Chicken, Bacon, and Avocado Salad with Honey Mustard Vinagrette

Chicken, Bacon, and Avocado Salad with Honey Mustard Vinagrette is a full meal in a bowl. Lots of protein. Lots of flavor. So much to love!

I’m a huge salad fan, but I really need to change my salads up or I get tremendously bored with them. I like salads with a lot of different flavors and textures in them. Which sometimes means a lot of work, but you can do the work once and eat a yummy salad all week long. So worth it!

The homemade dressing for this salad serves double duty as both a marinade for the chicken and a dressing. Made from Dijon mustard, honey, apple cider vinegar, and olive oil, it has the perfect balance of sweet and tangy. So much better than bottled dressing.

This green leaf salad is full of cucumber, cherry tomatoes, red onion, crispy bacon, sliced avocado, and sunflower seeds. All these ingredients go so well together!

If you want to add some cheese, try crumbled feta cheese or goat cheese.

Tip: Red onion is often too strong. To mellow it some, soak the sliced onion in a bowl of ice water for 10 to 15 minutes. Drain and pat dry with paper towels. You will enjoy red onion so much better if you do this step.

More Salad Recipes:

• Asian Chopped Chicken Salad
• Southwestern Roasted Vegetable Salad
• Chicken Salad with Avocado and Bacon

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Chicken, Bacon, and Avocado Salad with Honey Mustard Vinaigrette

Chicken, Bacon, and Avocado Salad with Honey Mustard Vinagrette is a full meal in a bowl. Lots of protein. Lots of flavor. So much to love!

Course Salad

Cuisine American

Keyword chicken salad

Prep Time 15 minutes

Cook Time 12 minutes

Servings 4

Calories 499 kcal

Ingredients

Marinade/Vinaigrette

• 1/4 cup Dijon mustard
• 1/4 cup honey
• 1 1/2 tablespoons apple cider vinegar
• 2 tablespoons olive oil
• 1 garlic clove, minced
• 1/2 teaspoon paprika
• pinch of cayenne pepper

Remaining ingredients

• 4 boneless, skinless chicken breasts
• 1 head green leaf or romaine lettuce, chopped
• 1/2 cucumber, sliced
• 1 cup cherry tomatoes
• 1/2 small red onion, sliced
• 4 slices bacon, cooked and crumbled
• 1 avocado, sliced
• 1 tablespoon sunflower seeds

Instructions

1. Whisk together all marinade ingredients in a bowl. Pour half the mixture into a large ziptop bag. Add chicken and marinate in the refrigerator for at least 1 hour.

   Refrigerate the other half of the marinade. It will become a vinaigrette for the salad.

2. Grill chicken until cooked through. Let cool and then slice.

3. Combine lettuce, cucumber, cherry tomatoes, red onion, bacon, and avocado in a large bowl.

   Add sliced chicken.

4. Taste the reserved vinaigrette. If too strong, whisk in 1 to 2 tablespoons of olive oil. Toss salad with vinaigrette. Srpinkle with sunflower seeds and serve.

Nutrition Facts

Chicken, Bacon, and Avocado Salad with Honey Mustard Vinaigrette

Amount Per Serving

Calories 499 Calories from Fat 261

% Daily Value*

Fat 29g45%

Saturated Fat 6g38%

Cholesterol 87mg29%

Sodium 477mg21%

Potassium 1293mg37%

Carbohydrates 33g11%

Fiber 8g33%

Sugar 22g24%

Protein 32g64%

Vitamin A 14071IU281%

Vitamin C 24mg29%

Calcium 85mg9%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Recipe adapted from Cafe Delites