I've been wanting to develop a NEW website that is strictly devoted to my business for a while now and I finally bit the bullet. Since my website developer is "yours truly" - I've been a little consumed with website design lately. Not sure the word "consumes" accurately describes my level of pre-occupation with this website for the last two weeks. I literally had dreams about website templates last week.
I'm happy to say that all of my hard work has paid off and my new website is up and running. For those of you who would like to check it out - head over to www.deliciousbakery.net and take a look. Those of you who follow my blog regularly, will recognize a lot of the foods on my new site.
The new site has a list of foods that I frequently sell along with a comprehensive price list. I did not put any recipes on the new site so I will continue to update recipes on this site. I will use both websites from here on out - one for recipes and one for business orders.
So without further ado - the newest recipe for my collection: Honey Mustard Chicken Salad.
Dressing / Marinade:
⅓ cup honey
3 tablespoons whole grain mustard
2 tablespoons smooth and mild Dijon mustard
2 tablespoons olive oil
1 teaspoon minced garlic
Salt to season
4 skinless and boneless chicken thighs or chicken breasts
¼ cup diced bacon, trimmed of rind and fat
4 cups Romaine lettuce leaves, washed
1 cup sliced grape or cherry tomatoes
1 large avocado, pitted and sliced
¼ cup corn kernels
¼ of a red onion, sliced
Whisk together dressing ingredients. Pour half dressing over chicken in a shallow dish. Refrigerate 2 hours.
Refrigerate reserved dressing. Grill chicken until crispy and cooked through.
Slice chicken into strips.
Cook bacon in skillet.