Name: Avocado Chicken Salad with Bacon and Honey Mustard Dressing Recipe
Prep time: 10 min
Cook time: 15 min
Total time: PT-496134H16M27S
Cuisine: American
Ingredients: ⅓ cup (113 g) honey; 3 tablespoons whole grain mustard; 2 tablespoons Dijon mustard; 2 tablespoons extra-virgin olive oil (divided as 2 tablespoons plus 1 teaspoon); 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 (can use whole avocado if preferred); ¼ cup (41 g) corn kernels; ½ medium red onion, sliced

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 more if you prefer)

¼ cup (41 g) corn kernels

½ medium red onion, sliced

Instructions

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 the dressing to a clean bowl, cover, and refrigerate until ready to serve.

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 1 hour, preferably overnight, to allow the flavors to meld.

Step 3: When ready to cook, heat 1 teaspoon of olive oil in a non-stick skillet over medium heat. Add the chicken and cook for 3 to 4 minutes on one side. Flip the chicken, cover the skillet, and cook for about 6 minutes until the internal temperature reaches 165°F (74°C).

Step 4: Transfer the cooked chicken to a plate and tent with foil. Let it rest for 5 to 10 minutes before slicing into strips.

Step 5: 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. Transfer the bacon to a paper towel-lined plate to drain.

Step 6: Assemble the salad by layering the Romaine lettuce, cherry tomatoes, avocado slices, corn, and red onion on a large plate or bowl. Top with sliced chicken and crispy bacon.

Step 7: Drizzle the reserved dressing over the salad and serve immediately for a fresh, vibrant meal.

Tips & Variations

For extra flavor, marinate the chicken overnight to let the honey-mustard dressing deeply penetrate the meat.

Substitute grilled chicken for a smoky flavor or use rotisserie chicken for a quicker option.

Add some crushed nuts like pecans or almonds for extra crunch.

Use mixed greens instead of Romaine for a different texture and flavor.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and are slightly juicier. Adjust cooking time as needed to reach an internal temperature of 165°F (74°C).

How do I keep the avocado from browning?

Use ripe but firm avocado and slice it just before assembling the salad. You can toss the slices lightly with a little lemon or lime juice to help slow browning.