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Quick & Creamy No-Mayo Honey Mustard Chicken Salad with Avocado and Bacon

A close-up of creamy honey mustard chicken salad mixed with avocado, red onion, celery, and topped with crispy bacon.

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Make this flavorful honey mustard chicken salad using avocado for creaminess instead of mayonnaise. It is a high protein lunch idea perfect for meal prep and ready in under 15 minutes.

Ingredients

Scale
  • 2 cups cooked, shredded chicken breast
  • 1 ripe avocado, mashed
  • 1/4 cup Dijon mustard
  • 3 tablespoons honey
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup chopped celery
  • 1/4 cup chopped red onion
  • 4 slices cooked bacon, crumbled
  • 1/4 cup chopped fresh parsley

Instructions

  1. Place the cooked, shredded chicken in a medium mixing bowl.
  2. In a separate small bowl, whisk together the mashed avocado, Dijon mustard, honey, apple cider vinegar, onion powder, garlic powder, salt, and pepper until the dressing is smooth and creamy.
  3. Pour the honey mustard dressing over the chicken. Mix well to coat all the chicken evenly.
  4. Fold in the chopped celery, red onion, crumbled bacon, and fresh parsley. Mix gently until combined.
  5. Taste the salad and adjust seasoning if needed.
  6. Serve immediately, or cover and chill for at least 30 minutes to allow the flavors to meld. This salad is great for sandwich and wrap fillings.

Notes

  • For a gluten free chicken salad, confirm all ingredients, especially the mustard, are certified gluten free.
  • To make this dairy free salad option, ensure your bacon does not contain any dairy additives.
  • If you do not have cooked chicken, you can quickly poach or grill chicken breasts and shred them while they cool slightly.
  • This recipe makes an excellent base for a Cobb salad variation; serve over crisp romaine lettuce.

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