Santa Fe Salad with Honey Sriracha Dressing

I know a lot of my recipes are indulgent, especially the desserts! Obviously I can’t eat like that every day or I’d be huge. My go-to weekday dinners are light bowls that are packed with protein and vegetables. Something that tastes good and doesn’t take longer than 30-45 minutes to prepare is always a winner in my book.

I LOVE this salad. I could eat it practically every day. The dressing is really spicy but the sweetness of the honey balances it out. The goat cheese really goes well with the other vegetables and rounds this bowl out. Like all great meals, this one starts with bacon! 

I prefer to cook my bacon in the oven, but feel free to use a frying pan if you’d like. I don’t suggest microwaving bacon because it takes away from the flavor and ends up giving you a tough texture. However you get there, we are using this bacon to make bacon bits for the salad.

The dressing is so simple, it couldn’t be any easier. It’s just equal parts honey and sriracha sauce. Whew, it’s spicy!

For the other ingredients, I used a can of black beans, a frozen steam-able bag of sweet corn that I microwaved, and jarred roasted red peppers. It’s a weeknight, no need to be extra – we’re trying to make this as quick and easy as possible! I used chicken tenders because they cook faster but you can use any cut of chicken you’d like, or just buy a rotisserie chicken – even easier!