Chicken Bacon Avocado Salad with Maple Dijon Dressing
Chicken bacon avocado salad with maple dijon dressing is loaded with delicious ingredients including marinated baked chicken, crispy bacon, lettuce, tomatoes, corn, and avocado. It’s topped with a homemade maple dijon salad dressing.
Prepare the Dressing/Marinade: Add olive oil, apple cider vinegar, dijon mustard, whole grain mustard, maple syrup (or honey), minced garlic, salt and pepper to a bowl. Mix together.
Add the raw chicken breasts to a bag. Pour in half of the dressing to marinate the chicken and reserve the rest for later. Seal the bag tightly and shake liquid around chicken so that it's evenly coated. Place in the fridge for minimum 2 hours, but preferably overnight.
Bake the chicken breasts at 400°F for 35-40 minutes, or until cooked through and internal temperature reaches 165°F.
Once cooled, slice the chicken breasts into thin strips.
Cook the bacon in a frying pan on the stove. Once cooked, remove excess grease with paper towel. Slice into bite size pieces using kitchen scissors.
Prep salad ingredients: Wash and chop the lettuce into bite size pieces, slice cherry tomatoes in half, slice the avocado, drain the canned corn.
Assemble the salad by adding all ingredients to a large bowl. Drizzle the leftover salad dressing overtop. Toss together, serve and enjoy!
Recipe Notes:
Chicken Breast Cooking Tips: The chicken will be cooked if the inside is no longer pink, juices run clear, and the internal temperature reads 165°F when using a meat thermometer. (Note: if you have a large chicken breast it will take longer, this is why I like to use the meat thermometer). No need to flip or cover the chicken when baking.