Easy Honey Mustard Chicken, Bacon, and Avocado Salad

Finding a satisfying lunch that’s both filling and fresh can feel like mission impossible, especially during busy workdays. Let’s face it – eating another sad desk salad or spending too much money on takeout gets old really fast, and packing a proper lunch often falls to the bottom of our morning to-do lists.

That’s why this honey mustard chicken, bacon, and avocado salad has become my go-to solution. It’s hearty enough to keep you going all afternoon, quick to throw together, and packed with flavors that make you actually look forward to your lunch break.

What Kind of Chicken Should I Use?

For this salad, you can use either chicken thighs or chicken breasts – both will work great, but they’ll give you slightly different results. Chicken thighs tend to stay more juicy and have a richer flavor, while breasts are leaner and have a milder taste. If you’re going with breasts, just be careful not to overcook them since they can dry out more easily than thighs. Fresh chicken is ideal, but if you’re using frozen, make sure it’s completely thawed and patted dry before cooking to get a nice golden exterior. For the best results, try to choose pieces that are similar in size so they cook evenly.

Options for Substitutions

This salad is pretty flexible and you can switch things up based on what you have in your kitchen:

• Mustards: If you don’t have both types of mustard, you can use just one kind. Yellow mustard works too, though the flavor won’t be as rich. Just use the same total amount (5 tablespoons).
• Chicken: Chicken thighs and breasts are interchangeable here. You could even use leftover rotisserie chicken or turkey. For a vegetarian version, try chickpeas or grilled tofu.
• Bacon: Turkey bacon works great as a lighter option. For a meat-free choice, try crispy fried shallots or coconut bacon. You can also just leave it out.
• Romaine lettuce: Any crispy lettuce works well – try iceberg, butter lettuce, or mixed greens. Baby spinach is good too, though it’s softer.
• Apple cider vinegar: White vinegar, rice vinegar, or lemon juice all work fine here. Each brings its own little twist to the dressing.
• Corn: Fresh, frozen, or canned corn all work. You can skip it or swap in diced bell peppers or cucumber for crunch.

Watch Out for These Mistakes While Cooking

The biggest challenge when making this salad is timing – cooking the chicken and bacon separately can lead to some ingredients getting cold while others are still cooking, so start by cooking the bacon first, then use the same pan for your chicken to keep things efficient and flavorful.

When preparing the honey mustard dressing, a common mistake is adding all ingredients at once – instead, whisk the mustards together first, then slowly drizzle in the honey and oil while continuing to whisk, which creates a perfectly emulsified dressing that won’t separate.

One crucial error to avoid is slicing the avocado too early, as it can quickly turn brown – save this step for last, and if you need to prep ahead, try tossing the sliced avocado in a little lemon juice to maintain its color.

For the juiciest chicken, avoid overcooking it on high heat – instead, cook it over medium heat and let it rest for 5 minutes before slicing, allowing the juices to redistribute throughout the meat.

What to Serve With Honey Mustard Chicken Salad?

Since this salad is already packed with protein and veggies, you might want to add some simple sides to round out your meal. A warm piece of crusty bread or some homemade garlic knots are perfect for soaking up any extra honey mustard dressing left on your plate. For something lighter, try adding a cup of butternut squash soup on the side, especially during cooler months. If you’re serving this at a lunch gathering, some crispy pita chips or seasoned crackers can add a nice crunch factor that everyone will love.

Storage Instructions

Keep Fresh: If you’re planning to save some salad for later, it’s best to store the components separately. Keep the dressed lettuce, tomatoes, and other veggies in one container, the cooked chicken and bacon in another, and the sliced avocado (with a splash of lemon juice to prevent browning) in a third container. This way, everything stays fresh in the fridge for 2-3 days.

Dressing: The honey mustard dressing can be made ahead and stored in a sealed jar or container in the refrigerator for up to a week. Give it a good shake or stir before using, as the ingredients might separate naturally.

Meal Prep: This salad is perfect for meal prep! Cook extra chicken and bacon, and prepare the dressing in advance. When you’re ready to eat, just assemble your salad with fresh lettuce and veggies. For the best taste and texture, slice the avocado just before serving.

Preparation Time	15-20 minutes
Cooking Time	25-30 minutes
Total Time	40-50 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 80-90 g
• Fat: 70-80 g
• Carbohydrates: 100-120 g

Ingredients

• 1/3 cup honey
• 3 tablespoons whole grain mustard
• 2 tablespoons dijon mustard (smooth)
• 2 tablespoons olive oil
• 1-2 tablespoons apple cider vinegar or white vinegar (optional for flavor balance)
• 1 teaspoon minced garlic
• A pinch of salt to taste
• 4 boneless, skinless chicken thighs or breasts
• 1/4 cup bacon, finely diced and trimmed
• 4 cups romaine lettuce (cleaned)
• 1 cup cherry or grape tomatoes, halved
• 1 large avocado, pitted and sliced
• 1/4 cup corn
• 1/4 red onion, sliced

Step 1: Prepare the Marinade and Marinate the Chicken

Begin by whisking together the marinade ingredients of your choice until well combined.

Pour half of this marinade into a shallow dish and add the chicken fillets, making sure they are thoroughly coated.

If possible, allow the chicken to marinate in the refrigerator for about two hours.

Store the remaining unused marinade in the refrigerator to use later as a dressing.

Step 2: Cook the Chicken

Heat a nonstick pan, grill pan, or skillet over medium heat and add about a teaspoon of oil.

Sear or grill the marinated chicken fillets on each side until they are golden, crispy, and cooked through.

Cook in batches if necessary to avoid steaming the chicken in excess moisture.

Once fully cooked, set the chicken aside to rest.

Step 3: Cook the Bacon

Use a paper towel to wipe the pan clean before drizzling another teaspoon of oil into it.

Fry the bacon strips over medium heat until they become crispy.

Remove the bacon and allow it to cool slightly before crumbling.

Step 4: Slice the Chicken and Prepare the Salad

Once the chicken has rested, slice it into strips.

Prepare your salad by assembling fresh salad leaves, cherry tomatoes, avocado slices, corn, onion strips, and the sliced chicken in a large bowl or platter.

Step 5: Dress the Salad and Serve

Whisk 2 tablespoons of water into the reserved marinade to make a dressing.

Drizzle this dressing over the salad.

Sprinkle the crispy bacon pieces on top of the salad.

Season with a touch of extra salt and cracked pepper if desired.

Serve immediately and enjoy your flavorful, well-prepared salad.