2 tablespoonsNatural Grocers Brand Organic Apple Cider Vinegar
1 teaspoonorganic dijon mustard
1⁄2 teaspoonNatural Grocers Raw Unfiltered Honey
Natural Grocers Brand Real Salt and Organic Ground Black Pepper to taste
1large head organic red or green leaf lettuce
1ripe organic avocado
1small organic cucumber, peeled and sliced thin
1⁄2 cuporganic grape tomatoes, cut into halves
Preheat oven to 375° F.
In a small bowl, mix together the seasonings, except for the red pepper flakes. Rub the seasoning mixture all over the chicken thighs, making sure to thoroughly coat both sides.
Wrap two slices of bacon around each thigh (if there are any small thighs, just use one slice). Tuck the bacon underneath the chicken; to tightly secure the bacon around the chicken you can also use toothpicks to hold it in place.
Place the chicken thighs in a baking dish or oven-proof skillet, drizzle the maple syrup over the bacon and rub to fully coat, sprinkle with the red pepper flakes, and bake for 30 minutes, or until the chicken reaches an internal temperature of 165° F and the bacon is nicely browned. If the chicken is done before the bacon has browned, turn the broiler on high and broil for 2-3 minutes to crisp the bacon. Serve immediately along with salad.
For the salad, in a large salad bowl, whisk together the minced garlic, olive oil, apple cider vinegar, mustard, and honey. Season with salt and pepper to taste.
Cut the avocado in half, remove the pit, and cut into cubes (about 8-10 sections per side depending on the size of the avocado). Use a spoon to remove one half avocado into the salad bowl and mash with a fork (into the dressing) until well combined.
Right before the chicken is done, tear the lettuce (into bite size pieces) into the salad bowl and toss with the dressing until the salad is well coated. Divide into 4 salad bowls and top each with cucumber, tomatoes and avocado sections.