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