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Honey Mustard Chicken, Bacon and Avocado Salad

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  • Author: Amanda
  • Yield: 2 to 4 servings 1x

Description

A rich, flavorful honey-Dijon dressing does double duty as the marinade for chicken!  Combined with crisp bacon, avocado, corn, tomatoes, red onions and sharp Cheddar, this recipe is perfect any time you want a flavorful, filling dinner salad!

Ingredients

Scale

MARINADE/DRESSING:

  • 2/3 cup honey
  • 1/3 cup whole-grain mustard
  • 1/4 cup smooth Dijon mustard
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup apple cider vinegar
  • Juice of 1/2 lemon
  • 2 garlic cloves, minced and mashed to a paste with a pinch of salt
  • 2 tablespoons finely chopped fresh chives
  • Kosher salt and freshly ground black pepper, to taste
  • 1–1/2 pounds (about 3 large) chicken breasts

FOR THE SALAD:

  • 5 slices thick-cut bacon, cubed
  • 1/3 cup corn kernels
  • 1 head of Romaine lettuce, cut into bite-sized pieces
  • 4 big handfuls mixed salad greens
  • 1 pint cherry tomatoes, halved
  • 1/4 red onion, thinly sliced
  • 1 ripe avocado, pitted, peeled and sliced
  • 2 ounces grated Cheddar

Instructions

  1. Whisk the marinade ingredients together in a small mixing bowl.  Pour about half the marinade over the chicken in a shallow dish; cover and refrigerate at least 2 hours.  Reserve the remaining marinade to use as the dressing and keep refrigerated.
  2. Heat a large skillet over medium heat.  When hot, add the diced bacon and cook until browned and crispy, about 8 minutes.  Transfer to a paper towel-lined plate.  Place 1 tablespoon of the fat in a separate small skillet and pour off all but 1 tablespoon of the fat.  Return the pan to medium heat.  Remove the chicken from the marinade, allowing most of the excess to drip off, and cook for about 8 to 10 minutes per side, until golden and cooked through.  You can finish in the oven at 400°, if necessary.  Let the chicken rest for 5 minutes before slicing.
  3. When ready to serve, heat the small skillet with the bacon fat over medium-high heat.  When hot, add the corn kernels and sear for about 1 minute, until hot and starting to brown.  Remove from the heat.
  4. To prepare the salad: Place the Romaine in a large serving bowl.  Top with the cherry tomatoes, red onion, avocado, cheddar, corn kernels, bacon and sliced chicken.  Whisk about 3 to 4 tablespoons of water into the reserved dress

Notes

Inspiration: Honey Mustard Chicken Bacon + Avocado Salad on cafedelites.com

  • Category: Salads, Chicken

Find it online: https://nevernothungry.com/honey-mustard-chicken-bacon-and-avocado-salad/