Bacon Avocado Chicken Salad with Lemon Vinaigrette Recipe

f you’re looking for a fresh, hearty, and protein-packed salad that doesn’t skimp on flavor, this Bacon Avocado Chicken Salad with Lemon Vinaigrette is the perfect option. Combining crispy bacon, creamy avocado, tender grilled chicken, and a zesty lemon vinaigrette, this dish hits all the right notes. Whether you’re prepping a quick lunch or serving a lighter dinner, this salad brings together ingredients that are as nutritious as they are delicious.

In this article, I’ll take you through the ingredients, the step-by-step instructions, and tips to make this vibrant salad. With a balance of textures and flavors, this recipe will quickly become a go-to in your kitchen!

1. Introduction to Bacon Avocado Chicken Salad

This Bacon Avocado Chicken Salad is not just a quick meal; it’s a medley of contrasting yet harmonious flavors and textures. The juicy chicken pairs perfectly with the crispy bacon, while the rich avocado brings creamy satisfaction. The lemon vinaigrette ties everything together, giving the salad a burst of freshness that cuts through the richness of the other ingredients. It’s the kind of meal that can be as light or filling as you want it to be.

2. Health Benefits of the Key Ingredients

Let’s take a closer look at the health benefits of the main ingredients in this salad:

• Chicken: A lean source of protein, chicken helps build muscle and keeps you fuller for longer. It’s a low-fat, high-protein choice that fits perfectly into a balanced diet.
• Avocado: Rich in healthy fats, particularly monounsaturated fats, avocado supports heart health and promotes healthy skin. It’s also packed with vitamins and minerals, including potassium.
• Bacon: While bacon often gets a bad rap for being high in fat, in moderation, it can add a wonderful salty crunch to your dishes. Opting for center-cut bacon reduces fat without compromising flavor.
• Lemon: High in vitamin C, lemons boost immunity and add brightness to dishes. The juice and zest used in the vinaigrette help balance the richness of the salad ingredients.

3. Why Lemon Vinaigrette is the Perfect Dressing

The lemon vinaigrette is light and tangy, offering the ideal balance for the hearty ingredients in this salad. Its acidity cuts through the richness of the bacon and avocado, while the olive oil helps carry the flavors and provides a smooth mouthfeel. This dressing not only complements the salad but enhances its nutritional profile by adding antioxidants and healthy fats from olive oil.

4. Ingredients for the Bacon Avocado Chicken Salad

Here’s everything you’ll need to whip up this delectable salad:

For the Salad:

• 2 boneless, skinless chicken breasts
• 4 slices of center-cut bacon
• 1 large ripe avocado, diced
• 4 cups mixed salad greens (e.g., arugula, spinach, and romaine)
• 1/2 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 1/4 cup feta cheese crumbles (optional)
• 1/4 cup chopped fresh cilantro (optional)

For the Lemon Vinaigrette:

• Juice of 1 large lemon (about 2 tablespoons)
• 1 teaspoon lemon zest
• 1/4 cup extra virgin olive oil
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup
• Salt and freshly ground black pepper to taste

5. How to Prepare Bacon Avocado Chicken Salad

Step 1: Cooking the Chicken

Start by seasoning the chicken breasts with salt, pepper, and any other seasonings of your choice (such as garlic powder or smoked paprika). You can grill, bake, or pan-fry the chicken until it’s fully cooked (about 165°F internally). Once cooked, let the chicken rest for 5 minutes before slicing it into thin strips or cubes.

Step 2: Preparing the Bacon

While the chicken is cooking, fry the bacon in a skillet over medium heat until crispy. Once done, transfer it to a paper towel-lined plate to drain excess grease. Once cool, crumble or chop the bacon into bite-sized pieces.

Step 3: Assembling the Salad

In a large salad bowl, toss the mixed greens with the cherry tomatoes, red onions, and feta cheese if you’re using it. Dice the avocado and gently fold it into the salad.

6. How to Make the Lemon Vinaigrette

Whisk together the lemon juice, lemon zest, Dijon mustard, honey, salt, and pepper in a small bowl. Slowly drizzle in the olive oil while continuing to whisk until the vinaigrette is well emulsified. Taste and adjust seasoning if necessary.

7. Step-by-Step Instructions

1. Cook the Chicken: Season and cook the chicken until done, then let it rest and slice.
2. Fry the Bacon: Cook the bacon until crispy and crumble it.
3. Prep the Salad: Toss the salad greens, tomatoes, red onions, and avocado in a bowl.
4. Make the Dressing: Whisk together the lemon vinaigrette ingredients.
5. Assemble: Add the chicken and bacon to the salad, then drizzle with the lemon vinaigrette and toss to coat.

