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The Ultimate Juicy Honey Mustard Chicken Salad with Crispy Bacon and Creamy Avocado

Close-up of creamy honey mustard chicken salad mixed with bacon crumbles and fresh parsley.

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You make this satisfying Honey Mustard Chicken Salad without mayo, using creamy avocado for richness. It is packed with flavor, high in protein, and perfect for quick lunches or meal prep.

Ingredients

Scale
  • 2 cups cooked, shredded chicken breast
  • 4 slices bacon, cooked and crumbled
  • 1 ripe avocado, mashed
  • 1/4 cup plain Greek yogurt (optional, for extra creaminess)
  • 2 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup finely chopped celery
  • 2 tablespoons chopped fresh parsley
  • For serving: Lettuce cups, whole wheat bread, or crackers

Instructions

  1. If you have not already, cook and shred the chicken breasts. Cook the bacon until crisp, then crumble it; set aside.
  2. In a medium bowl, whisk together the Dijon mustard, honey, apple cider vinegar, onion powder, salt, and pepper to create the dressing base.
  3. Add the mashed avocado and Greek yogurt (if using) to the dressing mixture. Stir until the dressing is smooth and creamy. This replaces the mayonnaise.
  4. Add the shredded chicken, crumbled bacon, chopped celery, and fresh parsley to the bowl with the dressing.
  5. Gently fold all ingredients together until the chicken is evenly coated.
  6. Taste the salad and adjust salt or pepper as needed.
  7. Chill the salad for at least 15 minutes before serving to allow the flavors to blend.
  8. Serve your high protein salad in lettuce cups, on whole wheat bread for a sandwich, or with crackers.

Notes

  • For a low carb chicken salad option, skip the bread and serve this mixture over crisp romaine lettuce.
  • You can prepare the chicken and bacon up to two days ahead for fast assembly.
  • If you prefer a tangier salad, increase the apple cider vinegar by one teaspoon.

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