The Honey Mustard Grilled Chicken Salad with Bacon and Avocado Recipe is an absolute showstopper when it comes to vibrant, satisfying salads that never leave you feeling like you’re missing out. Imagine tender grilled chicken glazed in a tangy honey mustard marinade, paired with crispy bacon and creamy avocado all tossed with fresh greens and a burst of colorful veggies. This dish isn’t just a salad—it’s a harmonious blend of flavors and textures that feels indulgent yet light, perfect for a quick weekday lunch or a leisurely weekend dinner with friends.
Ingredients You’ll Need
Keeping the ingredient list simple yet purposeful is the secret to this salad’s magic. Each item plays a vital role in building layers of flavor, texture, and color for a truly balanced dish.
- Dijon mustard: Provides that sharp, tangy base essential to the dressing’s bold flavor.
- Mayonnaise: Adds creaminess and helps mellow the sharpness of the mustard, creating a smooth dressing.
- Honey: Brings just the right amount of sweetness to balance the tang and spice.
- Apple cider vinegar: Injects a bright acidic note that lifts the entire salad.
- Olive oil: Adds richness and helps marry all the dressing ingredients together.
- Boneless, skinless chicken breasts: The star protein, tender and juicy when grilled with the marinade.
- Kosher salt and freshly ground black pepper: Elevate all the flavors, ensuring nothing tastes flat.
- Bacon slices: Bring irresistible salty crunch and umami.
- Mixed greens: The fresh base that adds color, crispness, and earthiness.
- Cherry or grape tomatoes: Add bursts of sweetness and juiciness.
- Avocado: Offers creamy, buttery contrast that feels indulgent yet healthy.
- Sliced green onions: Provide a subtle pungency and freshness.
- Thinly shaved radish: Adds peppery crunch and a beautiful pop of color.
How to Make Honey Mustard Grilled Chicken Salad with Bacon and Avocado Recipe
Step 1: Whisk the Dressing
Start by combining the Dijon mustard, mayonnaise, honey, apple cider vinegar, and olive oil in a medium bowl. Whisk them vigorously until the dressing is smooth and well emulsified. Each taste will reveal a perfect balance of sweet, tangy, and creamy—this dressing will do so much for your salad!
Step 2: Prepare and Marinate the Chicken
Pat the chicken breasts dry with paper towels, then slice each into two thin cutlets to ensure quick and even grilling. Season generously with kosher salt and freshly ground black pepper on both sides. Transfer the chicken to a large zip-top bag and pour in one-third of the dressing to coat it thoroughly. Seal the bag and massage the marinade around the chicken to cover every bit. Refrigerate for at least 30 minutes, or up to 24 hours if you’ve got the time—the longer it marinates, the more flavor it soaks up.
Step 3: Grill the Chicken
Heat up your grill or grill pan to medium-high heat. Lay the chicken cutlets on the grill and cook them for about 4 to 5 minutes per side, until they’re perfectly cooked through and have those gorgeous grill marks. Once off the heat, let the chicken rest for 5 minutes—this step locks in the juices, keeping the meat tender and moist.
Step 4: Prepare the Bacon
While the chicken grills, crisp up the chopped bacon in a skillet over medium-high heat. Let the bacon sizzle and render its fat until irresistibly crisp. Use a slotted spoon to remove the bacon bits and drain them on paper towels to discard any excess grease. This bacon will add a smoky crunch that beautifully complements the fresh salad.
Step 5: Assemble the Salad
Divide the mixed greens evenly among your serving bowls or plates. Top each with sliced grilled chicken, crispy bacon, halved cherry tomatoes, creamy avocado slices, green onions, and radish shavings. Drizzle the remaining thirds of your honey mustard dressing over everything. Toss gently if you like or leave it artfully layered for a stunning presentation.
How to Serve Honey Mustard Grilled Chicken Salad with Bacon and Avocado Recipe
Garnishes
Fresh herbs like chopped parsley or cilantro can add an extra punch of green and freshness. A sprinkle of toasted sunflower seeds or chopped nuts gives a nutty texture and a lovely crunch that plays nicely with the creamy avocado.
Side Dishes
This salad shines on its own, but if you want to round out your meal, consider serving it alongside warm, crusty bread or herbed rice pilaf. A light lentil soup or chilled cucumber soup could also complement the bold flavors without overpowering them.
Creative Ways to Present
Try serving the salad in large, shallow bowls or on rustic wooden boards for a casual, inviting vibe. Layer the components visually by color for an Instagram-worthy plate, or serve the salad build-your-own style, letting everyone add their favorites from bowls of ingredients laid out buffet-style.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store the salad components separately whenever possible to keep everything fresh. Keep the dressing in an airtight container, the chicken wrapped tightly, and vegetables in a crisp container inside your refrigerator.
Freezing
This salad is best enjoyed fresh, as freezing can change the texture of the avocado and lettuce. However, if you do want to freeze the grilled chicken, wrap it tightly and keep it in a freezer-safe bag for up to 3 months. Defrost it slowly in the fridge before using.
