This recipe was actually quite delicious, a wonderful summer dinner. The marinade/dressing was a combination of
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 taste
Use half of it to marinate 4 boneless, skinless chicken thighs for a couple of hours. Then saute the chicken until done and place on top of a plate of romaine, thawed frozen corn, sliced red onion, cubed avocado and crumbled bacon. Top with the remaining dressing.
Note: I didn’t have whole grain mustard, so I used 1/3 cup of Dijon mustard. I added some mayonnaise to the remaining marinade before using it as a dressing, and it was on the bitter side. Unfortunately, I’m not sure which ingredient was the culprit, but we’ll try it again to see if we can make it better, and not bitter!