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.
Ingredients
HONEY MUSTARD MARINADE/DRESSING
- 1/3 cup honey
- 2 tablespoons smooth and mild Dijon mustard
- 3 tablespoons whole grain mustard
- 2 tablespoons plus 2 teaspoons olive oil divided
- 3 cloves garlic minced
- 4 skinless boneless chicken thighs can use breasts
SALAD
- 4 slices bacon
- 4 cups Romaine lettuce leaves washed and chopped into strips
- 1 cup cherry tomatoes halved
- 1/2 large avocado pitted and sliced
- 1/4 cup corn kernels
- 1/2 red onion sliced (can also nely
- dice)
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 15 minutes. Slice into strips.
-
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 1/2-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.