Introduction & Inspiration
Whenever I want a salad that feels hearty, packed with flavor, and still fresh and vibrant, I turn to this Honey Mustard Chicken Salad with Bacon & Avocado.
It’s the perfect balance of sweet, tangy, savory, and creamy, all layered into one beautiful, satisfying bowl.
This is the kind of salad that’s so good, you’ll find yourself making it on repeat for lunches, dinners, or even entertaining guests.
Nostalgic Appeal
There’s something about honey mustard dressing that instantly brings back memories of cozy family meals and comfort food.
It’s that familiar, slightly sweet tang that pairs so perfectly with crispy bacon, juicy chicken, and creamy avocado.
This salad captures all those comforting flavors I grew up loving but presents them in a lighter, fresher, more modern way.
Homemade Focus
What I love most about this salad is that everything is homemade—from the rich, flavorful honey mustard marinade to the freshly seared chicken and crispy bacon bits.
Taking the time to marinate and grill the chicken makes all the difference, and whisking up the dressing yourself means you can control exactly how sweet or tangy it is.
Every component tastes fresh, real, and made with care, which is something you just can’t get from a store-bought salad.
Flavor Goal
The goal for this salad was to hit all the best flavor notes: sweet from the honey, tangy from the mustard and vinegar, savory from the bacon and chicken, and creamy from the avocado.
The crisp lettuce and juicy tomatoes bring freshness and crunch, while the corn and red onion add little pops of sweetness and spice.
Every bite is dynamic, satisfying, and full of bright, bold flavors.
Ingredient Insights
Honey brings natural sweetness that pairs beautifully with the tang of two types of mustard—whole grain for texture and Dijon for smooth richness.
Olive oil adds depth and silkiness to the dressing, while a touch of vinegar helps balance the sweetness perfectly.
Boneless, skinless chicken thighs or breasts become tender and flavorful after marinating.
Crispy diced bacon adds a salty, smoky crunch that’s absolutely essential.
Romaine lettuce offers a crisp, sturdy base that holds up well to all the toppings and dressing.
Grape or cherry tomatoes bring juicy bursts of flavor.
Avocado slices add rich, creamy contrast, while corn kernels and red onion provide sweetness and sharpness to round everything out.
Essential Equipment
A large bowl for marinating the chicken and later tossing the salad.
A nonstick skillet, grill pan, or regular grill for searing the chicken and bacon.
Sharp knives and a good cutting board for prepping the veggies.
A small whisk and bowl for blending the dressing.
List of Ingredients with Measurements
For the Dressing / Marinade:
- â…“ 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 sweetness)
- 1 teaspoon garlic, minced
- 1 pinch salt to season
For the Salad:
- 4 skinless, boneless chicken thighs or breasts
- ¼ cup diced bacon, trimmed of rind and fat
- 4 cups Romaine lettuce leaves, washed
- 1 cup grape or cherry tomatoes, sliced
- 1 large avocado, pitted and sliced
- ¼ cup corn kernels
- ¼ red onion, sliced
Step-by-Step Instructions
Step 1: Make the Marinade and Dressing
In a small bowl, whisk together the honey, whole grain mustard, Dijon mustard, olive oil, minced garlic, and a pinch of salt.
If you prefer a slightly less sweet dressing, add 1–2 tablespoons of apple cider or white vinegar.
Divide the dressing, setting aside half in the fridge to use later as the salad dressing.
Step 2: Marinate the Chicken
Place the chicken thighs or breasts in a shallow dish.
Pour the remaining half of the marinade over the chicken and toss to coat well.
Cover and refrigerate for at least 2 hours if time allows for maximum flavor.
Step 3: Cook the Chicken
Heat a nonstick pan, grill pan, or outdoor grill over medium heat.
Drizzle with a teaspoon of oil, then sear or grill the chicken fillets for 5–7 minutes on each side, or until golden, crispy, and cooked through.
Cook in batches if necessary to avoid overcrowding the pan.
Once cooked, remove the chicken and let it rest for a few minutes before slicing.
Step 4: Cook the Bacon
Wipe out the pan and drizzle with another teaspoon of oil if needed.
Fry the diced bacon until crispy and golden.
Drain on paper towels if desired to remove excess grease.
Step 5: Assemble the Salad
In a large bowl or platter, arrange the romaine lettuce, sliced tomatoes, avocado slices, corn kernels, and sliced red onion.
Top with the sliced grilled chicken and crispy bacon pieces.
Step 6: Dress and Serve
Whisk 2 tablespoons of water into the reserved dressing to thin it slightly.
Drizzle the dressing over the assembled salad.
Season with a little extra salt and cracked black pepper if you like.
Serve immediately and enjoy!
Storage Instructions
Keep Fresh:
Store any undressed salad components separately in airtight containers in the fridge for up to 2 days.
The dressing can be kept refrigerated for up to 5 days.
Make Ahead:
You can grill the chicken, fry the bacon, and prep all the salad ingredients a day in advance.
Assemble and dress the salad just before serving for the best texture and freshness.