Reheating
Reheat the grilled chicken gently in a skillet or oven to retain juiciness. Avoid microwaving for long periods, as it can dry out the meat. Assemble the salad fresh after warming the chicken.
FAQs
Can I use other types of greens in this Honey Mustard Grilled Chicken Salad with Bacon and Avocado Recipe?
Absolutely! Mixed greens are versatile, so feel free to swap in spinach, arugula, kale, or even romaine depending on your preference. Each brings its own unique flavor and texture that can change the salad’s character.
Is it possible to make this salad vegetarian?
Sure thing! Simply omit the chicken and bacon, and add hearty grilled vegetables like mushrooms or portobellos along with some roasted chickpeas or nuts for protein and crunch while keeping all those delicious flavors intact.
How long does the marinade need to soak into the chicken?
At minimum 30 minutes to get good flavor, but if you plan ahead, letting the chicken marinate for several hours or overnight intensifies the taste and delivers the juiciest results on the grill.
Can I prepare the dressing in advance?
Yes! The honey mustard dressing can be made up to 3 days ahead and stored in the fridge. Just give it a good stir or whisk before using, as the ingredients may slightly separate when chilled.
What can I substitute for bacon in this recipe?
If you’d rather skip bacon, try crispy pancetta, turkey bacon, or sautéed smoked tempeh strips for a similar smoky, crispy element that pairs beautifully with the salad.
Final Thoughts
There’s something truly special about the Honey Mustard Grilled Chicken Salad with Bacon and Avocado Recipe that makes it a go-to for so many occasions. It’s fresh, flavorful, and bursting with textures that keep every bite exciting. I encourage you to make it soon, share it with loved ones, and enjoy how a simple combination of fresh ingredients can come together to create a meal that feels like a celebration on your plate.
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Honey Mustard Grilled Chicken Salad with Bacon and Avocado Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes (plus marinating time)
- Yield: 4 servings
- Category: Salad
- Method: Grilling
- Cuisine: American
Description
This Honey Mustard Chicken Salad features tender grilled chicken marinated in a tangy honey mustard dressing, served atop a bed of fresh mixed greens with crispy bacon, juicy cherry tomatoes, creamy avocado, and crunchy radishes. It’s a perfect balance of sweet, savory, and fresh flavors ideal for a quick yet satisfying lunch or dinner.
Ingredients
Dressing
- ½ cup Dijon mustard
- ½ cup mayonnaise
- ¼ cup honey
- 2 tablespoons apple cider vinegar
- 2 tablespoons olive oil
Chicken
- 2 boneless, skinless chicken breasts
- Kosher salt and freshly ground black pepper (to taste)
Salad
- 4 slices bacon (chopped)
- 6 cups mixed greens
- 1 cup cherry or grape tomatoes (halved)
- 1 avocado (sliced)
- ¼ cup sliced green onions
- ¼ cup thinly shaved radish
Instructions
- Prepare the dressing: In a medium bowl, whisk together Dijon mustard, mayonnaise, honey, apple cider vinegar, and olive oil until the mixture is smooth and well combined.
- Prep the chicken: Pat the chicken breasts dry and slice each in half horizontally to create four thin cutlets. Season both sides of each cutlet with kosher salt and freshly ground black pepper. Place the cutlets in a large Ziplock bag.
- Marinate the chicken: Add one-third of the prepared dressing into the bag with the chicken cutlets. Seal the bag tightly and toss to coat all the chicken evenly. Refrigerate the marinated chicken for at least 30 minutes or up to 24 hours. Keep the remaining dressing refrigerated to serve later.
- Heat the grill: Preheat your outdoor grill or grill pan over medium-high heat, ensuring it’s hot before cooking.
- Grill the chicken: Place the marinated chicken cutlets on the grill and cook for several minutes on each side until they are cooked through and have nice grill marks. Once done, remove the chicken and allow it to rest for 5 minutes to retain its juices.
- Slice the chicken: After resting, slice the grilled chicken cutlets into thin strips for easier salad assembly and a pleasant texture.
- Cook the bacon: While the chicken is grilling, place the chopped bacon in a skillet over medium-high heat. Cook until the bacon pieces are crispy. Use a slotted spoon to transfer the bacon onto a paper towel-lined plate to drain off excess grease.
- Assemble the salad: Divide the mixed greens evenly between four bowls. Top each with sliced grilled chicken, crispy bacon, halved cherry tomatoes, sliced avocado, green onions, and shaved radishes. Drizzle the remaining honey mustard dressing over the salads just before serving.
Notes
- For extra flavor, marinate the chicken overnight.
- Substitute bacon with turkey bacon for a leaner option.
- Use fresh radishes for crunch and peppery taste; omit if unavailable.
- This salad is best served immediately but can be stored separately in the fridge for up to one day.
- Adjust the amount of dressing according to taste preference.
