Big salads are a fave in our kitchen, and this one definitely is satisfying enough to have as a meal.


Chicken Bacon Salad with Honey Mustard Vinaigrette

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2
Author The Food Gays


  • 1 teaspoon neutral oil
  • 4 chicken thighs skin removed
  • salt to taste
  • 3 slices of bacon
  • 1 cup baby tomatoes halved
  • 1/2 cup cucumbers sliced
  • 4 cups red lettuce torn
  • 1 tablespoon kalamata olives sliced
  • 1/4 cup aged cheddar cheese crumbled
  • 3 tablespoons mayonnaise
  • 1 tablespoon yellow mustard
  • 1 teaspoon honey
  • 1 tablespoons red wine vinegar
  • 1 garlic clove


  1. Heat oil in a skillet on medium-high heat. Season the chicken with a pinch of salt on both sides, then cook 8-10 minutes, or until completely cooked through (internal temperature should read 165F). Tear chicken into medium-sized pieces. 

  2. In the same pan, cook the bacon until nice and crispy. Break up into small bite-sized pieces, and set aside.

  3. In a food processor, combine the mayonnaise, mustard, honey, red wine vinegar and garlic. Blend until completely smooth.

  4. Combine together the tomatoes, cucumber, red lettuce, olives, chicken, and bacon on a serving platter or in a large bowl. Top with crumbled cheddar cheese and drizzle with vinaigrette.