Description

This Avocado Chicken Salad is a vibrant and healthy dish that combines juicy chicken breasts marinated in a honey-mustard dressing with creamy avocado, crispy bacon, fresh lettuce, cherry tomatoes, corn, and red onion. The chicken is pan-seared to perfection and served with a tangy homemade dressing for a flavorful and satisfying salad, perfect for a quick lunch or light 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 (divided as 2 tablespoons plus 1 teaspoon)
1 teaspoon garlic, minced

Protein

4 boneless skinless chicken breasts (or chicken thighs)
4 slices thick-cut bacon, diced

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 whole avocado if preferred)
¼ cup (41 g) corn kernels
½ medium red onion, sliced

Instructions

Make dressing: In a small bowl, whisk together honey, whole grain mustard, Dijon mustard, 2 tablespoons of olive oil, and minced garlic until fully combined and smooth.
Marinate chicken: Place the chicken breasts in a large bowl, pour half of the dressing over the chicken, and toss to coat evenly. Cover and refrigerate for at least 1 hour, preferably overnight, to allow flavors to penetrate.
Cook chicken: Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat. Once the oil is hot, add the marinated chicken breasts. Cook the first side for 3 to 4 minutes without moving the chicken to develop a nice sear.
Finish cooking chicken: Flip the chicken, cover the skillet, and cook for about 6 minutes more or until the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and transfer to a plate; tent with aluminum foil and let rest for 5-10 minutes to retain juices.
Cook bacon: While the chicken rests, carefully wipe the skillet mostly clean and return it to medium heat. Add the diced bacon and cook, stirring occasionally, until the bacon is crispy, about 8 to 10 minutes. Remove bacon with a slotted spoon and drain on paper towels.
Slice chicken: After resting, slice the chicken breasts into strips.
Assemble salad: On a large plate or bowl, layer the romaine lettuce, cherry tomatoes, avocado slices, corn kernels, and sliced red onion evenly.
Add protein and bacon: Top the salad with the sliced chicken strips and crispy bacon pieces.
Dress salad and serve: Drizzle the reserved dressing that was set aside earlier over the assembled salad. Serve immediately for best freshness and flavor.

Notes

Marinating the chicken overnight enhances flavor but marinating for at least 1 hour is sufficient if short on time.
Use chicken thighs instead of breasts for a juicier texture if preferred.
The avocado can be added fully or partially according to your preference.
This salad is best served fresh; dress just before serving to avoid sogginess.
Adjust honey and mustard amounts to taste for sweetness or tanginess.
Leftover dressing can be stored in the refrigerator for up to 3 days.

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

Keywords: Avocado chicken salad, honey mustard chicken salad, healthy chicken salad, easy chicken salad recipe, bacon avocado salad