Avocado Chicken Salad

Name: Avocado Chicken Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings
Ingredients: ⅓ cup honey; 3 tablespoons whole grain mustard; 2 tablespoons Dijon mustard; 2 tablespoons extra virgin olive oil; 1 teaspoon garlic; 4 boneless chicken breasts; 4 lices Bacon; 6 cups romaine lettuce leaves; 1 cup cherry tomatoes; ½ large avocado; ¼ cup corn kernels; ½ medium red onion

User Reviews

5

2 reviews

Excellent

Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Servings
6 servings
Calories
340 kcal
Course
Salad
Cuisine
American

Avocado Chicken Salad

Iris Hanson

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This crave-worthy Avocado Chicken Salad is topped with succulent honey mustard chicken, crispy bacon, and nutritious veggies like tomatoes, avocado, and corn.

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Ingredients

Servings

Honey Mustard Marinade/Dressing

⅓ cup honey 113 g
3 tablespoons whole grain mustard
2 tablespoons Dijon mustard
2 tablespoons extra virgin olive oil divided, plus 1 teaspoon
1 teaspoon garlic minced
4 boneless chicken breasts or chicken thighs, skinless

Salad

4 lices Bacon diced, thick-cut
6 cups romaine lettuce leaves washed, roughly chopped, 282 g
1 cup cherry tomatoes halved, 149 g
½ large avocado pitted and sliced (can use all if you prefer
¼ cup corn kernels 41 g
½ medium red onion sliced

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Instructions

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In a small bowl, combine honey, whole grain mustard, Dijon mustard, 2 tablespoons of olive oil, and garlic. Transfer half of the dressing to a clean bowl and refrigerate, covered, until ready to serve.
To a large bowl, add chicken. Pour the remaining dressing over the chicken. Cover and refrigerate overnight. (an hour works, overnight is better)
When ready, heat 1 teaspoon of olive oil in a non-stick skillet over medium heat. Once hot, add chicken. Cook one side of the chicken for 3 to 4 minutes. Then, flip the chicken and cover the skillet. Cook for about 6 minutes, or until the internal temperature of the chicken reaches 165°F.
Transfer the cooked chicken to a clean plate and tent with aluminum foil. Let rest for 5-10 minutes. After resting, slice into strips.
While the chicken is resting, carefully wipe the skillet mostly clean. Return it to the stove over medium heat.
Add diced bacon. Cook until crispy, about 8-10 minutes. Transfer bacon to a paper towel-lined plate.

Assembly

Assemble the salad by plating the lettuce, tomatoes, avocado, corn, and red onion. Top with the chicken strips and bacon.
Drizzle the salad with reserved dressing. Serve immediately.