Chicken Avocado Bacon Salad Recipes

CHICKEN, BACON AND AVOCADO CHOPPED SALAD

Steps:

• Vigorously whisk all ingredients together in a mixing bowl (or shake together in a sealed jar) until completely emulsified.
• Combine all ingredients in a large mixing bowl. Drizzle evenly with the vinaigrette, and toss gently to combine.
• Serve immediately and enjoy!

CHICKEN BACON AVOCADO CHOPPED SALAD WITH LEMON VINAIGRETTE

Steps:

• Whisk dressing ingredients together in a small bowl, or place ingredients in a mason jar, seal and shake well.
• Season with salt and pepper to taste.
• Toss salad ingredients together in a large bowl. Pieces should be as evenly sized as possible.
• Toss with half of the salad dressing. Add more dressing as desired.
• Enjoy immediately.

CHICKEN BACON AVOCADO SALAD

Steps:

• Slice or shred baked chicken.
• Place salad mix into a large salad bowl; add crumbled bacon, tomatoes, avocado slices, green onions, and chicken.
• Combine Salad Dressing ingredients in a jar; close with a lid and shake salad dressing well.
• Toss salad with Honey Mustard Dressing and serve.

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

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!

CHICKEN, BACON AND AVOCADO SALAD

Steps:

• Season chicken on both sides. Heat oil in frying pan and cook chicken over medium heat for 4-5 minutes on each side or until golden brown and cooked.
• Cook bacon in same pan for 4 minutes or until crisp and golden. Drain on paper towels.
• Gently toss tomato, lettuce, avocado and bacon together in bowl.
• Cut chicken on the diagonal side into thin slices, then add to salad.
• Pour balsamic vinegar over salad and toss again. Garnish with Parmesan and serve immediately.

BACON-WRAPPED GRILLED CHICKEN SALAD WITH AVOCADO AND LIME

Steps:

• Take the chicken breasts out of the fridge to come to room temperature. Soak wooden toothpicks or skewers in water while you ready your grill. Clean the grate thoroughly and build a hot fire. This chicken needs to be cooked over intense, direct heat.
• While the coals heat, butterfly the chicken breasts: On a chopping board, place one hand on top of the breast, and slice into its side, starting at the thick end and moving toward the thin point. Make sure not to cut all the way through. Then, open up the breast, cover with plastic wrap and, using a rolling pin, roll the chicken to an even thickness of 1/2 inch; set aside.
• Prepare the dressing: Crush the herbs, salt and garlic in a pestle until you have a thick, bright-green paste (or finely chop them); stir in the lime juice. Scoop the avocados into the pestle and crush, then stir in the oil, pepper and half the jalapeños. Prepare the salad components so they're ready to be assembled when the chicken is cooked.
• When the coals are burning red and the grill hisses when you drop water on it, salt and pepper the chicken breasts on both sides. Lay 4 slices of bacon flat on each breast crosswise, then turn the chicken over and fold the bacon ends over like you're wrapping a parcel. Secure the ends of the bacon with toothpicks or skewers.
• Place the bacon-wrapped breasts on the grill, with the side without the toothpicks facing down. There will be some flare-ups as the bacon fat hits the coals; if it's burning, pull the parcels off the grill and give the coals a few minutes to cool. Otherwise, when the parcels have nice color on the first side, after about 3 or 4 minutes, flip them over. Cook on the second side until cooked through, about 2 to 4 minutes more; transfer to a cutting board to rest.
• Assemble the salad: Toss the leaves with about 1/3 of the avocado dressing and some additional olive oil to thin it. Use your hands to toss until coated and season to taste with salt.
• Pull the toothpicks or skewers out of the bacon-wrapped breasts and slice them into strips. Dollop 1/3 of the avocado dressing onto the serving platter, then arrange the leaves, chicken and eggs on top. Dollop with the remaining avocado dressing to taste. Finish with more herbs, remaining jalapeños, lime wedges and some extra olive oil for gloss.

CHICKEN, AVOCADO, AND BACON LETTUCE WRAP

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving grease in skillet.
• Add chicken to skillet and stir to coat with bacon drippings. Season with salt and pepper.
• Mash avocado in a bowl and season with lemon juice, garlic, salt, and pepper. Add tomato and onion to taste.
• Divide cooked bacon, chicken, and avocado spread between lettuce leaves and wrap up.

HONEY MUSTARD CHICKEN, AVOCADO + BACON SALAD

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).