8. Tips for Customizing Your Salad

• Add Grains: If you want to make the salad more filling, consider adding a base of quinoa, farro, or brown rice. This will bulk up the dish without compromising the lightness.
• Switch the Greens: Don’t have arugula or spinach? Any leafy greens like kale or butter lettuce work just as well.
• Add Extra Veggies: For more crunch and color, throw in some diced cucumber, bell peppers, or shredded carrots.
• Spicy Twist: If you like some heat, sprinkle crushed red pepper flakes into the lemon vinaigrette or add sliced jalapeños to the salad.

9. Storage and Meal Prep

If you’re preparing this salad for meal prep, store the salad components separately from the dressing and avocado to keep everything fresh. You can store the chicken, bacon, and veggies in an airtight container in the fridge for up to 3 days. Add the avocado and drizzle the dressing right before serving to prevent the avocado from browning and the salad from getting soggy.

10. Frequently Asked Questions (FAQs)

1. Can I use turkey bacon instead of pork bacon?

Yes! Turkey bacon is a great alternative if you’re looking for a lower-fat option. Just make sure to cook it until crispy for the best texture.

2. Can I make this salad dairy-free?

Absolutely. You can simply omit the feta cheese or substitute it with a dairy-free alternative.

3. What’s the best way to cook the chicken for this recipe?

Grilling, baking, or pan-frying the chicken all work well. Grilling adds a smoky flavor, while pan-frying gives a golden crust. Baking is a more hands-off option.

4. How do I keep the avocado from browning in the salad?

Tossing the diced avocado in a bit of lemon juice before adding it to the salad can help prevent it from browning.

5. Can I make the lemon vinaigrette in advance?

Yes! You can prepare the lemon vinaigrette up to a week in advance. Store it in an airtight container in the fridge, and give it a good shake before using.

11. Conclusion

This Bacon Avocado Chicken Salad with Lemon Vinaigrette is the perfect blend of flavors and textures. The crispy bacon, juicy chicken, creamy avocado, and tangy lemon dressing combine to create a salad that’s hearty, nutritious, and utterly delicious. Whether you’re looking for a quick lunch or a light dinner, this salad will leave you satisfied and energized.

Yield: 4

Bacon Avocado Chicken Salad with Lemon Vinaigrette Recipe

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If you’re looking for a fresh, hearty, and protein-packed salad that doesn’t skimp on flavor, this Bacon Avocado Chicken Salad with Lemon Vinaigrette is the perfect option. Combining crispy bacon, creamy avocado, tender grilled chicken, and a zesty lemon vinaigrette, this dish hits all the right notes. Whether you're prepping a quick lunch or serving a lighter dinner, this salad brings together ingredients that are as nutritious as they are delicious.

Prep Time 15 minutes

Cook Time 15 minutes

Ingredients

• For the Salad:
• 2 boneless, skinless chicken breasts
• 4 slices of bacon, cooked and crumbled
• 2 avocados, diced
• 4 cups mixed greens (spinach, arugula, or romaine)
• 1/2 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 1/4 cup feta or goat cheese (optional)
• 1 tablespoon olive oil
• Salt and pepper, to taste
• For the Lemon Vinaigrette:
• 1/4 cup fresh lemon juice
• 1/3 cup extra virgin olive oil
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup
• 1 garlic clove, minced
• Salt and pepper, to taste

Instructions

1. Cook the Chicken:

Season the chicken breasts with salt and pepper.

Heat 1 tablespoon of olive oil in a skillet over medium heat. Cook the chicken for 5-6 minutes per side, or until the internal temperature reaches 165°F. Once cooked, remove from heat and let the chicken rest for 5 minutes before slicing it into thin strips.

2. Prepare the Bacon:

Cook the bacon in a skillet until crispy, about 4-5 minutes per side. Once done, transfer the bacon to a paper towel-lined plate to drain excess fat, then crumble it into bite-sized pieces.

3. Make the Lemon Vinaigrette:

In a small bowl or jar, whisk together the lemon juice, olive oil, Dijon mustard, honey, minced garlic, salt, and pepper until well combined. Adjust seasoning to taste and set aside.

4. Assemble the Salad:

In a large bowl, toss the mixed greens, cherry tomatoes, red onion, and sliced avocado. Add the crumbled bacon and sliced chicken on top.

Drizzle the salad with the lemon vinaigrette and gently toss to combine.

If using, sprinkle feta or goat cheese over the top for added creaminess.

5. Serve:

Divide the salad into bowls and serve immediately. You can add extra dressing if desired.

Notes

• Grill the Chicken: For added flavor, grill the chicken breasts instead of pan-frying, or use rotisserie chicken for convenience.
• Extra Veggies: Feel free to add cucumbers, bell peppers, or even roasted vegetables for more texture and nutrients.
• Make Ahead: The vinaigrette can be made ahead and stored in the fridge for up to a week. Assemble the salad just before serving to keep the greens fresh.
• Bacon Substitutes: If you're looking for a lighter option, you can substitute turkey bacon or omit the bacon entirely for a vegetarian version.