Warm Up:
The chicken and bacon can be gently reheated if desired, but this salad is delicious served cold or at room temperature.
Troubleshooting (FAQ)
Why is my chicken dry?
Be sure not to overcook the chicken.
Use a meat thermometer if needed—chicken is perfectly cooked at 165°F (75°C).
Can I use a different lettuce?
Absolutely! Butter lettuce, baby spinach, or a mixed greens blend would all be great alternatives.
What if I don’t have both types of mustard?
You can use just Dijon mustard in a pinch, but using both Dijon and whole grain mustard gives the dressing a more interesting texture and depth.
Tips and Variations
- Add crumbled feta or goat cheese for extra creaminess and tang.
- Use grilled corn for even more smoky flavor.
- Toss in some toasted nuts like pecans or almonds for extra crunch.
- Swap avocado for thin slices of cucumber for a lighter version.
- Use turkey bacon or leave out the bacon entirely for a lighter option.
Serving and Pairing Suggestions
- Serve this salad as a complete meal for lunch or dinner.
- Pair with a crisp Chardonnay, Sauvignon Blanc, or even a sparkling lemonade.
- It’s perfect for summer dinners, meal prep lunches, or casual gatherings.
Nutritional Information
This Honey Mustard Chicken Salad is packed with protein, healthy fats, and fiber.
The fresh vegetables and creamy avocado add a boost of nutrients, while the honey mustard dressing brings just enough sweetness to make every bite crave-worthy.
Honey Mustard Chicken Salad With Bacon & Avocado
Description
Make this Honey Mustard Chicken Salad with Bacon & Avocado! Juicy chicken, crispy bacon, creamy avocado, and a tangy honey mustard dressing create a hearty, flavor-packed salad.
Ingredients
For the Dressing / Marinade:
-
â…“ 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 sweetness)
-
1 teaspoon garlic, minced
-
1 pinch salt to season
For the Salad:
-
4 skinless, boneless chicken thighs or breasts
-
¼ cup diced bacon, trimmed of rind and fat
-
4 cups Romaine lettuce leaves, washed
-
1 cup grape or cherry tomatoes, sliced
-
1 large avocado, pitted and sliced
-
¼ cup corn kernels
-
¼ red onion, sliced
Instructions
Step 1: Make the Marinade and Dressing
In a small bowl, whisk together the honey, whole grain mustard, Dijon mustard, olive oil, minced garlic, and a pinch of salt.
If you prefer a slightly less sweet dressing, add 1–2 tablespoons of apple cider or white vinegar.
Divide the dressing, setting aside half in the fridge to use later as the salad dressing.
Step 2: Marinate the Chicken
Place the chicken thighs or breasts in a shallow dish.
Pour the remaining half of the marinade over the chicken and toss to coat well.
Cover and refrigerate for at least 2 hours if time allows for maximum flavor.
Step 3: Cook the Chicken
Heat a nonstick pan, grill pan, or outdoor grill over medium heat.
Drizzle with a teaspoon of oil, then sear or grill the chicken fillets for 5–7 minutes on each side, or until golden, crispy, and cooked through.
Cook in batches if necessary to avoid overcrowding the pan.
Once cooked, remove the chicken and let it rest for a few minutes before slicing.
Step 4: Cook the Bacon
Wipe out the pan and drizzle with another teaspoon of oil if needed.
Fry the diced bacon until crispy and golden.
Drain on paper towels if desired to remove excess grease.
Step 5: Assemble the Salad
In a large bowl or platter, arrange the romaine lettuce, sliced tomatoes, avocado slices, corn kernels, and sliced red onion.
Top with the sliced grilled chicken and crispy bacon pieces.
Step 6: Dress and Serve
Whisk 2 tablespoons of water into the reserved dressing to thin it slightly.
Drizzle the dressing over the assembled salad.
Season with a little extra salt and cracked black pepper if you like.
Serve immediately and enjoy!
Storage Instructions
Keep Fresh:
Store any undressed salad components separately in airtight containers in the fridge for up to 2 days.
The dressing can be kept refrigerated for up to 5 days.
Make Ahead:
You can grill the chicken, fry the bacon, and prep all the salad ingredients a day in advance.
Assemble and dress the salad just before serving for the best texture and freshness.
Warm Up:
The chicken and bacon can be gently reheated if desired, but this salad is delicious served cold or at room temperature.
Recipe Summary and Q&A
This Honey Mustard Chicken Salad with Bacon & Avocado is a hearty, fresh, and flavor-packed meal that’s perfect for any occasion.
It’s sweet, savory, tangy, and creamy all in one bowl, and easy enough to whip up for a quick dinner or impressive enough for guests.
If you have fun twists or questions about making it your own, I’d love to hear how you enjoy it!
Call-to-Action
If you make this Honey Mustard Chicken Salad, leave a comment and tell me how you loved it!
Save this recipe for your next meal prep session, picnic, or family dinner, and share it with a friend who loves fresh, hearty salads.
Let’s keep creating delicious, colorful meals together!