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honey mustard chicken avocado salad

Mouthwatering Honey Mustard Chicken Avocado Salad

Delicious Mouthwatering Honey Mustard Chicken Avocado Salad recipe with step-by-step instructions.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Calories: 1125
Ingredients Method

Ingredients
  

For the dressing and marinade
  • 1/3 cup honey
  • 3 1/2 tbsp mustard (I use French’s Classic Yellow)
  • 2 1/2 tbsp dijon mustard (I prefer Grey Poupon for a sharper kick)
  • 2 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • 1 1/2 tsp garlic, minced
  • 1/2 tsp smoked paprika
  • 1 pinch salt
For the salad
  • 4 chicken thighs (boneless and skinless work best for even searing)
  • 1/3 cup bacon, chopped
  • 4 cups romaine lettuce
  • 1 1/4 cups tomatoes (sliced into 1/2-inch halves)
  • 1 avocado (sliced into 1/4-inch thick wedges)
  • 1/3 cup corn
  • 1/4 red onion, thinly sliced
  • 1 tsp fresh lemon juice

Method
 

  1. Whisk together the honey, French's Classic Yellow mustard, Dijon mustard, apple cider vinegar, minced garlic, smoked paprika, and salt in a small bowl until smooth and well combined. Divide the marinade in half—reserve half for the final dressing and pour the other half over the chicken thighs in a dish or bag, ensuring they're well coated. Refrigerate the chicken for at least 2 hours (or up to 4 hours) to allow the flavors to penetrate the meat and tenderize it slightly.
  2. While the chicken marinates, prepare all your salad ingredients to streamline assembly later. Roughly chop the romaine lettuce, slice the tomatoes into half-inch pieces, slice the avocado into quarter-inch wedges, thinly slice the red onion, and measure out the corn. Arrange everything in small bowls or prep containers. I like to prepare the avocado just before assembly to prevent browning, so you can do this step closer to serving time if you prefer.
  3. Heat a large skillet over medium-high heat. Add the chopped bacon and cook until crispy, about 5-7 minutes, stirring occasionally. Transfer the bacon to a paper towel-lined plate and set aside. Without cleaning the pan, add the 2 tablespoons of olive oil to the bacon drippings, then remove the chicken from the marinade (discarding excess marinade clinging to the meat) and place it in the hot pan. Sear for 5-6 minutes per side until golden brown and cooked through (internal temperature of 165°F). I find that the bacon fat adds incredible depth to the chicken's flavor, so I always keep it in the pan for searing.
  4. Transfer the cooked chicken to a cutting board and let it rest for 3-4 minutes, then slice it into bite-sized strips. While the chicken rests, whisk the reserved marinade from Step 1 with 2 tablespoons of water to thin it slightly and create the perfect dressing consistency. The extra water helps distribute the bold flavors more evenly across the salad without overwhelming it.
  5. Place the romaine lettuce in a large bowl or on individual serving plates. Layer the sliced chicken from Step 4, tomatoes, corn, avocado, and red onion on top of the lettuce. Pour the thinned dressing from Step 4 evenly over the salad, then top with the crispy bacon from Step 3. Add a final pinch of salt and fresh lemon juice to brighten the flavors. Serve immediately while the chicken is still warm and the salad remains crisp.