Avocado Bacon Chicken Salad with Jalapeño Honey Mustard
Serves 6
25 mins prep
20 mins cook
45 mins total
A deliciously filling salad made in under an hour and perfect for Easter and the summer months ahead!
Jalapeño Honey Mustard
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1. Preheat oven to 425° F.
2. 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.
3. Add the lettuce, tomatoes, and pickles to a large salad bowl.
4. 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.
5. 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!
