halfbakedharvest4.9
Avocado Bacon Chicken Salad with Jalapeño Honey Mustard
A deliciously filling salad made in under an hour and perfect for Easter and the summer months ahead!
👥 6 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 25 min🔥 Cook: 20 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●bowl
- ●blender
- ●whisk
- ●oven
📝 Preparation Steps
1
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!
garlic powder1 teaspoononion powder1 teaspoonchili flakes, salt, and black pepperavocado, chopped1
Nutrition Facts
calories
524 kcal
serving Size
1 serving
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