AVOCADO CHICKEN SALAD
This crave-worthy Avocado Chicken Salad is topped with succulent honey mustard chicken, crispy bacon, and nutritious veggies like tomatoes, avocado, and corn.
Servings: 6 servings
Ingredients
HONEY MUSTARD MARINADE/DRESSING
- ⅓ cup honey
- 2 tablespoons Dijon mustard
- 3 tablespoons whole grain mustard
- 2 tablespoons plus 2 teaspoons Olive Oil, divided
- 3 cloves garlic, minced
- 4 boneless skinless chicken thighs, or chicken breasts
SALAD
- 4 slices cooked bacon
- 4 cups Romaine lettuce leaves, washed, roughly chopped
- 1 cup cherry tomatoes, halved
- ½ large avocado, pitted and sliced (can use all if you prefer)
- ¼ cup corn kernels, canned, uncooked
- ½ red onion, sliced
Instructions
- Make the dressing by combining the honey, mustard, 2 tablespoons of oil, and garlic. Reserve HALF of the dressing in a clean bowl and refrigerate covered until ready to serve.
- Marinate the chicken with the unreserved dressing overnight.
- In a skillet over medium heat, heat 1 teaspoon of oil until shimmering. Brown one side of the chicken for 3 to 4 minutes. Once browned, flip the chicken and cover the skillet. Let cook for about 6 minutes, until the thickest part reads 165°F with a meat thermometer.
- Transfer the chicken to a clean plate and tent loosely with foil. Let rest for 5-10 minutes. After resting, slice into strips.
- While the chicken is resting, carefully wipe the skillet mostly clean and return it to the stove over medium heat. Heat the remaining 1 teaspoon of oil until shimmering.
- Cook the bacon until crispy. Transfer bacon to a paper towel-lined plate to drain the fat. Once cool enough to handle, chop the bacon into ½-inch pieces.
- Assemble the salad by plating the lettuce, tomatoes, avocado, corn, and red onion. Top with the chicken strips and bacon pieces. Drizzle on the remaining dressing.