This Avocado chicken salad features fresh vegetables, chicken, bacon, and avocado all smothered in a flavourful homemade vinaigrette.
Avocado Chicken Salad
Prep time: 15 minutes | Cook time: 10-13 minutes | Serves 4-6
Vinaigrette Ingredients:
2 T. honey, preferably local
1 T. whole grain mustard
1 T. Dijon mustard
3 T. extra virgin olive oil
2 T. white balsamic vinegar
1 T. shallots, finely minced
Sea salt and black pepper, to taste
Salad Ingredients:
8 thick-cut slices bacon, diced
1½ lbs. boneless, skinless chicken breasts, cut into strips
Sea salt and black pepper, to taste
4 c. mixed salad greens (lettuce of choice)
2 c. grape or cherry tomatoes, diced
2 large avocados, pitted and sliced
2 T. fresh lime juice
Directions:
Combine honey, both mustards, olive oil, balsamic vinegar, and shallots in a small, non-reactive bowl. Season with salt and black pepper, to taste, and whisk to combine.
Taste and adjust seasonings, as desired. Cover and set aside until ready to use.
Cook bacon, stirring occasionally, in a large skillet over medium heat until just crispy, approximately 5-6 minutes. Remove bacon from skillet with a slotted spatula and transfer to a bed of paper towels to drain. Blot off excess grease and set aside.
Drain all but approximately one tablespoon bacon grease from the skillet and return to medium heat. (Carefully wipe any grease off the side of the pan with a heavy, damp cloth before returning to heat to prevent flare-ups).
Add chicken to skillet and season with salt and black pepper, to taste. Cook, stirring occasionally, until chicken is cooked through and no longer pink, approximately 6-7 minutes. Remove from heat and set aside.
Add salad greens and tomatoes to a large salad bowl and top with the cooked bacon and chicken.
Toss avocado slices with fresh lime juice to prevent browning and add to salad bowl. Drizzle with half the salad dressing and gently toss to combine. Serve immediately on chilled individual salad plates with remaining dressing on the side. Enjoy!
Avocado Chicken Salad
Ingredients
Vinaigrette Ingredients:
- 2 T. honey, preferably local
- 1 T. whole grain mustard
- 1 T. Dijon mustard
- 3 T. extra virgin olive oil
- 2 T. white balsamic vinegar
- 1 T. shallots, finely minced
- Sea salt and black pepper, to taste
Salad Ingredients:
- 8 thick-cut slices bacon, diced
- 1½ lbs. boneless, skinless chicken breasts, cut into strips
- Sea salt and black pepper, to taste
- 4 c. mixed salad greens, lettuce of choice
- 2 c. grape or cherry tomatoes, diced
- 2 large avocados, pitted and sliced
- 2 T. fresh lime juice
Instructions
- Combine honey, both mustards, olive oil, balsamic vinegar, and shallots in a small, non-reactive bowl. Season with salt and black pepper, to taste, and whisk to combine. Taste and adjust seasonings, as desired. Cover and set aside until ready to use.
- Cook bacon, stirring occasionally, in a large skillet over medium heat until just crispy, approximately 5-6 minutes. Remove bacon from skillet with a slotted spatula and transfer to a bed of paper towels to drain. Blot off excess grease and set aside.
- Drain all but approximately one tablespoon bacon grease from the skillet and return to medium heat. (Carefully wipe any grease off the side of the pan with a heavy, damp cloth before returning to heat to prevent flare-ups).
- Add chicken to skillet and season with salt and black pepper, to taste. Cook, stirring occasionally, until chicken is cooked through and no longer pink, approximately 6-7 minutes. Remove from heat and set aside.
- Add salad greens and tomatoes to a large salad bowl and top with the cooked bacon and chicken.
- Toss avocado slices with fresh lime juice to prevent browning and add to salad bowl. Drizzle with half the salad dressing and gently toss to combine. Serve immediately on chilled individual salad plates with remaining dressing on the side. Enjoy!
Nutrition Information:
Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g
Liz Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys cooking and baking, food photography, and reading.
