Chicken Avocado Salad with Homemade Vinaigrette
This Chicken Avocado Salad with Homemade Vinaigrette is a delightful Summer Salad that will really impress your guests.
Chicken Avocado Salad with Homemade Vinaigrette
Adjust Serving Size
PLEASE NOTE: You can now adjust the number of servings on the recipe below. or on the Print Menu option.
people
Calories per Serving 781
Ingredients
Vinaigrette Ingredients:
- 2 Tbs. honey preferably local
- 1 Tbs. whole grain mustard
- 1 Tbs. Dijon mustard
- 3 Tbs. extra virgin olive oil
- 2 Tbs balsamic vinegar light
- 1 Tbs. shallots finely chopped
- Sea salt and black pepper to taste
- Salad Ingredients:
- 8 slice bacon thick-cut, diced
- 660 g. boneless chicken breasts skinless, cut into strips
- Sea salt and black pepper to taste
- 1 handful mixed salad greens lettuce of choice
- 300 g cherry tomatoes halved
- 2 large avocados pitted and sliced
- 2 Tbs. fresh lime juice
DISCLAIMER
I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.
Instructions
- Combine honey, both mustards, olive oil, balsamic vinegar, and shallots in a small, non-metalic 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 fat and set aside.
- Drain all but approximately one tablespoon bacon fat 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 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!
Have you tried this recipe?Please leave a comment below, or If you have any other questions or problems Leave me a message HERE
Category: Main Courses, Meat, Recipes, Soups, Salads, Side Dishes & Sauces
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