On these hot summer days, I love a flavorful salad, especially when I can use up the leftover chicken in the fridge! While this simple chicken avocado salad recipe has directions to cook the chicken it is easy to adapt to what you have available. This light vinaigrette pairs perfectly for a flavor-packed salad with minimal ingredients.

Simple Chicken Avocado Salad with Homemade Vinaigrette Recipe

Homemade 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

Chicken Avocado 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

You’ll find these kitchen tools useful (I've included affiliate links to the products I use at home):

• prep bowls – I use these for everything from prepping veggies, measuring ingredients, mixing dressings, and even a garbage bowl

Simple Chicken Avocado Salad with Vinaigrette Directions:

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!

This salad is great to prep ahead and throws together when you're ready to eat. Saving time and eating healthy doesn't have to be difficult and this recipe won't disappoint. I hope you enjoy this chicken avocado salad as much as I do!

Simple Chicken Avocado Salad with Homemade Vinaigrette

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Servings 6 people

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

 

• 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!