4thick-cut slices of bacon, cooked and chopped into small bits
1/4cupred onion, chopped
10ouncescherry tomatoes, halved
1cupcooked corn kernels
1large avocado, pitted and sliced
2hard boiled eggs, shell removed and sliced
1large mango, pitted and chopped
In a medium bowl, whisk together ingredients for the marinade/dressing until fully combined. Place chicken breasts in a shallow dish and pour half of the marinade/dressing over the top. Place remaining half of dressing in a container and store in the refrigerator for later use. Carefully coat chicken in the marinade and refrigerate chicken for at least 2 hours if possible.
Heat a large skillet over medium high heat and add 1 tablespoon of oil to coat the pan (you can also grill or bake the chicken if you prefer). Add chicken (you may need to cook in two batches to prevent overcrowding) and cook until each side is golden and the chicken is fully cooked (time will vary depending on thickness). Once cooked, remove to a separate plate and allow to rest until ready to serve.
If your bacon is not yet cooked, add bacon to skillet and cook until brown and crispy.
Meanwhile, prepare your salad- in a large bowl start with lettuce followed by onion, tomatoes, corn, sliced avocado, hardboiled egg, chopped mango, bacon bits and, finally, sliced chicken. Dress your salad with the remaining marinade, adding 2-3 tablespoons of water to dressing until desired consistency is reached.