Honey Mustard Chicken Bacon and Avocado Salad
Looking for a fresh and flavorful salad that’s quick, healthy, and packed with protein? Look no further than this Honey Mustard Chicken Bacon and Avocado Salad. With crispy bacon, creamy avocado, tender chicken, and a tangy honey mustard dressing, it’s a satisfying meal you’ll love serving for dinner or meal prep. Plus, it’s ready in just 30 minutes!
Why You’ll Love This Salad
Quick, Easy, and Totally Delicious
- Ready in just 30 minutes – That’s right, from start to finish, you’ll have this salad on your table in no time.
- One-pan wonder – Cook the chicken and bacon in the same pan, making cleanup a breeze. Less mess, more flavor.
- Customizable – Whether you’re using grilled chicken, turkey bacon, or swapping in some extra veggies, this salad is as versatile as it gets.
Healthy Yet Satisfying
- Packed with lean protein from chicken and bacon, and healthy fats from avocado, this salad checks all the boxes when it comes to a balanced meal.
- It’s a great meal prep option—store everything in separate containers for a grab-and-go lunch that’ll keep you full all afternoon.
- Light on calories but big on flavor. A perfect fit for those watching their macros without missing out on a hearty meal.
Ingredients: Simple, Fresh, and Flavorful
For the Chicken
- 2 boneless, skinless chicken breasts
(If you’re in a rush, use pre-cooked chicken or leftover rotisserie chicken.) - Salt, pepper, garlic powder (Season to taste!)
For the Bacon
- 4 slices of bacon (Crispy, of course. The crunch adds a whole new level of texture.)
For the Salad Base
- 4 cups mixed greens (Romaine, spinach, or any of your favorites)
- 1 ripe avocado, sliced (This creamy goodness is what makes the salad extra special.)
- 1 cup cherry tomatoes, halved (For a burst of freshness and color.)
- ½ cucumber, thinly sliced (Optional, but adds a nice crunch.)
For the Honey Mustard Dressing
- ¼ cup Dijon mustard (Adds that perfect tang.)
- ¼ cup honey (Sweetens up the dressing just right.)
- 2 tbsp olive oil (For that smooth, rich finish.)
- 1 tbsp apple cider vinegar (A touch of acidity to balance it all.)
- Salt and pepper to taste (Because, let’s face it, seasoning is everything.)
Instructions: Step-by-Step
Step 1: Cook the Chicken
- Heat a bit of olive oil in a pan over medium heat.
- Season your chicken breasts with salt, pepper, and a sprinkle of garlic powder.
- Cook for 5-6 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F). Remove from the pan and set aside to rest.
Step 2: Get That Bacon Crispy
- In the same pan, add your bacon slices and cook until crispy (about 5-7 minutes).
- Once done, transfer the bacon to a paper towel to drain the excess fat. Then chop it into small pieces—crispy bacon bits make all the difference.
Step 3: Assemble the Salad
- Slice the chicken into thin strips, then add it to your bowl with mixed greens, tomatoes, avocado, and cucumber.
- Top the salad with the crispy bacon bits.
Step 4: Whip Up the Dressing
- In a small bowl, whisk together the Dijon mustard, honey, olive oil, and apple cider vinegar until smooth. Add a pinch of salt and pepper to taste.
- Pour the dressing over the salad and toss gently to combine.
Step 5: Serve and Enjoy!
- Serve immediately, or store in the fridge for meal prep. It’s that simple.
Tips for Success: A Few Key Notes
- Don’t overcrowd the pan when cooking the chicken or bacon. Giving each piece enough space will ensure they cook evenly and get that perfect crispy finish.
- Let the chicken rest before slicing. This helps lock in the juices and ensures the chicken stays tender.
- Add the dressing just before serving to prevent the salad from getting soggy. If you’re prepping ahead, keep the dressing separate and toss it in when you’re ready to eat.
Storage & Leftover Notes
- Fridge Life: This salad is best when fresh, but the chicken and bacon will stay good in the fridge for up to 2 days. Keep the salad base (greens, avocado, tomatoes) separate if you’re meal prepping.
