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Honey Mustard Chicken Salad With Bacon & Avocado

Honey mustard salad with bacon, avocado and a crazy good 5 ingredient dressing that doubles as a marinade!

Refreshing, sweet and savoury all at an equivalent time! a well-liked reader favourite, this Honey Mustard salad has been remade everywhere the planet time and time again! You all know me by now that once I create a salad recipe, it finishes up being an enormous salad that’s a meal in itself. Amazing combinations during a bowl with a touch of garlic, crispy bacon, creamy avocado slices, juicy tomatoes and purple onion slices. this is often the last word in salad recipes.

Honey Mustard Chicken Salad With Bacon & Avocado
Honey Mustard Chicken Salad With Bacon & Avocado

Honey mustard dressing / marinade
The best honey mustard dressing is true here! Not only does it double because the dressing AND marinade, it creates the foremost deliciously crispy, golden edges on the chicken, giving us even more flavour! Halving the dressing to use as a marinade, THEN using the remaining UNTOUCHED dressing to drizzle over the salad once it’s all done and prepared to eat possesses to be the simplest thanks to keep the incredible honey mustard flavours going. May the mustard gods help me! So creamy and sweet and tangy… the right balance beat one!

Grilled or seared honey mustard chicken
In but quarter-hour you've got caramelised and tender honey mustard chicken thighs. If you don’t have time to marinade them for the suggested few hours, it’s absolutely fine to cook them directly . you employ grill or sear them during a skillet. the selection is yours!

Honey Mustard Chicken Salad With Bacon & Avocado

Dressing / Marinade:

  • 1/3 cup honey
  • 3 tablespoons whole grain mustard
  • 2 tablespoons smooth and mild Dijon mustard
  • 2 tablespoons olive oil
  • 1-2 tablespoons Apple cider vinegar (or white vinegar), (OPTIONAL -- to cut through the sweetness)
  • 1 teaspoon minced garlic
  • Salt to season
  • 4 skinless and boneless chicken thighs or chicken breasts

For Salad:

  • 1/4 cup diced bacon, trimmed of rind and fat
  • 4 cups Romaine lettuce leaves, washed
  • 1 cup sliced grape or cherry tomatoes
  • 1 large avocado, pitted and sliced
  • 1/4 cup corn kernels
  • 1/4 of a red onion, sliced


  1. Whisk marinade / dressing ingredients together to combine. Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Refrigerate the reserved untouched marinade to use as a dressing.
  2. Heat a nonstick pan (or grill pan or skillet) over medium heat with about a teaspoon of oil and sear / grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.
  3. Wipe pan over with paper towel; drizzle with another teaspoon of oil and fry the bacon until crispy.
  4. Slice chicken into strips and prepare salad with leaves, tomatoes, avocado slices, corn, onion strips and chicken.
  5. Whisk 2 tablespoons of water into the remaining untouched marinade / dressing and drizzle over the salad. Sprinkle the bacon over the top and season with a little extra salt and cracked pepper (optional).