This Avocado Chicken Salad is fresh, filling, and full of balanced flavor. Juicy chicken, creamy avocado, and crisp romaine are brought together with a sweet and savory honey mustard dressing. The mix of honey, Dijon, whole grain mustard, and garlic adds just enough sweetness and tang to keep every bite bright and satisfying. And if you love the sweet-savory pairing here, be sure to try our Strawberry Chicken Salad for another fresh twist.
Ingredient Tips & Substitutions
- Honey Mustard Marinade/Dressing: This flavorful mix works double-time as both a marinade and a salad dressing. It’s made with honey, whole grain mustard, Dijon mustard, olive oil, and garlic.
- Chicken: Use chicken breasts or thighs, whichever you prefer. Thighs offer a richer flavor, but breasts are leaner. Marinate the chicken overnight in the honey mustard mix for the best flavor, and cook it until the internal temperature hits 165°F. You can also skip the marinade and swap in our oven roasted chicken.
- Lettuce: Romaine gives a crisp, refreshing base, but any leafy green works here. Feel free to swap in spinach, arugula, a spring mix, or even kale.
- Avocado: Add the avocado right before serving to keep it from browning. It adds a creamy contrast that pairs perfectly with the tangy dressing and crunchy veggies.
- Vibrant Add-Ins: Cherry tomatoes, sweet corn, and red onion bring bursts of color and flavor to every bite. You can also mix things up with bell peppers, cucumber slices, or shredded carrots for a different texture and flavor profile.
Make-Ahead Tips for Avocado Chicken Salad
To prep in advance, cook the chicken ahead of time and store them separately in the fridge. Chop all the vegetables and store them in an airtight container. Wait to slice the avocado and add the dressing until just before serving to keep everything fresh and crisp.
How to Store Avocado Chicken Salad
To keep leftovers fresh, store each component separately in the refrigerator. The marinated chicken and chopped veggies will stay good for several days when kept in airtight containers. If you’ve already assembled the salad, aim to eat it within 1-2 days, and always add avocado fresh for the best flavor and texture.
Avocado Chicken Salad
Ingredients
Honey Mustard Marinade/Dressing
- ⅓ cup honey
- 3 tablespoons whole grain mustard
- 2 tablespoons Dijon mustard
- 3 tablespoons extra-virgin olive oil, divided
- 1 teaspoon garlic, minced
- 4 medium boneless skinless chicken breasts, or chicken thighs
Salad
- 6 cups Romaine lettuce leaves, washed and roughly chopped
- 1 cup cherry tomatoes, halved
- 1 large avocado, pitted and cubed
- ¼ cup corn kernels
- ½ medium red onion, sliced
Instructions
- In a small bowl, combine honey, whole grain mustard, Dijon mustard, 2 tablespoons of olive oil, and garlic. Whisk until fully blended. Transfer half of the dressing to a clean bowl, cover, and refrigerate until ready to serve.
- Add the chicken to a large bowl. Pour the remaining dressing over the chicken and toss to coat. Cover and refrigerate for at least 1 hour, preferably overnight for maximum flavor.
- When ready to cook, heat the remaining olive oil in a non-stick skillet over medium heat. Once hot, add the chicken. Cook on one side for 4-5 minutes, then flip the chicken and continue cooking for 4-5 minutes, or until the internal temperature reaches 165°F.
- Transfer the chicken to a clean plate and loosely tent with foil to keep warm. After about 5-10 minutes, cube the chicken and set aside while you assemble the salad
Assembly
- In a large bowl, add the lettuce, cherry tomatoes, avocado slices, corn, red onion, and cubed chicken.
- Drizzle the reserved honey mustard dressing over the salad. Toss and serve immediately.
This recipe is adapted from Iamhomesteader’s Avocado Chicken Salad.
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