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

A mound of creamy honey mustard chicken salad mixed with avocado and topped with crispy bacon bits and fresh parsley.

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This recipe delivers a flavorful, high-protein chicken salad using a creamy, no-mayo honey mustard dressing. It includes avocado for richness and bacon for crunch, making it perfect for quick lunches or meal prep.

Ingredients

Scale
  • 2 cups cooked, shredded chicken breast
  • 1 ripe avocado, mashed
  • 4 slices cooked bacon, crumbled
  • 1/4 cup plain Greek yogurt (or dairy-free alternative)
  • 2 tablespoons Dijon mustard
  • 1 tablespoon honey
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup finely chopped celery
  • 2 tablespoons chopped fresh parsley

Instructions

  1. Place the shredded chicken in a medium mixing bowl.
  2. In a separate small bowl, whisk together the Greek yogurt, Dijon mustard, honey, apple cider vinegar, onion powder, garlic powder, salt, and pepper until the honey mustard dressing is smooth.
  3. Add the mashed avocado to the dressing mixture and stir until fully combined and creamy.
  4. Pour the dressing over the shredded chicken. Mix gently until the chicken is evenly coated.
  5. Fold in the crumbled bacon, chopped celery, and fresh parsley.
  6. Taste the salad and adjust seasoning if needed.
  7. Serve immediately, or cover and chill for at least 30 minutes to allow flavors to meld for the best taste.

Notes

  • For a dairy-free option, substitute the Greek yogurt with a plain, unsweetened dairy-free yogurt alternative.
  • This salad is excellent served on lettuce wraps, in sandwiches, or alongside fresh vegetables for a high protein lunch.
  • If you prefer a tangier dressing, increase the apple cider vinegar by one teaspoon.

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