​Honey Mustard Chicken and Bacon Salad with Sweet Potato Fries

I was looking to make a meal I could eat cold or on-the-go and I came up with this amazing meal. I've had these homemade sweet potatoes cold plenty of times and really don't mind them that way. Plus, if I am going to have a salad then I can't think of anything better to pair it with other then sweet potato fries. Anyways, I've mentioned it before that I am a huge fan of honey mustard, so I thought this chicken salad turned out delicious. I skipped out on the avocado as the recipe calls for, but I am sure that would only make this meal more amazing. I also ended up grilling the chicken once it was done marinating and that really sped up meal prep time. Overall, I couldn't be more happy with how this turned out! This meal was absolutely delicious and I cannot wait to eat it all week. Definitely a must-try!

​Honey Mustard Chicken, Bacon, and Avocado Salad 
Ingredients:

• 4 chicken breasts (I used about 2lb)

Marinade/Dressing:

• ⅓ cup honey
• 3 tablespoons whole grain mustard (I used OrganicVille Stone Ground Organic Mustard)
• 2 tablespoons smooth and mild Dijon mustard (I use Woodstock Organic Dijon Mustard, found at local grocery store)
• 2 tablespoons olive oil
• 1 teaspoon minced garlic
• Salt to season

For Salad:

• ¼ cup diced bacon, trimmed of rind and fat
• 4 cups Romaine lettuce leaves, washed (I used spinach)
• 1 cup sliced grape or cherry tomatoes
• 1 large avocado, pitted and sliced
• ¼ of a red onion, sliced

Directions:

1. Whisk marinade / dressing ingredients together to combine. Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Refrigerate the reserved untouched marinade to use as a dressing.
2. Heat a nonstick pan (or grill pan or skillet) over medium heat with about a teaspoon of oil and sear / grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to cool.
3. Wipe pan over with paper towel and fry the bacon until crispy.
4. Slice chicken into strips and prepare salad with leaves, tomatoes, avocado slices, onion strips and chicken.
5. Whisk 2 tablespoons of water into the remaining untouched marinade / dressing and drizzle over the salad. Sprinkle the bacon over the top and season with a little extra salt and cracked pepper (optional).

Original recipe found here

My Roasted Sweet Potatoes
Ingredients:

• 4-6 Sweet Potatoes (Depending on how much you want to make. 5 medium sized sweet potatoes usually gets me 6 oz of sweet potato fries for 6 meals. I think my idea of medium sized is bigger than most though.)
• Olive oil spray
• Sea salt (I actually use Garlic Sea Salt on everything I cook)
• Optional: Cinnamon

Directions:

1. Preheat oven to 425 degrees
2. Skin and cut the sweet potatoes into whatever shape you want. I either do fries, wedges or circles.
3. Spray baking pan with olive oil. Lay down sweet potato fries flat (please do not just dump a pile on the pan).
4. I fill my Misto with olive oil and lightly spray the fries, then add some sea salt (sometimes cinnamon too).
5. Bake for 15-20 minutes. Take out of the oven and move them around or flip them over. Bake for another 15-20 minutes.
6. Keep an eye on them, if they are thin bake for less time, and vice versa. Key is to move them around or flip them over half way through baking them. I usually make mine thicker, so I bake them for at least a total of 40 minutes.