Avocado Bacon Chicken Salad with Jalapeño Honey Mustard
Avocado Bacon Chicken Salad with Jalapeño Honey Mustard. The chicken is seasoned with a mix of spices and roasted until lightly charred and delicious. Everything is tossed together with my creamy jalapeño honey mustard dressing, fresh cherry tomatoes, crispy bacon, and then lots of crumbled feta cheese. The spicy honey mustard is quite possibly one of my favorite dressings, it’s delicious!
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 pound boneless skinless chicken breasts or thighs cubed
- 2 teaspoons chipotle chili powder
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- chili flakes salt, and black pepper
- 6 cups shredded lettuce or mixed greens
- 1-2 cups cherry tomatoes halved
- 1/2 cup sliced dill pickles
- 1 cup crumbled feta cheese
- 6 strips cooked bacon chopped
- 1 cup mixed herbs: basil + cilantro
- 1 avocado chopped
- Jalapeño Honey Mustard
- 1/3 cup extra virgin olive oil
- 2 tablespoons lemon juice
- 2 tablespoons honey
- 2 tablespoons Dijon mustard
- 2 tablespoons tahini
- 2 tablespoons apple cider vinegar
- 1/2 cup pickled jalapeños use to your taste
Instructions
- Preheat oven to 425° F.
- On a baking sheet, toss the chicken, olive oil, chili powder, paprika, garlic powder, onion powder, and season to taste with chili flakes, salt, and pepper. Toss well to evenly coat. Roast for 15-20 minutes, until lightly charred.
- Add the lettuce, tomatoes, and pickles to a large salad bowl.
- To make the dressing. Combine all ingredients in a blender and blend/whisk until smooth. Add 1/4 to 1/2 cup water to thin the dressing. Taste and season with additional salt.
- Pour some of the dressing over the salad. Add the chicken, avocado, feta, herbs, and bacon. Top the salad with lots of extra dressing. Lightly toss. Serve and enjoy!
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