Honey Mustard Salad Dressing (with crispy chicken salad)
This favorite Honey Mustard Dressing tops a chicken and veggie salad loaded with crispy bacon and creamy avocado—so good!
Servings: 4 servings
Cost: $6.82
Equipment
- Large pan or griddle
Ingredients
Salad
- 5 cups romaine lettuce chopped
- 1 cup halved or quartered cherry tomatoes
- 1/2 cup thinly sliced red onion 1/4 of a large onion
- 1 large avocado thinly sliced or chopped
- 6 slices center cut bacon cooked and chopped
- 2 cups cooked and chopped chicken or thinly sliced, see note 1
Dressing
Instructions
- Start by adding all the dressing ingredients into a small bowl. Add honey to personal preference (I like 2 tablespoons). Season to taste with salt and pepper (I add 1/4 teaspoon each). Whisk together with a fork or small whisk until smooth. Taste and adjust to personal preference. Transfer dressing to a jar with a lid and refrigerate to allow flavors to meld and chill before adding to the salad.
- Chicken: See note 1.
- Heat a large pan or griddle over medium-high heat. Add bacon and cook until crispy, about 6–8 minutes, flipping once halfway through. Transfer bacon to a paper-towel-lined plate and let cool slightly. Chop coarsely for the salad.
- Chop the lettuce and add to a large bowl or platter. Top lettuce with cooked chicken, chopped bacon, halved cherry tomatoes, thinly sliced red onion, and a thinly sliced or chopped avocado. Drizzle on dressing to personal preference. (You may not use all the dressing; use any leftover dressing on other salads or with veggies. Dressing stays good for up to 7 days in an airtight container in the fridge). Enjoy salad immediately; salad does not sit well with dressing and avocado.
Video
Notes
Note 1: There are lots of options for how you can add chicken to this salad. Pick one of the following and make sure to chop or thinly slice before adding to the salad. If using chicken breasts, you’ll want about 3/4 pound of chicken (1 large breast).
- Quickest option—rotisserie chicken: Purchase a fresh and hot rotisserie chicken and chop it up for this salad. Or for an even quicker prep, a lot of grocery stores have rotisserie chicken that has already been pulled from the bones and shredded.
- Leftover chicken: If you’re making chicken during the week, make some extra and save it for this salad. I recommend making a double batch of this Grilled Chicken Marinade; it’s my favorite!
- Store-bought crispy chicken: While I’m no expert on crispy chicken tenders (I don’t buy them all that often), Taste of Home magazine shares the best chicken to use for this recipe. If you use frozen crispy chicken, I recommend baking the chicken for this salad, not microwaving it. Allow the chicken to slightly cool to a warm temperature, then thinly slice and add to the salad.
- Fresh grilled chicken: If grilling chicken for this salad, I recommend drizzling olive oil and adding a generous amount of salt, pepper, and lemon pepper seasoning. Grill until cooked through, about 4–6 minutes per side (or until chicken juices run clear and internal temperatures register 165°F).
- Fresh sautéed chicken: Halve thick chicken breasts and drizzle both sides with olive oil. Sprinkle with a generous amount of salt, pepper, and lemon pepper seasoning. Cook in a hot skillet for about 4–6 minutes per side (or until chicken juices run clear and internal temperatures register 165°F).
Nutrition
Serving: 6servings | Calories: 372kcal | Carbohydrates: 7.7g | Protein: 24.1g | Fat: 27.2g | Cholesterol: 86.2mg | Sodium: 287.4mg | Fiber: 2.7g | Sugar: 4.5g