A perfect combination to pair with the best honey mustard dressing
Start by making the dressing. Add all dressing ingredients to a medium sized bowl and whisk until well combined. Pour into a mason jar, cover with a lid or saran wrap and set in the fridge.
Heat olive oil in a skillet over medium heat. Season chicken breasts with salt, pepper and fresh rosemary. Add to the skillet and cook, flipping halfway through, until the internal temperature reaches at least 165 degrees. Remove chicken from skillet and allow to rest while you create salad bowls.
Wash all produce as needed. Divide the mixed greens into two large salad bowls, two cups in each. For each salad, slice the avocados and green onions, chop the pears and distribute evenly in each bowl. Sprinkle chopped walnuts on top of each.
Slice the chicken diagonally and add the chicken to the salad bowls. Use a spoon to drizzle with honey mustard dressing and enjoy! Store leftover dressing in the refrigerator; you'll have enough for a few more salads or for dipping!
Original recipe found on addapinch.com! Check out her website for a few variations on the dressing and salad, like using dijon instead of yellow mustard and also including bacon in the salad!