining marinade to use as the dressing. Place chicken on hot grill and cook for 8-10 minutes per side or until chicken is cooked through. Remove from grill and allow to rest, covered for 5 minutes. Assemble lettuce, onions, tomatoes, avocado and sliced chicken onto a platter, drizzle with dressing and top with bacon and rosemary sprigs.