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Avocado and Chicken Salad with Honey Mustard Dressing

This chicken and avocado salad with tangy honey-mustard dressing is the perfect light weeknight dinner. It’s loaded with creamy goat cheese and crunchy pepitas for a burst of flavor in every bite.

Why You’ll Love This Chicken & Avocado Salad

This hearty chicken and avocado salad might become the only weeknight dinner you prepare for a while.

  • Wholesome. The dressing doesn’t have any strange ingredients or insane amounts of salt because it’s homemade.
  • Chilled. Pull it straight out of the fridge once you get home and dig in!
  • Easy. It’s a 3-step salad that’s ready in less than half an hour.
  • Convenient. Make it from scratch or use a store-bought salad mix or dressing to cut down on prep time.

What You’ll Need

The dressing is packed with sweet, tangy, and herby flavors you’ll love. Scroll to the recipe card at the bottom of the post for exact amounts.

For the Dressing

  • Dijon mustard – Use your favorite. Avoid American yellow mustard.
  • Coarse mustard – Stone-ground mustard works too.
  • Apple cider vinegar – Don’t use white vinegar because it’s too tangy. Red wine vinegar is okay instead.
  • Raw honey – Swap it for agave nectar if you prefer. Avoid maple syrup because it’s too smokey.
  • Thyme – Use fresh or dried.
  • Garlic – Fresh garlic or garlic paste are my go-tos.
  • Salt and pepper – Add them to taste.

For the Salad

  • Lettuce – Make sure it’s fresh and crisp.
  • Chicken thighs – You can also use boneless, skinless chicken breasts.
  • Salt and pepper – Kosher salt and freshly-cracked black pepper are best.
  • Avocado – It adds lots of natural creaminess.
  • Goat cheese – Go for feta cheese if that’s what you’ve got on hand.
  • Pepitas – Sunflower seeds work too.
  • Cherry tomatoes – Avoid regular tomatoes because they’re meatier.
  • Cucumber – I prefer Persian cucumbers because you don’t need to remove the seeds.
  • Red onion – Sliced green onions are a good swap.

How to Make Chicken & Avocado Salad

If you use rotisserie chicken, you can turn this chicken and avocado salad into a 2-step recipe. Scroll to the bottom of the post for the full recipe card.

  • Make the dressing. Mix the dressing ingredients in a bowl until smooth. Set it aside.
  • Grill the chicken. Heat the grill over medium-high heat. Season the chicken with salt and pepper on all sides. Place the chicken on the grill. Cook it for 3-4 minutes per side or until no longer pink in the center. Remove it from the heat and set it aside for 5 minutes. Slice it.
  • Assemble the salad. Add lettuce, chicken, avocado, goat cheese, pepitas, tomatoes, cucumber, and red onion to a large bowl. Toss until well combined. Serve with honey mustard dressing on the side and enjoy!
Chicken and avocado salad with cherry tomatoes and honey-mustard dressing.

Tips & Variations

This easy salad is a great dinner option to use up leftover proteins and veggies.

  • Use leftovers. Shred or chop up Air Fryer Chicken Breast or Grilled Chicken leftovers. Add them to this recipe to reduce food waste.
  • Go for store-bought. If you don’t have time to make the homemade dressing, choose your favorite low-sodium store-bought one.
  • Change the protein. Use Maple Glazed Salmon, Garlic Herb Roasted Shrimp, or Grilled Ribeye Steak instead of chicken.
  • Add more crunch. Top the salad with croutons, sesame seeds, or crunchy tortilla chips for more texture.
  • Use a mix. Swap half of the lettuce for baby spinach or chopped kale. A store-bought salad mix works too.
  • More veggies. Add 1/2 cup chopped bell peppers, baby corn, or sugar snap peas into the salad for more flavor.
Bowl of chicken salad with avocado, cherry tomatoes, and honey-mustard dressing.

Serving Suggestions

This chicken and avocado salad is an easy main dish. When served in smaller portions, it can also be a side dish. Pair it with my Honey Garlic Chicken or Garlic Parmesan Chicken. For pasta sides, try my Pesto Pasta with Grilled Vegetables or Butternut Squash Pasta with Bacon. If you prefer more veggie sides to complete the meal, go for my Corn on the Cob or Prosciutto Wrapped Asparagus.

How to Store Avocado Chicken Salad

Enjoy it straight out of the fridge for the perfect summer bite!

  • Fridge: Store the dressing and salad in separate airtight containers. The dressing can be stored for 7 days and the salad for 3 days.

More Easy Salad Recipes To Try

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Bowl of chicken and avocado salad.

Avocado and Chicken Salad with Honey Mustard Dressing

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  • Author: Krista
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 1x
  • Category: Salad
  • Method: Grill
  • Cuisine: American
  • Diet: Gluten Free


This hearty chicken and avocado salad recipe with homemade honey-mustard dressing is an easy 25-minute dinner.



Honey Mustard Dressing:

  • 2 tablespoons dijon mustard
  • 2 tablespoons coarse mustard
  • 1 tablespoon apple cider vinegar
  • 4 tablespoons raw honey
  • 1/2 teaspoon dry thyme
  • 1 garlic, minced
  • salt & pepper

Chicken Avocado Salad

  • 6 cups of green leaf lettuce, chopped
  • 1 lb boneless chicken thighs
  • salt & pepper
  • 1 avocado, diced
  • 2 oz. of crumbled goat cheese
  • 1/3 cup of pepitas
  • 1/2 cup of cherry tomatoes
  • 1 cup cucumber, sliced
  • 1/3 cup sliced red onion


Make the Dressing:

  1. To a small bowl, add dijon mustard, coarse mustard, apple cider vinegar, raw honey, thyme, garlic, salt and pepper. Whisk together until smooth and combined. Set aside.

Assemble Salad:

  1. Heat grill to medium-high heat.
  2. Season both sides of chicken thighs with salt and pepper.
  3. Place chicken thighs on the grill and grill each side for 3-4 minutes or until the internal temperature of the chicken reaches 165°F. Remove from oven and let chicken rest for 5 minutes before slicing it.
  4. To a large bowl add green leaf lettuce, chicken thighs, avocado, goat cheese, pepitas, tomatoes,  cucumber and red onion.
  5. Drizzle the salad with Honey Mustard Dressing and serve.


  • Serving Size: 1 salad + dressing
  • Calories: 370
  • Sugar: 20 g
  • Sodium: 521 mg
  • Fat: 17 g
  • Saturated Fat: 5 g
  • Carbohydrates: 29 g
  • Fiber: 4 g
  • Protein: 27 g
  • Cholesterol: 97 mg

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