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.
Prep Time15 minutes mins
Cook Time10 minutes mins
Marinating Time1 day d
Total Time1 day d 25 minutes mins
Course: Salad
Cuisine: American
Keyword: AVOCADO CHICKEN SALAD
Servings: 6 servings
Author: Amanda Rettke--iamhomesteader.com
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
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.