One of my favorite restaurants is Jim ‘N Nick’s BBQ. I love this place first of all for their amazing brisket, but I also love their house salad with honey mustard dressing. I am not normally a fan of house salads – but Jim ‘N Nick’s house salad is not your average house salad.

This house salad has a few normal ingredients – mixed greens, shredded carrots, tomatoes – but what really takes it up a notch are the blanched slivered almonds and bacon.  These two ingredients along with their delicious honey mustard really make the salad.  The almonds add this delicious toasty, salty crunch that you would normally get from gluten-filled croutons.  The bacon – well it just acts like bacon 😉 Their honey mustard is sweet and tangy.

Lately I have been thinking a lot about this salad and how to take it to the next level.  I decided to add a few more ingredients and make it a full meal.  I love how honey mustard tastes with sweet potato fries – so I knew that adding in roasted sweet potatoes would be a perfect addition! With the sweet potato addition I decided to nix the carrots and tomatoes.  I also added some more protein with the chicken.

Of course – the most important part, the honey mustard, had to be made! All my life I have been a honey mustard fan – it’s just so good. Sadly though, it’s normally made with soybean oil, refined sugar, and other ingredients that I cannot pronounce. So I was excited to make my own simple and healthy honey mustard.  The result is sweet, tangy, and creamy! I hope you love it as much as I do!

Roasted Sweet Potato and Chicken Salad

Ingredients:

• 1 pound chicken breasts or tenderloins baked with sea salt and pepper
• 2 medium sweet potatoes diced into 1/2 inch chunks and roasted
• 6 pieces of bacon, cooked and chopped
• 1/4 to 1/2 cup blanched almond slivers (Toasted in the oven for 6-7 minutes at 350 is best if you have time!)
• 8 cups spinach or other salad green
• honey mustard for drizzling over the salad (recipe below)
• salt and pepper to taste

Directions: 

Evenly divide the ingredients between four bowls.  Layering first the greens, followed by the sweet potatoes, bacon, chicken and the almonds.  Drizzle with as much honey mustard as you please! Can be served warm or cold.

Honey Mustard:

Yields: About 4 ounces or 4 servings

Ingredients:

• 4 tbsp mayo (get my recipe here!)
• 2 tbsp yellow mustard
• 2 tbsp honey
• 1 tbsp apple cider vinegar
• 1/4 tsp black pepper

Directions:

In an small bowl or 8 ounce jar add all of the ingredients.  Whisk or stir well to combine.  Store in the fridge for up to 7 days.

ENJOY! 🙂