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
- 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.
- 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.
- 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).
- 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.
- Add salad greens and tomatoes to a large salad bowl and top with the cooked bacon and chicken.
- 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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