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This crave-worthy Avocado Chicken Salad is topped with succulent honey mustard chicken, crispy bacon, and nutritious veggies like tomatoes, avocado, and corn.

Course Salad
Cuisine American
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 6 servings



  • 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


  • 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)


  1. 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.

  2. Marinate the chicken with the unreserved dressing overnight.
  3. 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.  

  4. Transfer the chicken to a clean plate and tent loosely with foil. Let rest for 15 minutes. Slice into strips.
  5. Carefully wipe the skillet mostly clean and return it to the stove over medium heat. Heat the remaining 1 teaspoon of oil until shimmering.

  6. 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.

  7. 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.