Honey Mustard Chicken Salad with Bacon will have you saying “Holy Yum”.
Perfectly seared or grilled chicken breasts with a honey mustard dressing, bacon, avocado, red onion, and fresh tomato.
The greatest part? You can switch up the salad components however you like to make this salad your own.Jump to Recipe
What makes Honey Mustard Chicken Salad so good?
Chicken. Honey Mustard. It’s a combo that is frequently paired together for a reason.
In fact, there’s probably 10,000 people eating it right now as we speak. (I made that statistic up, but hey, it’s probably true). Especially when you think of all the people who are eating at Chick Fil A right now.
Back to the question.
This salad has an incredibly tasty Honey Mustard Dressing that utilizes two different kinds of mustards. Smooth Dijon Mustard and Whole Grain Mustard (you know, the kind that has all the gorgeous seeds in it).
I love whole grain mustard and it seems there’s hardly any chances to use it. If you’ve never tried cooking with it, this recipe is a great start.
And there’s bacon.
Okay, I know. The bacon reasoning is getting old. But it’s still delicious nonetheless.
Do I have to marinate the chicken?
I’ve been there. You forgot to marinate your chicken and you only have an hour to get dinner on the table.
In this recipe, marinating doesn’t really make that much of a difference. This is because you would be marinating the chicken in the same dressing as you top your salad – either way, you’re eating the dressing. Marinating does make the chicken look pretty and brown up nicely, but it doesn’t add any new flavors. So feel free to skip it and grill or sear away!
What Can I Add to Honey Mustard Chicken Salad?
You can add many different fruits or vegetables into this versatile salad, depending on what you’re craving.
Don’t like tomato’s?
Try switching them out for any of the following: strawberries, chopped apples, or halved grapes.
Want more veggies?
Try adding; cucumber, chopped raw broccoli, or red pepper.
Here are some other things you could try adding: slivered almonds, hard boiled egg, or switching out grilled chicken for shrimp.
- Make and store the Honey Mustard Dressing in a glass jar. Keep refrigerated. Tip: Sometimes olive oil will harden in the fridge after a few days. Simply leave the dressing out at room temp for 30-45 minutes before eating to let it warm up to room temp.
- If you choose to sear your chicken inside (not grilling), then finish cooking in the oven at 350 F until cooked through all the way. I like to use a grill pan or cast iron skillet.
- Cook bacon the day before or morning before to make assembling the salads easy. Tip: Be sure to drain the bacon before refrigerating so excess grease does not harden onto it.
- For meal prep; assemble salads in containers but leave out the avocado. Fill small sauce containers with your dressing. Bring the avocado with you in your pack and slice fresh across the salad, or leave out.
- Don’t skimp on the Whole Grain Mustard. Your dressing will not nearly be as pretty.
Want more Healthy Lunch Recipes?
Then try out these:
Honey Mustard Chicken Salad with Bacon
- 2-3 heads of romaine lettuce - washed and shredded
- 4 roma tomatoes - quartered or diced, (or cherry tomatoes)
- 3 avocados
- 1 red onion - sliced thinly
- 12 oz. pack of bacon - cut into bite-sized pieces
- 4 chicken breasts - cut in half lengthwise (to make 8 chicken breast halves)
- 1 tbsp. butter
To make the Honey Mustard Dressing:
- 2/3 cup honey
- 4 tbsp. olive oil
- 6 tbsp. whole grain mustard
- 4 tbsp. Dijon mustard - smooth, mild
- 1 tbsp. apple cider vinegar
- 2 tsps. minced garlic
- salt & pepper to taste
- Add all Honey Mustard Dressing ingredients to a bowl and whisk until combined, then pour into a glass jar to store. Tip: shaking in a glass jar to combine doesn't work best because the honey will sit on the bottom.
- Preheat oven to 350 F. Bake the bacon (or fry it in the pan after step 4).
- Rinse, trim, and halve chicken breasts down the center lengthwise. You should have 8 chicken breast halves of even thicknesses. Optional: Marinate in 2 tbsp. of Honey Mustard Dressing, or skip and continue to next step.
- Heat 1 tbsp. of butter over medium heat in a nonstick pan (I use a grill pan or cast iron skillet). Sear chicken on both sides until browned, then finish cooking in an oven heated to 350 F. Do not overcrowd the pan.
- Meanwhile, wash and chop salad veggies.
- Once chicken and bacon are cooked; drain bacon & use a pair of clean kitchen scissors to cut it into strips. Slice chicken and assemble salads; shredded romaine lettuce, quartered or diced tomatoes, sliced avocado, sliced red onion, chopped bacon, and sliced chicken. Drizzle Honey Mustard Dressing overtop and serve.