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No-Mayo Honey Mustard Chicken Salad with Bacon and Avocado

A generous serving of creamy honey mustard chicken salad mixed with chunks of avocado and topped with crispy bacon bits.

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Create this high-protein, no-mayo honey mustard chicken salad. It is quick to prepare, perfect for healthy meal prep, and works well in sandwiches, wraps, or as a main dish.

Ingredients

Scale
  • 2 cups cooked, shredded chicken breast
  • 1/2 cup plain Greek yogurt (for creaminess without mayo)
  • 1/4 cup Dijon mustard
  • 2 tablespoons honey
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup chopped celery
  • 1/4 cup chopped red onion
  • 4 slices cooked bacon, crumbled
  • 1 ripe avocado, diced
  • Optional: 2 tablespoons chopped fresh parsley

Instructions

  1. In a medium bowl, whisk together the Greek yogurt, Dijon mustard, honey, apple cider vinegar, onion powder, garlic powder, salt, and pepper to create the honey mustard dressing.
  2. Add the shredded cooked chicken to the bowl with the dressing. Mix until the chicken is fully coated.
  3. Fold in the chopped celery and red onion.
  4. Gently stir in the crumbled bacon and diced avocado. Mix just enough to combine; avoid overmixing to keep the avocado chunks intact.
  5. Stir in the fresh parsley, if using.
  6. Taste the salad and adjust seasoning if needed, adding more salt, pepper, or a touch more honey for sweetness.
  7. Serve immediately or cover and refrigerate for at least 30 minutes to allow flavors to meld. This is a great make ahead lettuce wraps filling.

Notes

  • For a low carb chicken salad, omit the honey or substitute it with a zero-calorie sweetener.
  • This recipe is naturally gluten-free.
  • To use this as a quick chicken salad for sandwiches, chill thoroughly before serving.
  • This recipe yields a tangy chicken salad that is excellent for high protein lunch recipe needs.

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