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

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For the 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 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

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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.