Step 1

In a small bowl, add the olive oil, honey, stone ground mustard, Dijon mustard, lemon, garlic, salt, and pepper. Whisk until smooth.

Step 2

Remove ½ of the marinade and refrigerate to use as a dressing.

Step 3

Add chicken thighs to remaining marinade and let it marinate for two hours.

Step 4

Add a teaspoon of olive oil to a nonstick pan. Sear chicken on each side until golden, crispy, and cooked through. Set aside and allow to rest.

Step 5

Put lettuce in a large bowl, add tomatoes, red onions, avocado slices, and hard-boiled egg.

Step 6

Slice chicken into strips and place in the salad.

Step 7

Add the remaining marinade to the salad and toss.

Step 8

Sprinkle bacon on top.

Step 9

Enjoy!