Honey Mustard Chicken, Avocado + Bacon Salad

The Concept

The ultimate crowd-pleaser. Sweet, tangy honey mustard glazed chicken sits on a bed of greens with creamy avocado, smoky crispy bacon, and a double-hit of honey mustard as both marinade and dressing.

Ingredients

For the Honey Mustard Chicken:

• 2 large chicken breasts or 4 thighs (boneless, skinless)
• 3 tbsp Dijon mustard
• 2 tbsp whole grain mustard
• 3 tbsp honey
• 1 tbsp apple cider vinegar
• 2 tbsp olive oil
• 2 garlic cloves, minced
• Salt and black pepper

For the Salad:

• 5 cups romaine lettuce, chopped
• 6 strips bacon
• 2 ripe avocados, sliced
• 1 cup cherry tomatoes, halved
• ½ red onion, thinly sliced
• ½ cup shredded sharp cheddar
• 2 hard-boiled eggs, quartered (optional but excellent)
• Fresh chives, finely sliced

For the Honey Mustard Dressing:

• 3 tbsp Dijon mustard
• 2 tbsp honey
• 2 tbsp mayonnaise
• 1 tbsp apple cider vinegar
• 1 tbsp olive oil
• Pinch of cayenne
• Salt and pepper

Method

Step 1 — Marinate and Cook Chicken: Whisk Dijon, whole grain mustard, honey, vinegar, olive oil, and garlic together. Season the chicken and coat completely. Marinate 30 minutes minimum. Pan-sear over medium-high heat for 6–7 minutes per side until cooked through and beautifully caramelized on the outside. The honey will create a gorgeous sticky glaze. Rest and slice.

Step 2 — Crisp the Bacon: Lay bacon strips in a cold pan, then bring to medium heat. Cook until deeply crispy, about 8–10 minutes, flipping once. Drain on paper towels and crumble or break into shards.

Step 3 — Make the Dressing: Whisk all dressing ingredients together until smooth and creamy. If too thick, add 1–2 tsp warm water to loosen. Taste for balance — it should be tangy, sweet, and slightly sharp.

Step 4 — Build the Salad: Spread romaine on a large platter. Arrange avocado slices, cherry tomatoes, and red onion across the base. Lay the sliced chicken in the center. Scatter bacon shards, cheddar, and egg quarters over the top. Finish with fresh chives and a generous drizzle of dressing.

Chef's Note: Use chicken thighs over breasts here — the fat content means the honey glaze caramelizes more deeply and the meat stays far more juicy.