- Reheating: You can gently reheat the chicken in a pan or microwave. Just make sure to avoid reheating the avocado, as it doesn’t hold up well to heat.
- Freezing: Not ideal for freezing due to the avocado, but the chicken and bacon can be frozen separately if needed.
What to Serve With It
- Side Dishes: Serve with a light, roasted veggie medley, garlic bread, or even roasted sweet potatoes.
- Beverage Pairing: A refreshing glass of lemonade or a chilled white wine (like Sauvignon Blanc) would complement the tangy dressing perfectly.
- Dessert Ideas: For a sweet finish, try a light fruit sorbet or a scoop of Greek yogurt with honey and almonds.
FAQs
- Can I make this ahead of time?
Absolutely! The chicken and bacon can be cooked ahead of time and stored separately in the fridge. Just assemble the salad and drizzle on the dressing when you’re ready to eat.
- Can I substitute the chicken?
Yes! Feel free to use grilled shrimp, turkey bacon, or even roast chicken. The dressing works with just about anything.
- Can I make it vegetarian?
Definitely. Skip the chicken and bacon, and you’ve got a fantastic vegetarian option. You could even add some grilled tofu or chickpeas for protein.
- Is this recipe spicy?
Not at all! The honey mustard dressing is more tangy and sweet than spicy. But if you like a little heat, you can always add a pinch of red pepper flakes to the dressing.
Nutrition Info
- Calories: 450
- Protein: 30g
- Carbs: 12g
- Fat: 30g (with healthy fats from avocado and olive oil)
Recipe Card
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2–3
Ingredients:
- 2 chicken breasts, sliced
- 4 slices of bacon
- 1 avocado, sliced
- 4 cups mixed greens (e.g., spinach, arugula, romaine)
- 3 tbsp honey mustard dressing
- Salt and pepper to taste
Instructions:
- Cook the bacon: In a pan over medium heat, cook the bacon slices until crispy. Remove from the pan and chop into pieces.
- Cook the chicken: In the same pan, cook the sliced chicken breasts over medium heat for about 5–7 minutes on each side until fully cooked. Season with salt and pepper.
- Assemble the salad: In a large bowl, add mixed greens, avocado slices, and cooked chicken.
- Add bacon and dressing: Top the salad with crispy bacon pieces and drizzle honey mustard dressing on top.
- Toss and serve: Gently toss the salad to combine all ingredients, and serve immediately.
Conclusion
There you go! A quick, flavorful, and easy-to-make recipe that’s perfect for busy weeknights and meal prep. Whether you’re looking for something light and fresh or packing in the protein, this Honey Mustard Chicken Bacon and Avocado Salad has you covered. Enjoy!
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Ingredients
- 2 chicken breasts sliced
- 4 slices of bacon
- 1 avocado sliced
- 4 cups mixed greens (e.g. spinach, arugula, romaine)
- 3 tbsp honey mustard dressing
- Salt and pepper to taste
Ingredients
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Instructions
- Step 1: Cook the Chicken Heat a bit of olive oil in a pan over medium heat. Season your chicken breasts with salt, pepper, and a sprinkle of garlic powder. Cook for 5-6 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F). Remove from the pan and set aside to rest.
- Step 2: Get That Bacon Crispy In the same pan, add your bacon slices and cook until crispy (about 5-7 minutes). Once done, transfer the bacon to a paper towel to drain the excess fat. Then chop it into small pieces—crispy bacon bits make all the difference.
- Step 3: Assemble the Salad Slice the chicken into thin strips, then add it to your bowl with mixed greens, tomatoes, avocado, and cucumber. Top the salad with the crispy bacon bits.
- Step 4: Whip Up the Dressing In a small bowl, whisk together the Dijon mustard, honey, olive oil, and apple cider vinegar until smooth. Add a pinch of salt and pepper to taste. Pour the dressing over the salad and toss gently to combine.
- Step 5: Serve and Enjoy! Serve immediately, or store in the fridge for meal prep. It’s that simple.
