Healthy Recipes | Honey Mustard Chicken Salad With Bacon & Avocado

honey mustard chicken salad with bacon, avocado and a crazy good 5 ingredient dressing that doubles as a marinade!

Refreshing, sweet and savoury all at the same time! A popular reader favourite, this Honey Mustard Chicken Salad has been remade all over the world time and time again! You all know me by now that when I create a salad recipe, it ends up being a giant salad that’s a meal in itself. Amazing combinations in a bowl with a hint of garlic, crispy bacon, creamy avocado slices, juicy tomatoes and red onion slices. This is THE ultimate in chicken salad recipes.

Being a fan of honey mustard everything, I gave up enjoying honey mustard dressing on salads because of all of the mayo and calories normally sneaking their way into them. Then, this salad happened. Waking up with the strongest honey mustard craving, I created this salad with FLAVOUR in mind!

A rich, sharp marinade made of honey, Dijon and whole-grain mustard, lemon, apple cider vinegar and olive oil does double duty as the dressing for the salad also.  After the chicken takes a short nap in some of the marinade, the chicken is seared to golden-brown, caramelized perfection while providing intoxicating smells to entice everyone to come to the dinner table.  Crisp bacon, corn (I love the frozen charred corn from Trader Joe’s), creamy avocado, cherry tomatoes, red onion and sharp Cheddar are the accompanying acts.

Honey Mustard Chicken Salad With Bacon & Avocado

Prep Time: 10 Mins

Cook Time: 15 Mins

Total Time: 25 Mins

Serves: 4 People

Ingredients:

Dressing / Marinade:

• 1-2 tablespoons Apple cider vinegar (or white vinegar), (optional -- to cut through the sweetness)
• 1 teaspoon minced garlic
• Salt to season
• 4 skinless and boneless chicken thighs or chicken breasts
• 1/3 cup honey
• 3 tablespoons whole grain mustard
• 2 tablespoons smooth and mild Dijon mustard
• 2 tablespoons olive oil

For Salad:

• 1 cup sliced grape or cherry tomatoes
• 1 large avocado, pitted and sliced
• 1/4 cup corn kernels
• 1/4 of a red onion, sliced
• 1/4 cup diced bacon, trimmed of rind and fat
• 4 cups Romaine lettuce leaves, washed

Instructions:

1. First, 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.
2. Second, 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.
3. Next, Wipe pan over with paper towel; drizzle with another teaspoon of oil and fry the bacon until crispy.
4. Slice chicken into strips and prepare salad with leaves, tomatoes, avocado slices, corn, onion strips and chicken.
5. 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).

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