Honey Avocado Chicken Salad Recipes

HONEY-LIME CHICKEN AND AVOCADO SALAD RECIPE BY TASTY

Honey-Lime Chicken And Avocado Salad Recipe by Tasty image

Here's what you need: boneless chicken thighs, romaine lettuce, cherry tomato, red onion, avocados, olive oil, salt, garlic, jalapeño pepper, chili powder, honey, lime juice, olive oil, honey, salt, pepper, lime juice

Provided by Robert Broadfoot

Categories Lunch

Yield 2 servings

Number Of Ingredients 17

Ingredients

4 boneless chicken thighs
1 head romaine lettuce, chopped
½ cup cherry tomato, halved
½ red onion, thinly sliced
2 avocados, chopped
1 tablespoon olive oil
1 teaspoon salt
2 cloves garlic, minced
1 jalapeño pepper, minced
½ teaspoon chili powder
1 tablespoon honey
4 tablespoons lime juice
4 tablespoons olive oil
2 tablespoons honey
1 teaspoon salt
½ teaspoon pepper
4 tablespoons lime juice

Steps:

In a medium bowl, combine all the ingredients for the chicken marinade.
Toss in the chicken thighs and marinate for at least one hour.
In a cast-iron skillet, cook chicken on high heat until there is a nice sear on the surface of the chicken, and the inside is no longer pink. Roughly four minutes each side. Set chicken aside.
Place chopped lettuce, tomatoes, red onion, and avocados in a large salad bowl.
Slice cooked chicken thighs and add to the salad bowl.
In a small bowl, combine all the ingredients for the dressing. Mix well.
Toss the salad with the dressing and serve immediately.
Enjoy!

Nutrition Facts : Calories 966 calories, Carbohydrate 62 grams, Fat 67 grams, Fiber 15 grams, Protein 39 grams, Sugar 39 grams

HONEY MUSTARD CHICKEN, BACON, AND AVOCADO SALAD RECIPE BY TASTY

Honey Mustard Chicken, Bacon, And Avocado Salad Recipe by Tasty image

Here's what you need: olive oil, honey, stone ground mustard, dijon mustard, lemon, minced garlic, salt, pepper, chicken thighs, romaine lettuce, cherry tomato, red onion, avocado, hard-boiled egg, cooked bacon

Provided by Ochi Scobie

Categories Lunch

Yield 4 servings

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
⅓ cup honey
3 tablespoons stone ground mustard
2 tablespoons dijon mustard
½ lemon
1 teaspoon minced garlic
½ teaspoon salt
½ teaspoon pepper
4 chicken thighs, skinless and boneless
1 head romaine lettuce, chopped
1 cup cherry tomato, halved
¼ red onion, thinly sliced
1 avocado, sliced
1 hard-boiled egg, sliced
¼ cup cooked bacon, diced

Steps:

In a small bowl, add the olive oil, honey, stone ground mustard, Dijon mustard, lemon, garlic, salt, and pepper. Whisk until smooth.
Remove ½ of the marinade and refrigerate to use as a dressing.
Add chicken thighs to remaining marinade and let it marinate for two hours.
Add a teaspoon of olive oil to a nonstick pan. Sear chicken on each side until golden, crispy, and cooked through. Set aside and allow to rest.
Put lettuce in a large bowl, add tomatoes, red onions, avocado slices, and hard-boiled egg.
Slice chicken into strips and place in the salad.
Add the remaining marinade to the salad and toss.
Sprinkle bacon on top.
Enjoy!

Nutrition Facts : Calories 548 calories, Carbohydrate 40 grams, Fat 26 grams, Fiber 5 grams, Protein 41 grams, Sugar 32 grams

HONEY MUSTARD CHICKEN, AVOCADO + BACON SALAD

HONEY MUSTARD CHICKEN, AVOCADO + BACON SALAD image

Make and share this HONEY MUSTARD CHICKEN, AVOCADO + BACON SALAD recipe from Food.com.

Provided by Lelandra

Categories Chicken

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1/3 cup honey
3 tablespoons whole grain mustard
2 tablespoons smooth and mild Dijon mustard
2 tablespoons olive oil
1 teaspoon minced garlic
salt (to season)
4 skinless and boneless chicken thighs or 4 chicken breasts
1/4 cup diced bacon, trimmed of rind and fat
4 cups romaine lettuce leaves, washed
1 cup sliced cherry tomatoes (or grape tomatoes)
1 large avocado, pitted and sliced
1/4 cup corn kernel
1/4 of a red onion, sliced

Steps:

Whisk marinade / dressing ingredients together to combine. Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Refrigerate the reserved untouched marinade to use as a dressing.
Heat a nonstick pan (or grill pan or skillet) over medium heat with about a teaspoon of oil and sear / grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.
Wipe pan over with paper towel; drizzle with another teaspoon of oil and fry the bacon until crispy.
Slice chicken into strips and prepare salad with leaves, tomatoes, avocado slices, corn, onion strips and chicken.
Whisk 2 tablespoons of water into the remaining untouched marinade / dressing and drizzle over the salad. Sprinkle the bacon over the top and season with a little extra salt and cracked pepper (optional).

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In a medium bowl, whisk together the honey, mustard seeds, Dijon mustard, olive oil, salt, and garlic. Whisk together to combine and divide the marinade in half into separate bowls.
In a large Ziploc bag, place the chicken breasts and 1/2 of the marinade mixture. Seal the bag, and shake around to coat the chicken completely.
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