Chicken Avocado Salad with Homemade Vinaigrette Recipe

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This Chicken Avocado Salad with Homemade Vinaigrette Recipe comes in at 10 points which is a lot for me, BUT it’s so very good.

I only get 23 points a day so splurging 10 points on a salad seems a little insane. However, to reduce the points for my serving of this recipe I simply use less dressing and less avocado.

Chicken Avocado Salad Recipe

Prep time: 15 minutes
Cook time: 10-13 minutes
Serves 4
WW Blue Points: 10

Homemade Vinaigrette Ingredients (5 WW Blue Points Per Serving)

2 T. honey, preferably local – 8 points
1 T. whole grain mustard – 0 points
1 T. Dijon mustard – 0 points
3 T. extra virgin olive oil – 12 points
2 T. white balsamic vinegar – 1 points
1 T. shallots, finely minced – 0 points
Sea salt and black pepper, to taste – 0 points

Chicken Avocado Salad Ingredients (5 WW Blue Points Per Serving)

8 center-cut slices bacon, diced – 7 points
1½ lbs. boneless, skinless chicken breasts, cut into strips – 0 points
Sea salt and black pepper, to taste – 0 points
4 c. mixed salad greens (lettuce of choice) – 0 points
2 c. grape or cherry tomatoes, diced – 0 points
1 large avocado, pitted and sliced – 14 points
2 T. fresh lime juice – 0 points

Chicken Avocado Salad with Homemade Vinaigrette Directions

1. Combine honey, both mustards, olive oil, balsamic vinegar, and shallots in a small, non-reactive bowl. Season with salt and black pepper, to taste, and whisk to combine. Taste and adjust seasonings, as desired. Cover and set aside until ready to use.
   
2. Cook bacon, stirring occasionally, in a large skillet over medium heat until just crispy, approximately 5-6 minutes. Remove bacon from skillet with a slotted spatula and transfer to a bed of paper towels to drain. Blot off excess grease and set aside.
   
3. Drain all but approximately one tablespoon bacon grease from the skillet and return to medium heat. (Carefully wipe any grease off the side of the pan with a heavy, damp cloth before returning to heat to prevent flare-ups).
   
4. Add chicken to skillet and season with salt and black pepper, to taste. Cook, stirring occasionally until chicken is cooked through and no longer pink, approximately 6-7 minutes. Remove from heat and set aside.
   
5. Add salad greens and tomatoes to a large salad bowl and top with the cooked bacon and chicken.
   
6. Toss avocado slices with fresh lime juice to prevent browning and add to a salad bowl. Drizzle with half the salad dressing and gently toss to combine. Serve immediately on chilled individual salad plates with remaining dressing on the side. Enjoy!
   

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