Avocado Chicken Salad with Bacon and Honey Mustard Dressing Recipe

Introduction

This Avocado Chicken Salad is a fresh and flavorful dish that combines juicy chicken marinated in a tangy honey mustard dressing with crisp vegetables and creamy avocado. Perfect for a light lunch or dinner, it comes together quickly yet tastes like it’s been simmering all day.

Ingredients

• ⅓ cup (113 g) honey
• 3 tablespoons whole grain mustard
• 2 tablespoons Dijon mustard
• 2 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
• 1 teaspoon garlic, minced
• 4 boneless skinless chicken breasts (or chicken thighs)
• 4 slices thick-cut bacon, diced
• 6 cups (282 g) Romaine lettuce leaves, washed and roughly chopped
• 1 cup (149 g) cherry tomatoes, halved
• ½ large avocado, pitted and sliced (use whole if preferred)
• ¼ cup (41 g) corn kernels
• ½ medium red onion, sliced

Instructions

1. Step 1: Make the dressing by combining honey, whole grain mustard, Dijon mustard, 2 tablespoons of olive oil, and minced garlic in a small bowl. Transfer half of this dressing to a clean bowl, cover, and refrigerate until ready to serve.
2. Step 2: Marinate the chicken by placing it in a large bowl and pouring the remaining dressing over it. Cover and refrigerate for at least one hour, or preferably overnight.
3. Step 3: When ready to cook, heat 1 teaspoon of olive oil in a non-stick skillet over medium heat. Add the marinated chicken and cook one side for 3 to 4 minutes.
4. Step 4: Flip the chicken, cover the skillet, and cook for about 6 more minutes, or until the internal temperature reaches 165°F (75°C).
5. Step 5: Transfer the cooked chicken to a plate and tent with aluminum foil. Let it rest for 5 to 10 minutes, then slice into strips.
6. Step 6: While the chicken rests, wipe the skillet mostly clean and return it to medium heat. Add the diced bacon and cook, stirring occasionally, until crispy, about 8 to 10 minutes. Remove bacon with a slotted spoon and drain on a paper towel-lined plate.
7. Step 7: Assemble the salad by layering the chopped Romaine lettuce, cherry tomatoes, sliced avocado, corn kernels, and red onion on a serving platter or individual plates.
8. Step 8: Top the salad with the sliced chicken strips and the crispy bacon.
9. Step 9: Drizzle the reserved dressing over the assembled salad and serve immediately.

Tips & Variations

• For extra flavor, try adding fresh herbs like chopped cilantro or basil to the dressing.
• Substitute grilled chicken for a smoky twist if you prefer.
• Use leftover rotisserie chicken to save time and still enjoy great taste.
• Swap the bacon for toasted nuts such as pecans or walnuts for a crunchy texture without pork.

Storage

Store leftover salad ingredients separately in airtight containers in the refrigerator for up to 2 days. Keep the dressing refrigerated and add right before serving to keep the salad fresh. Reheat chicken gently in a skillet or microwave before adding to the salad if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and tend to stay juicier. Adjust cooking time slightly to ensure they are cooked through.

How do I keep the avocado from browning?

Squeeze a little lemon or lime juice on the sliced avocado to slow browning. Add the avocado just before serving for the best appearance and taste.

Avocado Chicken Salad with Bacon and Honey Mustard Dressing Recipe

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★★★★★

4.8 from 60 reviews

• Author: Lila
• Total Time: 25 minutes (excluding marinating time)
• Yield: 6 servings 1x
• Diet: Low Fat

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Description

This Avocado Chicken Salad is a vibrant and flavorful dish combining tender marinated chicken breasts, crispy bacon, and fresh vegetables all tossed in a honey mustard dressing with a hint of garlic and olive oil. The creamy avocado adds richness while the Romaine lettuce, cherry tomatoes, corn, and red onion provide a refreshing crunch, making it a perfect healthy meal for lunch or dinner.

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Ingredients

Scale 1x2x3x

Dressing and Marinade

• ⅓ cup (113 g) honey
• 3 tablespoons whole grain mustard
• 2 tablespoons Dijon mustard
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon garlic, minced

Chicken

• 4 boneless skinless chicken breasts (or chicken thighs)
• 1 teaspoon extra-virgin olive oil (for cooking)

Salad

• 6 cups (282 g) Romaine lettuce leaves, washed and roughly chopped
• 1 cup (149 g) cherry tomatoes, halved
• ½ large avocado, pitted and sliced (can use all if preferred)
• ¼ cup (41 g) corn kernels
• ½ medium red onion, sliced

Bacon

• 4 slices thick-cut bacon, diced

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Instructions

1. Make dressing. In a small bowl, whisk together honey, whole grain mustard, Dijon mustard, 2 tablespoons of olive oil, and minced garlic until well combined.
2. Reserve dressing. Transfer half of the dressing to a clean bowl, cover, and refrigerate until ready to serve.
3. Marinate chicken. Place the chicken breasts in a large bowl, pour the remaining dressing over them, cover, and refrigerate for at least 1 hour, preferably overnight to allow the flavors to penetrate.
4. Cook chicken. Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat. Once hot, add the marinated chicken breasts and cook for 3 to 4 minutes on one side. Flip the chicken, cover the skillet, and cook for about 6 minutes or until the internal temperature reaches 165°F (74°C).
5. Rest and slice chicken. Transfer the cooked chicken to a plate and tent with aluminum foil. Let it rest for 5 to 10 minutes before slicing into strips to retain juices.
6. Cook bacon. While the chicken rests, wipe the skillet mostly clean and return it to medium heat. Add the diced bacon and cook until crispy, about 8 to 10 minutes. Transfer the bacon to a paper towel-lined plate to drain excess fat.
7. Assemble salad. On a large platter or individual plates, arrange the chopped Romaine lettuce, cherry tomatoes, avocado slices, corn kernels, and sliced red onion.
8. Add chicken and bacon. Top the salad with the sliced chicken strips and crispy bacon pieces.
9. Dress salad and serve. Drizzle the salad with the reserved honey mustard dressing and serve immediately for a fresh, flavorful meal.

Notes

• For best flavor, marinate the chicken overnight but 1 hour is sufficient if short on time.
• You can substitute chicken thighs for a juicier alternative.
• Adjust the amount of avocado based on your preference for creaminess.
• Use fresh corn kernels (cooked or raw) or canned drained corn as a convenient option.
• To make this dish gluten-free, ensure that the mustards are certified gluten-free.
• Leftover salad is best eaten fresh; store components separately to maintain texture.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Salad
• Method: Stovetop
• Cuisine: American

Keywords: Avocado Chicken Salad, Honey Mustard Chicken Salad, Healthy Chicken Salad, Chicken Bacon Salad, Low Fat Salad