Best 4 Chicken Avocado Bacon Salad Recipes

Indulge in a culinary delight with our tantalizing Chicken Avocado Bacon Salad, a symphony of flavors that will tantalize your taste buds. This vibrant salad boasts a delectable combination of juicy grilled chicken, creamy avocado, crispy bacon, and a medley of fresh, crisp vegetables. Tossed in a tangy homemade dressing, this salad is a perfect balance of sweet, savory, and tangy flavors.

In addition to the main recipe, we offer a collection of variations to cater to diverse dietary preferences and culinary adventures. For those who prefer a vegetarian option, our Tofu Avocado Bacon Salad provides a protein-packed alternative without compromising on taste. Craving a low-carb option? Our Keto Chicken Avocado Salad is a perfect choice, featuring a refreshing blend of avocado, bacon, and a zesty dressing. For a lighter and refreshing take, our Summer Chicken Avocado Salad incorporates a medley of seasonal vegetables and a citrusy dressing.

Each recipe is meticulously crafted with detailed instructions and helpful tips to ensure culinary success. Whether you're a seasoned cook or just starting your culinary journey, we guide you through the process, providing you with the confidence to create a restaurant-quality salad in the comfort of your own home. So, gather your ingredients, prepare your taste buds, and embark on a culinary journey that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

BACON-WRAPPED GRILLED CHICKEN SALAD WITH AVOCADO AND LIME

Bacon-Wrapped Grilled Chicken Salad With Avocado and Lime image

Wrap your chicken with bacon, grill it and drizzle it with this nearly green goddess, almost-guacamole dressing and you might even convert burger eaters into salad fiends. Covering the butterflied breasts in bacon helps baste the lean chicken and accelerates char as fat melts onto the coals. Flare-ups are inevitable, but don't be alarmed: They will ensure rich color on the bacon while protecting the breast from overcooking. When assembling the salad, avoid weighing down the leaves with hot and heavy toppings: Dollop plenty of the dressing on the plate first, and layer most of the chicken and fudgy eggs below the lightly dressed leaves. There should be a little leftover dressing to satisfy the people that will want to dip each bite of chicken into the herby, lime-laced avocado.

Provided by Clare de Boer

Categories dinner, lunch, poultry, salads and dressings, vegetables, main course

Time 1h15m

Yield 6 servings

Number Of Ingredients 17

Ingredients

4 boneless, skinless chicken breasts (about 10 ounces each)
1 1/2 teaspoons flaky sea salt
1/8 teaspoon black pepper
16 slices bacon
1/2 cup any and all soft herbs, such as tarragon, dill, parsley or cilantro, plus more for garnish
2 teaspoons sea salt
1 garlic clove
1/4 cup fresh lime juice (from 2 limes)
3 ripe avocados
1/4 cup extra-virgin olive oil
1/8 teaspoon black pepper
2 jalapeños, thinly sliced into rounds
2 1/2 pounds any mixture of crunchy salad leaves: endive, watercress, radicchio, romaine or Little Gems (about 4 quarts)
Olive oil, as needed
Kosher salt
4 fudgy soft-boiled eggs, peeled and halved
Lime wedges, for serving

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.

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).

CHICKEN AVOCADO BACON SALAD

Chicken Avocado Bacon Salad image

This savory salad is a complete, filling meal that you can prep the night before and pull together quickly.

Provided by Aunt Sue's® Raw Honey

Categories Salad

Time 8h25m

Yield 2

Number Of Ingredients 11

Ingredients

¼ cup Aunt Sue's® Raw & Unfiltered Honey
3 tablespoons whole-grain mustard
3 tablespoons olive oil
Salt and pepper, to taste
2 skinless, boneless chicken thighs
¼ cup diced bacon
6 cups romaine lettuce leaves, torn
1 cup halved cherry tomatoes
1 large avocado, sliced
¼ cup corn kernels
¼ cup red onion, julienned

Steps:

Whisk together marinade ingredients to combine. Reserving a few tablespoons to use as dressing, pour marinade into a zip top bag with the chicken thighs. Refrigerate over night.
Fry bacon until crispy. Remove from pan, chop, and reserve.
Over medium high heat, cook chicken in rendered bacon fat till golden brown and crispy on both sides. Remove from pan, and allow to rest for five minutes. Slice, and reserve.
In a large bowl, add romaine lettuce, then the rest of the ingredients (including bacon and chicken) on top. Top with reserved dressing and serve.

Nutrition Facts : Calories 811.1 calories, Carbohydrate 63 g, Cholesterol 86.2 mg, Fat 52.6 g, Fiber 12.7 g, Protein 29.6 g, SaturatedFat 9 g, Sodium 605.2 mg, Sugar 37.4 g

Tips:

- For the best flavor, use ripe avocados that are slightly soft to the touch. - If you don't have a grill, you can cook the chicken in a skillet over medium heat. - To make the salad ahead of time, cook the chicken and bacon and store them in the refrigerator for up to 3 days. Assemble the salad just before serving. - For a healthier version of the salad, use Greek yogurt instead of mayonnaise. - To add a bit of crunch, top the salad with some chopped walnuts or almonds.

Conclusion:

This chicken avocado bacon salad is a delicious and easy-to-make salad that's perfect for a quick lunch or dinner. It's packed with protein, healthy fats, and fiber, and it's sure to satisfy your cravings. So next time you're looking for a healthy and satisfying salad, give this recipe a try!