Grilled chicken salad with bacon, tossed in a dijon vinaigrette

This grilled chicken salad with bacon features juicy marinated chicken in a tangy Dijon vinaigrette that doubles as the dressing.

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Course: Main Course, Salad

Cuisine: American

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: 4

Calories: 329kcal

Author: Nichole Crews

Ingredients

Dijon Vinaigrette

1/2 cup olive oil
1/4 cup Dijon mustard
2 tablespoons apple cider vinegar
juice from 1/2 lemon - about 1.5-2 tbsp
1 teaspoon maple syrup, plus more to taste - optional
1 clove garlic, minced - can also sub in 1 teaspoon garlic powder
1/2 teaspoon sea salt, plus more if needed, to taste
1/2 teaspoon black pepper, plus more if needed, to taste

Grilled Chicken Salad with Bacon

1 lb chicken breast, boneless and skinless
1/2 cup Dijon Vinaigrette, divided
1/2 tablespoon Kosher salt
1/2 tablespoon black pepper
1 tablespoon avocado or olive oil
6 slices bacon, cooked to package directions - uncured, sugar-free suggested
3-4 cups mixed greens - I used a romaine for this recipe
1 cup cherry or grape tomatoes, halved
1 avocado, chopped - should get about 1/4 avocado per serving

Instructions

Dijon Vinaigrette

To a large jar or bowl, add all dressing ingredients. Whisk to combine or shake vigorously, until thick (emulsified). Can make 1-2 days ahead of time and store in the refrigerator, if desired.

Grilled Chicken Salad with Bacon

To a large bowl, or resealable bag, add 1/3 cup lemon and dijon mustard dressing, chicken breast, salt and pepper. Toss to coat well. Marinate for 1-2 hours in the refrigerator.
While the chicken marinates, cook the bacon according to package directions. Once done, allow to cool and roughly chop. Set aside.
To a grill plan or skillet, add 1 tbsp oil over medium high heat. Once hot, add chicken breast, grill for about 6-8 minutes, and flip, cooking for 4-5 more minutes, depending on thickness (should be 165℉). Remove chicken from pan and allow to rest 5 minutes. Chop and set aside.
Divide lettuce between four plates then top with chopped bacon, tomatoes, chopped avocado, and chicken. Serve with additional Dijon Vinaigrette and toss to combine

Notes

This salad will serve four, but if you’re a smaller household like we are, dinner leftovers turn into lunch the next day. Just wait to pour dressing on until ready to serve.

This salad will keep in the fridge up to 3 days.

Nutrition

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