Honey Mustard Chicken Salad With Bacon & Avocado
This Honey Mustard Chicken Salad With Bacon & Avocado delivers 8g protein and 293 calories per serving — too low in protein to function as a primary meal. Quick-preps 4 servings on the stovetop, but works best as a light lunch or side when paired with another protein source. Reserve this for days when you're prioritizing calories over hitting protein targets.
Ingredients
- •Honey(80g)
- •Mustard, Whole Grain(45g)
- •Mustard, Dijon(30g)
Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.
- •Olive oil(30g)
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
- •Vinegar, Apple Cider(30g)
- •Garlic(5g)
- •1 pinch salt (to season)
- •Chicken Thigh, Boneless Skinless
Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.
- •Bacon(60g)
- •Lettuce, Romaine(960g)
- •Tomato, Cherry(240g)
- •Avocado
- •Corn, Sweet, Canned, Drained(60g)
- •Yellow Onion
Instructions
- 1Whisk together the honey, whole grain mustard, Dijon mustard, olive oil, apple cider vinegar, and minced fresh garlic in a bowl. Divide the mixture in half—one portion goes into a shallow dish for marinating, the other stays refrigerated untouched as your dressing.
- 2Place the chicken thighs in the shallow dish with the marinade, cover, and refrigerate for at least 2 hours (or up to overnight for deeper flavor).
- 3Heat a nonstick skillet over medium-high heat with 1 teaspoon of olive oil. Working in batches to avoid overcrowding, sear the chicken thighs 5–7 minutes per side until golden brown and the internal temperature reaches 165°F. Transfer to a plate and let rest for 5 minutes.
- 4Wipe the pan clean with a paper towel, add another teaspoon of olive oil, and cook the bacon over medium-high heat for 6–8 minutes, stirring occasionally, until crispy. Transfer to a paper towel-lined plate.
- 5Slice the rested chicken thighs into strips.
- 6Whisk 2 tablespoons of water into the reserved refrigerated dressing to thin it slightly.
- 7Divide the romaine lettuce evenly among 4 airtight containers. Top each with the sliced chicken, cherry tomatoes, avocado slices, canned corn, and onion strips.
- 8Drizzle the dressing over each salad, crumble the crispy bacon on top, and seal the containers. Refrigerate until ready to eat (up to 3 days).
Nutrition — Per Serving
293
calories
8g
protein
15g
fat
- Carbohydrates
- 38g
- Saturated fat
- 3.1g
- Sodium
- 257 mg
- Dietary fiber
- 6.6g
4 servings per batch · ~385g each
Macro data sourced from USDA FoodData Central
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How much protein does Honey Mustard Chicken Salad With Bacon & Avocado have per serving?
Each serving contains 8g of protein and 293 calories with 15g fat and 38g carbs. This is a lighter option that works better as a side or appetizer rather than a standalone protein source for a meal.
How long does Honey Mustard Chicken Salad With Bacon & Avocado take to prep?
It's marked as quick prep and yields 4 servings, making it ideal for fast lunch assembly during busy weekdays. You can have this plated and ready to eat in under 15 minutes total.
Is Honey Mustard Chicken Salad With Bacon & Avocado good for fat loss?
At 293 calories per serving with minimal protein at 8g, this recipe is better used as a light lunch side or starter rather than a fat loss main dish. You'd want to pair it with additional lean protein to hit macro targets for a fat loss phase.
