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Honey Mustard Salad Dressing (with crispy chicken salad)
Our favorite Honey Mustard Salad Dressing coats a delicious chicken and veggie salad with crisp bacon and a creamy avocado.
Servings 4 -6 servings
Calories 372kcal
Cost $6.82
Ingredients
Salad
- 5 cups (190g) romaine lettuce, chopped
- 1 cup (163) halved or quartered cherry tomatoes,
- 1/2 cup 1/4th of 1 large (45g) thinly sliced red onion
- 1 large avocado, thinly sliced or chopped
- 6 slices center cut bacon, cooked and chopped
- 2 cups cooked and chopped or thinly sliced chicken (See Note 1)
Dressing
- 1/2 cup (102g) regular, full-fat mayonnaise
- 3 tablespoons yellow mustard (not Dijon)
- 1-3 tablespoons honey
- 1 tablespoon red wine vinegar
- salt and pepper
Instructions
- DRESSING: Start by adding all the dressing ingredients into a small bowl. Add honey to personal preference (we 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 mason jar and place in the fridge to allow flavors to meld and dressing to chill before adding to the salad.
- CHICKEN: See Note 1.
- BACON: Heat a large skillet 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 slightly cool. Chop coarsely for the salad.
- ASSEMBLE: 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 different 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 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 time, a lot of grocery stores have rotisserie chicken meat that has already been pulled from the bones and shredded.
- Leftover chicken: If you're already making chicken during the week, make some extra and save it for this salad. I'd recommend making a double batch of this grilled chicken marinade; it's our favorite!
- Store-bought crispy chicken: While I’m no expert at store-bought crispy chicken tenders (I don’t buy them all that often), Taste of Home shares the best chicken to use for this recipe. If you use frozen crispy chicken, I do recommend baking the chicken, not microwaving it for this salad. Allow the chicken to slightly cool to a warm temperature and then thinly slice and add to the salad.
- Fresh grilled chicken: If making chicken fresh 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 degrees 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 degrees 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