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.

Ingredients

Scale

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

Instructions

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.
Reserve dressing. Transfer half of the dressing to a clean bowl, cover, and refrigerate until ready to serve.
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.
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).
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.
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.
Assemble salad. On a large platter or individual plates, arrange the chopped Romaine lettuce, cherry tomatoes, avocado slices, corn kernels, and sliced red onion.
Add chicken and bacon. Top the salad with the sliced chicken strips and crispy bacon pieces.
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