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–+ servings
chicken and kale salad

Crispy Kale Salad With Honey Mustard Chicken And Mushroom Bacon

Crispy kale salad is topped with tangy and sweet baked honey mustard chicken breast and chewy, smokey mushroom bacon!
5 from 2 votes
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Prep Time 10 minutes
Cook Time 40 minutes
Course Dinner
Cuisine American, healthy
Servings 2

Ingredients
  

Mushroom Bacon Ingredients

  • 2 large portobello mushrooms, sliced 1/4 inch thick
  • 2 tsp liquid smoke (don't skip this ingredient)
  • 2 tsp honey mustard
  • 2 tbsp honey
  • 2 tsp garlic powder
  • 2 tsp rice vinegar (white vinegar works as well)
  • 1/4 tsp table salt

Chicken Salad Ingredients

  • 2 skinless chicken breasts
  • 1/4 cup honey mustard
  • 1 tsp garlic powder
  • 1/4 tsp table salt
  • cracked black pepper
  • 3 cups loose kale, stems removed and washed
  • 2 tbsp olive oil

Dressing Ingredients:

  • 1 tbsp honey mustard
  • 1 tbsp honey
  • 3 tbsp olive oil
  • 1 tbsp rice vinegar

Instructions
 

  • Pre-heat the oven to 415 degrees F.
  • In a medium sized bowl, mix together the mushroom ingredients: liquid smoke, honey mustard, honey, garlic powder, rice vinegar and table salt. Gently toss with the sliced portobello mushrooms, and spread flat over a parchment lined baking sheet, leaving room for the chicken breasts.
  • Place chicken breasts in a bowl, and toss with the chicken salad ingredients: 1/4 cup honey mustard, 1 tsp garlic powder, 1/4 tsp salt, fresh cracked black pepper. Mix until fully coated, and transfer to the parchment paper lined baking sheet with the mushrooms.
  • Place the baking sheet in the oven and cook for about 40 minutes. Around 25 minutes in, make sure to flip the mushrooms and remove any tiny pieces that may burn. When done, remove from the oven and transfer the chicken and mushrooms. Throw out that piece of parchment paper, and line with a new piece.
  • While the chicken and mushrooms are cooking, make the dressing. Combine all dressing ingredients in a mason jar and shake until combined (or whisk).
  • Toss the washed kale with 2 tbsp of olive oil. Spread evenly over new parchment paper lined baking sheet, and bake for 8-10 minutes, until the edges begin to crisp up.
  • Lay sliced chicken breasts over the crispy kale, and sprinkle with the mushroom bacon. Drizzle with the dressing and enjoy!
Keyword crispy kale salad, honey mustard chicken salad
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