Easy Chicken, Bacon and Avocado Salad with a tangy homemade honey mustard vinaigrette makes a delicious lunch or light summer dinner.

This simple keto friendly salad is a delicious healthy meal perfect for hot summer nights or busy weeknights.

salad on a plate with text overlay "chicken, bacon and avocado salad"

You could use leftover chicken to make these, but chicken cooked in bacon grease is all kinds of amazing. even if you just het the chicken for a minute or two in the bacon grease your taste buds will thank you.

However, do NOT use store bought salad dressing. Not just on this salad, but on any salad. Whisk together a few basic ingredients and you have so much more flavor with far less salt and preservatives. It takes 2 minutes... at most!

More Chicken Recipes from #OurFamilyTable

Am I the only one that can always use some new chicken recipe ideas? I didn't think so. Check out these fabulous creations:

Favorite Chicken Recipe

Blackened Chicken from Art of Natural Living
Chicken and Avocado Salad from That Recipe
Chicken Macaroni Salad from Leftovers Then Breakfast
Chicken Ramen Stir Fry from Hezzi-D's Books and Cooks
Chicken Tortillas from The Freshman Cook
Cream Cheese Chicken Enchiladas from The Spiffy Cookie
Creamy Chicken Noodle Casserole from Cheese Curd In Paradise
Creamy Chicken with sun Dried Tomatoes from Lemon Blossoms
Easy Slow Cooker Italian Chicken from Blogghetti
Garlic and Ginger Caramel Chicken Thighs from Karen's Kitchen Stories
Hot Chicken and Pancake Tacos from A Kitchen Hoor's Adventures
One Skillet Chicken and Broccoli Alfredo Pasta from Family Around the Table

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Chicken and Avocado Salad

dressing poured over salad with text overlay "chicken bacon and avocado salad"

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Ingredients

Vinaigrette Ingredients:

3 tablespoons extra virgin olive oil
2 tablespoons white balsamic vinegar
2 tablespoons honey
1 tablespoons whole grain mustard
1 tablespoons Dijon mustard
1 tablespoons shallots (finely minced)
Kosher salt and black pepper (to taste)

Salad Ingredients:

8 slices thick-cut bacon (diced)
1½ pounds boneless (skinless chicken breasts, cut into strips)
Kosher salt and black pepper (to taste)
6 cups mixed salad greens (lettuce of choice)
1 pint grape or cherry tomatoes (diced)
2 large avocados (pitted and sliced)
1 large lime

Instructions

Combine honey, both mustards, olive oil, balsamic vinegar, and shallots in a small bowl. Season with salt and black pepper to taste. Cover and set aside until ready to use.
In a large skillet, cook bacon over medium heat, stirring occasionally 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.
Drain all but approximately one tablespoon bacon grease from the skillet and return to medium heat.
Add chicken slices to skillet and season with salt and black pepper, to taste. Cook, stirring occasionally, until chicken is cooked through and no longer pink, approximately 5 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 with remaining dressing on the side.