Avocado Chicken Salad
This irresistible Avocado Chicken Salad features honey mustard chicken, crispy bacon, and fresh veggies like avocado, tomatoes, and corn.
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.