Looking for a great salad recipe for lunch or dinner? This is my son’s favorite salad to enjoy on the weekends! There’s something addictive about the Chicken Avocado Bacon combination. It makes an amazing salad that your whole family will love! Salad for dinner is like breakfast for dinner in our house!
What types of salad with chicken are best? In this post, we’ll discuss the most popular salads that use chicken as a main ingredient. Then we’ll jump into our Chicken Avocado Salad recipe!
-Greek Salad: includes lettuce, cucumbers, tomatoes and feta cheese. A dressing for this salad would be lemon juice and olive oil in equal parts mixed together to create a vinaigrette.
-Caesar Salad: is made up of romaine lettuce leaves, croutons (toasted or fried), grated Parmesan cheese and Caesar dressing which consists mainly of garlic cloves crushed into an egg yolk along with anchovies dissolved in vinegar. This type of dressing can also include Worcestershire sauce and black pepper to taste.
Don’t miss some of our Salad Recipes:
The Cobb Salad is perfect for those on the Keto Diet! This salad is one of my favorites- all the protein, fiber and homemade ranch dressing make and excellent flavor explosion in your mouth!
Check out our Easy Wedge Salad with Homemade Blue Cheese Dressing. It’s one of my hubby’s favorites!
Here is one great 5-ingredient Raspberry Chicken Mixed Green Salad recipe that you can make in 10 minutes or less. Be sure to have some leftover chicken breast on hand or pick up a rotisserie chicken at your local grocery store.
Chicken Avocado 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
Chicken Avocado Salad 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!
Print the Recipe:
Chicken Avocado Salad with Homemade Vinaigrette
Looking for a great salad recipe for lunch or dinner? This is my son's favorite salad to enjoy on the weekends! Salad for dinner is like breakfast for dinner in our house!
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
1. 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.
2. 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.
3. 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).
4. 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.
5. Add salad greens and tomatoes to a large salad bowl and top with the cooked bacon and chicken.
6. 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!
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