Kickin’ Chicken Salad

Serves 4

Ingredients

• 8 oz. bacon
• 1/4 cup honey
• 1/4 cup brown sugar, packed
• 1 lb. boneless skinless chicken, breasts and or thighs
• 1/4 cup butter, melted
• 1/4 cup hot sauce
• 1/3 cup honey
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• 1/2 tsp. garlic powder
• 1 tsp. chili powder
• 1 tbsp. each red wine vinegar, brown mustard
• 1 1/2 cups black beans, drained
• 1 1/2 cups corn kernels, drained
• sliced Roma tomatoes
• sliced cucumbers
• mixed salad greens

Directions

1. Preheat oven to 350ºF.
2. Lay bacon slices on a sheet pan. Bake until crispy, about fifteen minutes.
3. Heat the honey and brown sugar in a glass measuring cup for one minute, whisking together until smooth.
4. Drain the bacon grease from the sheet pan. Brush the cooked bacon with the honey and brown sugar mixture. Bake for an additional three to five minutes. Allow to cool.
5. Bake the chicken pieces on a rimmed sheet pan for twenty minutes. Remove from oven and allow to cool slightly before dicing into 3/4-inch cubes.
6. While the chicken is baking, melt the 1/4 cup of butter in a microwave in a 4-cup glass measuring cup. Add the hot sauce, honey, black pepper, salt, garlic powder, chili powder, red wine vinegar, and mustard, whisking until smooth.
7. Once the chicken is diced, lightly toss it in a bowl with the sauce and place it back on the rimmed sheet pan. Bake for an additional seven minutes. Reserve the unused sauce in a sealed container in the refrigerator for another recipe.
8. Arrange the mixed salad greens on a large platter. Arrange the slices of tomato and cucumber around the edges, sprinkling the black beans and corn kernels over the greens.
9. Once the bacon has cooled, coarsely chop it. In a mixing bowl, combine the diced chicken and chopped bacon. Top the salad platter with the chicken/bacon combo and serve with the desired dressing, family style