Atomic Rooster Chicken Salad December 19 2013

I love salad. I have a large salad for lunch everyday, stacked high with some kind of lean protein. (When you go to shows every weekend and eat "bad-for-you" food, you'll understand why I eat so healthy during the week!)

This salad was crisp, clean, crunchy, and just plain awesome. I started with broiling boneless chicken thighs coated in Atomic Rooster mustard and then dicing up some veggies. It's incredibly simply and an easy lunch to throw together if you're looking for something to bring to the office. Here's how it all went down.

Atomic Rooster Chicken Salad

For the chicken:

8 boneless chicken thighs, fat trimmed
1/4 cup olive oil
3 tablespoons Atomic Rooster mustard (you can use another flavor)
Salt and pepper to taste

1. Move your oven rack close to the broiler in the top of your oven.
2. Preheat your oven using the broil setting
3. Combine olive oil, Atomic Rooster Mustard and salt and pepper in a bowl.
4. Spoon over chicken thighs
5. Broil for 35-40 minutes or until crispy.
6. Allow chicken to cool, slice and dice, and set aside.

For the salad:

2 Atomic Rooster chicken thighs, diced
6 leaves of romaine lettuce, chopped
1/3 of an English cucumber, diced
1 red pepper, diced

1. Plate your lettuce, followed by cucumbers, and peppers
2. Top with diced chicken
3. Drizzle Spicy Mustard Vinaigrette (recipe follows)

Spicy Mustard Vinaigrette:

2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon Atomic Rooster mustard
1 teaspoon dried oregano
1 teaspoon Sriracha (rooster sauce - found in Asian section)
Salt and pepper to taste

Combine all ingredients in a small bowl and serve. Keep chilled.