Honey Mustard Chicken Salad With Bacon & Avocado
User Reviews
4.8
Honey Mustard Chicken Salad With Bacon & Avocado
Description
The preparation starts by whisking together honey, whole grain and Dijon mustards, olive oil, garlic, apple cider vinegar, and salt to create a marinade and dressing. Half of this mixture is used to marinate chicken thighs for up to two hours, infusing them with a sweet and tangy flavor.
The marinated chicken is then seared in a hot pan to develop a crisp, golden exterior while remaining juicy inside. Bacon is cooked separately until crisp. The salad is assembled with romaine lettuce leaves, sliced grape tomatoes, corn kernels, avocado slices, and red onion strips. Chicken is sliced and added on top, then crispy bacon is sprinkled over the salad.
The reserved marinade is thinned with water and whisked again to use as a dressing, drizzled over the salad for added flavor. The dish balances crunchy textures with creamy avocado and warm protein, suitable for a satisfying meal.
The chicken's searing ensures a nice crust and seals in juices, while the dressing's acidity cuts through the richness of bacon and avocado, creating harmony in the salad components.
Ingredients
Dressing / Marinade:
- ⅓ cup honey
- 3 tablespoons whole grain mustard
- 2 tablespoons Dijon mustard smooth and mild
- 2 tablespoons olive oil
- 1-2 tablespoons apple cider vinegar or white vinegar, optional - to cut through the sweetness
- 1 teaspoon garlic minced
- 1 pinch salt to season
- 4 chicken thigh or chicken breasts, skinless, boneless
For Salad:
- ¼ cup Bacon trimmed of rind and fat, diced
- 4 cups romaine lettuce washed, leaves
- 1 cup grape tomatoes cherry tomatoes, sliced
- 1 avocado large, pitted and sliced
- ¼ cup corn kernels
- ¼ red onion sliced
Instructions
- Whisk marinade / dressing ingredients together to combine. Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Refrigerate the reserved untouched marinade to use as a dressing.
- Heat a nonstick pan (or grill pan or skillet) over medium heat with about a teaspoon of oil and sear / grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.
- Wipe pan over with paper towel; drizzle with another teaspoon of oil and fry the bacon until crispy.
- Slice chicken into strips and prepare salad with leaves, tomatoes, avocado slices, corn, onion strips and chicken.
- Whisk 2 tablespoons of water into the remaining untouched marinade / dressing and drizzle over the salad. Sprinkle the bacon over the top and season with a little extra salt and cracked pepper (optional).
Notes
- Searing the chicken pieces well enhances flavor with a crispy exterior while keeping the inside juicy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 418 kcal
% Daily Value*
| Calories | 418kcal | 21% |
| Carbohydrates | 34g | 11% |
| Protein | 28g | 56% |
| Fat | 21g | 32% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 107mg | 36% |
| Sodium | 644mg | 27% |
| Potassium | 797mg | 17% |
| Fiber | 6g | 24% |
| Sugar | 26g | 52% |
| Vitamin A | 4.523IU | 0% |
| Vitamin C | 13mg | 14% |
| Calcium | 53mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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