Delicious and healthy low-calorie salad with homemade mustard vinaigrette dressing, featuring chicken, avocado, bacon, and tomato.

I love a good salad. And by good, I mean one that is super satisfying. So, in order to pass my good test, it needs to be tasty as well as filling. There’s nothing worse than eating a salad only to be completely dissatisfied and hungry again in an hour. That won’t happen with this salad.

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If you are a fan of this salad, give my quick and easy Chicken Bacon Ranch Wrap a try, I think you’ll enjoy it.

Chicken Avocado Salad

Vinaigrette Ingredients:

2 tbsp. honey (preferably local)
1 tbsp. yellow mustard
1 tbsp. Dijon mustard
3 tbsp. olive oil
2 tbsp. Balsamic vinegar
Salt & black pepper, to taste

Salad Ingredients:

1½ lbs. chicken breasts, cut into strips
8 thick-cut slices bacon, diced
4 cups mixed salad greens 
2 large avocados, pitted and sliced
2 cups grape tomatoes, diced
2 tbsp. fresh lime juice
Salt & black pepper, to taste

Ingredient Variations:

Chicken – I like using skinless, boneless chicken breasts for this salad.  When I am in a pinch for time or have one on hand, a rotisserie chicken works well, also.

Lettuce – Your favorite type of lettuce will work perfectly. Baby spinach, arugula, or you can easily make this a chopped salad with iceberg or romaine hearts. Make sure to chop it using a nylon lettuce knife to keep the lettuce from wilting and turning brown too quickly.

Veggies – Add in more veggies as you see fit. Corn and red onion, for example, pair well with the avocado. 

In a small bowl, whisk together the honey, both mustards, olive oil, and Balsamic vinegar. I used white Balsamic vinegar, but you can use red if you prefer.

In a large skillet over medium heat, stir the bacon occasionally as you cook it.  I like my bacon crispy, which takes about 5-6 minutes.

Remove bacon from your frying pan with a slotted spatula and transfer to a bed of paper towels to drain. Blot off excess grease and set aside.

Drain all but about a tablespoon of grease out of the skillet. Carefully wipe any grease from the side of the pan with a damp, heavy cloth to prevent flare-ups. Return it to medium heat.

Add the chicken to the frying pan, and season, to taste, with the salt and pepper. Stirring occasionally, continue cooking until there is no pink, approximately 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 the avocado slices with the fresh lime juice to prevent browning and add to the salad bowl.

Drizzle with half of the vinaigrette dressing and gently toss to combine.

A refreshing way to serve this salad on a warm summer day is on a chilled plate with the remaining homemade dressing on the side.

This Chicken Avocado Salad with Bacon and Tomatoes is restaurant quality and makes a wonderful meal for lunch or dinner.

If you enjoy this Chicken Salad with Avocado and Bacon, give my other salad recipes a try:

Grilled Corn Salad with Avocado

Cucumber Tomato Salad

Strawberry Fennel Salad

Did you give this salad a try? Let me know in the comments below!