Introduction
Honey Mustard Chicken, Avocado + Bacon Salad is a delightful fusion of savory and sweet flavors that combine to create an unforgettable dining experience. This dish features tender chicken marinated in a honey mustard sauce, paired with the creamy texture of avocado and the salty crunch of bacon, all nestled within a fresh bed of greens.
The History
The concept of combining honey and mustard as a marinade or sauce dates back centuries, originating in European cuisines where these ingredients were used to enhance the flavor of meats. Over time, this versatile combination has evolved into a staple in American cooking, often paired with chicken for its ability to balance sweetness and tanginess. The addition of avocado and bacon brings modern flair, elevating the dish with healthy fats and rich textures.
Ingredients Breakdown
- Honey Mustard Chicken: Boneless, skinless chicken breasts, honey, Dijon mustard, yellow mustard, garlic powder, onion powder, salt, pepper, olive oil.
- Salad Base: Mixed greens, ripe avocados, crispy bacon strips, cherry tomatoes, red onion slices.
- Dressing: Extra virgin olive oil, apple cider vinegar, honey, dijon mustard, salt, pepper.
Step-by-Step Recipe
Honey Mustard Chicken
- In a bowl, whisk together 1/4 cup honey, 2 tablespoons Dijon mustard, 2 tablespoons yellow mustard, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Place 4 boneless, skinless chicken breasts in a shallow dish and pour the marinade over them, ensuring they are fully coated. Cover and refrigerate for at least 2 hours or overnight for deeper flavor.
- Preheat your grill or oven to 375°F (190°C). Remove the chicken from the marinade, letting any excess drip off, and cook until golden brown and cooked through, about 6-8 minutes per side on the grill or 20-25 minutes in the oven.
Avocado + Bacon Salad
- Cook 4-6 slices of bacon in a skillet over medium heat until crispy. Drain on paper towels and chop into bite-sized pieces.
- In a large salad bowl, combine 6 cups of mixed greens, 2 diced ripe avocados, 1 cup halved cherry tomatoes, and 1/4 cup thinly sliced red onion.
- Toss the salad gently with the chopped bacon.
Dressing
- In a small jar, combine 3 tablespoons extra virgin olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon honey, 1 teaspoon Dijon mustard, 1/4 teaspoon salt, and a pinch of black pepper. Shake vigorously to emulsify.
- Drizzle the dressing over the salad just before serving and toss lightly to coat.
Tips
- For extra flavor, let the chicken marinate overnight in the refrigerator.
- To save time, use pre-cooked bacon bits or substitute with turkey bacon for a lighter option.
- If you prefer a spicier kick, add a dash of cayenne pepper or hot sauce to the honey mustard marinade.
- Choose ripe but firm avocados for the best texture in your salad.
Variations and Customizations
This recipe offers plenty of room for personalization:
- Add grilled shrimp or salmon for a seafood twist.
- Incorporate nuts like almonds or walnuts for added crunch.
- Swap out the mixed greens for spinach or arugula for a peppery base.
- Experiment with different types of vinegar in the dressing, such as balsamic or white wine vinegar.
Health Considerations and Nutritional Value
This dish provides a balanced mix of macronutrients, including protein from the chicken and bacon, healthy fats from the avocado, and fiber from the vegetables. However, be mindful of portion sizes due to the calorie-dense nature of bacon and avocado. For those watching their sodium intake, consider reducing the amount of bacon or using low-sodium versions. A typical serving contains approximately:
- Calories: 500-600
- Protein: 30g
- Fat: 35g
- Carbohydrates: 20g
- Fiber: 5g
Ingredients
- 4 boneless, skinless chicken breasts
- 1/4 cup honey
- 2 tablespoons Dijon mustard
- 2 tablespoons yellow mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Olive oil for cooking
- 6 cups mixed greens
- 2 ripe avocados, diced
- 4-6 slices bacon
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 3 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar
Directions
- Prepare the honey mustard marinade and marinate the chicken as described above.
- Cook the chicken on a grill or in the oven until fully cooked.
- Meanwhile, prepare the salad by chopping the ingredients and assembling the base.
- Cook the bacon and chop it into pieces.
- Whisk together the dressing ingredients and set aside.
- Slice the cooked chicken and serve over the salad, drizzled with the homemade dressing.
FAQ
Can I make this dish ahead of time?
Yes! You can prepare the honey mustard marinade and marinate the chicken up to 24 hours in advance. The salad components can also be prepped separately, but assemble the salad just before serving to maintain freshness.
What can I substitute for bacon?
If you’d like to omit or replace bacon, try using smoked tofu, tempeh bacon, or even roasted chickpeas for a plant-based alternative.
Is this dish suitable for a keto diet?
Yes, this dish is keto-friendly if you adjust portion sizes and monitor carb intake from the honey in the marinade and dressing. Opt for sugar-free alternatives if needed.
Summary
Honey Mustard Chicken, Avocado + Bacon Salad combines tender, flavorful chicken with a refreshing, nutrient-packed salad for a satisfying meal that’s both comforting and elegant.
With simple preparation steps and customizable options, it’s perfect for weeknight dinners or entertaining guests.
