Are you feeling Thanksgiving recipe fatigue? Me too — and the holiday isn’t even here yet. After scrolling through countless holiday dishes, I wanted something different: a bright, clean salad loaded with flavor and none of the usual Thanksgiving trimmings.
This salad features a bold honey-mustard marinade made with honey, Dijon, whole-grain mustard, lemon, apple cider vinegar and olive oil — a marinade that also becomes the salad dressing. The chicken soaks briefly in the mixture, then is seared until caramelized and golden, filling the kitchen with an irresistible aroma. Crisp bacon, sweet corn, creamy avocado, halved cherry tomatoes, thinly sliced red onion and sharp Cheddar round out the salad for a satisfying contrast of textures and flavors.
This is a year-round favorite when you want something warm, comforting and wholesome without giving up the freshness of a salad — an excellent antidote to holiday food overload and post-meal drowsiness.
Honey Mustard Chicken, Bacon and Avocado Salad
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- Author: Amanda
- Yield: 2 to 4 servings
Description
This salad pairs a rich honey-Dijon dressing that doubles as a chicken marinade with crisp bacon, creamy avocado, corn, cherry tomatoes, red onion and sharp Cheddar. It’s ideal for a flavorful, filling weeknight meal or a lighter weekend dinner.
Ingredients
Scale
MARINADE / DRESSING:
- 2/3 cup honey
- 1/3 cup whole-grain mustard
- 1/4 cup smooth Dijon mustard
- 1/4 cup extra-virgin olive oil
- 1/4 cup apple cider vinegar
- Juice of 1/2 lemon
- 2 garlic cloves, minced and mashed to a paste with a pinch of salt
- 2 tablespoons finely chopped fresh chives
- Kosher salt and freshly ground black pepper, to taste
- 1–1 1/2 pounds (about 3 large) chicken breasts
FOR THE SALAD:
- 5 slices thick-cut bacon, cubed
- 1/3 cup corn kernels (fresh, canned, or frozen and charred)
- 1 head Romaine lettuce, chopped into bite-sized pieces
- 4 big handfuls mixed salad greens
- 1 pint cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1 ripe avocado, pitted, peeled and sliced
- 2 ounces grated Cheddar
Instructions
- Whisk all marinade ingredients together in a small bowl. Pour about half of the mixture over the chicken in a shallow dish, cover and refrigerate for at least 2 hours. Reserve the remaining marinade in the refrigerator to use as dressing.
- Heat a large skillet over medium heat. Add the diced bacon and cook until browned and crispy, about 8 minutes. Transfer to a paper towel–lined plate. Reserve 1 tablespoon of the bacon fat in a small skillet and discard the rest of the fat. Return the small skillet to medium heat.
- Remove chicken from the marinade, letting excess drip off, and cook in the hot skillet for about 8–10 minutes per side, until golden and cooked through. If needed, finish in a 400°F oven. Let the chicken rest 5 minutes, then slice.
- Heat the small skillet with the reserved bacon fat over medium-high heat. Add the corn and sear for about 1 minute, until hot and beginning to brown. Remove from heat.
- Assemble the salad: place Romaine and mixed greens in a large serving bowl. Top with cherry tomatoes, red onion, avocado, Cheddar, seared corn, crispy bacon and sliced chicken. Whisk about 3–4 tablespoons of water into the reserved dressing to thin if needed, then drizzle over the salad to taste. Toss gently and serve immediately.
Notes
Small tips: Use frozen charred corn or quickly sear fresh or thawed frozen kernels for added depth. If you prefer less sweetness, reduce the honey slightly. This salad works well warm or at room temperature.
- Category: Salads, Chicken