Bacon, Avocado, Chicken Salad with Honey Mustard Dressing (low carb)

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Bacon Avocado Chicken Salad
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Bacon Avocado Chicken Salad

Bacon Avocado Chicken Salad with Honey Mustard Dressing (low carb)

  • Author: Jessica Parker
  • Yield: 2 1x

Description

If you are a keto person…before you freak out about HONEY in the title of this, please understand that 1 Tbsp of honey in the entire dressing recipe of which you will only use part of, will not have a significant negative impact on your protocol. However, if you are really wanting to avoid it, you can absolutely use a “keto friendly” sweetener instead!

I love using small amounts of honey or 100% pure maple syrup here and there in recipes as the flavor is so good in my opinion!

I also made my chicken in the air fryer, but if you don’t have one, absolutely bake it or fry it in a healthy fat such as coconut oil, butter or ghee.


Ingredients

Scale
  • 2 boneless, skinless chicken breasts
  • 1 cup almond flour
  • 1/4 cup shaved parmesan
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/41/2 teaspoon cayenne pepper
  • pink Himalayan salt and black pepper
  • avocado or olive oil, for brushing
  • 6 cups mixed greens
  • 1 cup cherry tomatoes, halved
  • 12 avocados, diced
  • 4 slices bacon, cooked and crumbled

Honey Mustard Dressing

  • 2 Tbsp avocado or olive oil
  • 1 Tbsp honey
  • 2 Tbsp apple cider vinegar
  • 2 Tbsp dijon mustard
  • 1 small garlic clove, minced
  • ¼ teaspoon sea salt, more to taste
  • Freshly ground black pepper

Instructions

  1. Dry the chicken breasts with a paper towel and set aside
  2. Mix together the almond flour, parmesan cheese, spices and salt and pepper together in a shallow dish
  3. Coat the chicken in oil on both sides then dip in the almond flour mixture, making sure to press it into the chicken and cover well on both sides.
  4. Set your air fryer to 375F , line the basket with parchment paper, lay the chicken breast inside the basket and air fry for about 20 minutes, flipping halfway.
  5. While your chicken is cooking, whisk together the honey mustard dressing ingredients in a small bowl.
  6. Get the veggies ready on your plates or bowls to serve.
  7. Once the chicken is cooked through, let it cool for a few minutes so it’s not super hot to the touch. Slice it into strips and place on the top of the salad along with the crumbled bacon.
  8. Drizzle the dressing over your salads and enjoy!!

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