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Natural Awakenings Twin Cities

Chicken Avocado Salad with Homemade Vinaigrette

Prep time: 15 minutes
Cook time: 10-13 minutes
Serves 4-6

Vinaigrette Ingredients:
2 T. honey, preferably local
1 T. whole grain mustard
1 T. Dijon mustard
3 T. extra virgin olive oil
2 T. white balsamic vinegar
1 T. shallots, finely minced
Sea salt and black pepper, to taste

Salad Ingredients:
8 thick-cut slices bacon, diced
1½ lbs. boneless, skinless chicken breasts, cut into strips
Sea salt and black pepper, to taste
4 c. mixed salad greens (lettuce of choice)
2 c. grape or cherry tomatoes, diced
2 large avocados, pitted and sliced
2 T. fresh lime juice


Combine honey, both mustards, olive oil, balsamic vinegar, and shallots in a small, non-reactive bowl. Season with salt and black pepper, to taste, and whisk to combine. Taste and adjust seasonings, as desired. Cover and set aside until ready to use.

Cook bacon, stirring occasionally, in a large skillet over medium heat 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. Blot off excess grease and set it aside.

Drain all but approximately one tablespoon bacon grease from the skillet and return to medium heat. (Carefully wipe any grease off the side of the pan with a heavy, damp cloth before returning to heat to prevent flare-ups).

Add chicken to skillet and season with salt and black pepper, to taste. Cook, stirring occasionally until chicken is cooked through and no longer pink, approximately 6-7 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 avocado slices with fresh lime juice to prevent browning and add to the salad bowl. Drizzle with half the salad dressing and gently toss to combine. Serve immediately on chilled individual salad plates with remaining dressing on the side. Enjoy!

Read the full July 2021 Magazine