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This chicken, bacon, blueberry and apple chopped salad with honey mustard dressing is simple, flavorful, and satisfying. The combination of sweet fruit, creamy cheese, crunchy bacon and romaine makes for a complete meal—great as a light dinner or a hearty side.
Restaurant salads often feel more exciting than what we toss together at home. Lately, my home salads were an afterthought: lettuce with a token topping. Making this chopped salad as the main course reminded me how important contrast is—different textures and flavors transform a plain bowl of greens into something memorable.
The result here was exactly that: bright fruit, salty crisp bacon, tangy tomato, sharp cheese, and a honey mustard dressing that ties everything together. It’s a balanced, crunchy, and slightly sweet salad that filled us up and left us wanting to make it again.
What Makes A Tasty Salad?
A great salad is more than just dressing. It’s the interplay of ingredients: contrasting textures, complementary flavors, and a dressing that brings everything together. In this recipe:
- Bacon provides a salty, crunchy counterpoint.
- Blueberries offer bursts of sweetness.
- Apple adds crisp, juicy texture.
- Tomato brings mild acidity and freshness.
- Sharp cheese adds creaminess and depth.
- Romaine supplies hearty crunch.
- Honey mustard dressing adds a bright, sweet-tangy finish.
This salad even won over my toddler—well, most of it. She avoids chicken for allergy reasons, and lettuce is still hit-or-miss, but she loved many of the elements. Kids can be unpredictable eaters, but offering a variety of textures often helps them find something they enjoy.
Chicken & Bacon Salad With Blueberries and Apples Topped With Honey Mustard Dressing
Ingredients
Chicken And Bacon Salad With Blueberries And Bacon
- 1/2 lb fresh chicken breast or thighs
- 2 strips bacon
- 2-3 cups romaine lettuce
- 1/4 cup blueberries
- 1/4 cup sharp cheese (I used goat cheese mozzarella)
- 1 tomato, diced
- 1 apple, diced
- Salt and pepper
Honey Mustard Dressing
- 2 Tbs Dijon mustard
- 2 Tbs honey
- 2 Tbs apple cider vinegar
- 2 Tbs oil (olive or avocado)
- Salt and pepper to taste
Instructions
- Heat a large skillet over medium-high. Pat the chicken dry and season both sides with salt and pepper.
- When the pan is hot, add the chicken and bacon strips. Cook 2 minutes, then reduce heat to medium-low. Continue cooking chicken 5–7 minutes per side until cooked through. Flip bacon as needed and cook until crispy but not burnt.
- While the chicken cooks, chop the lettuce, tomato, apple, and cheese and place them in a large salad bowl. Add blueberries.
- Make the dressing by whisking Dijon mustard, honey, apple cider vinegar, oil, and salt and pepper together in a small jar or bowl.
- When chicken and bacon are done, slice the chicken and crumble the bacon. Arrange on top of the salad, drizzle with dressing, and toss to combine.
Nutrition
Calories: 277 kcal |
Carbohydrates: 18 g |
Protein: 16 g |
Fat: 15 g
Tried this recipe? Tag me!
Mention @ablossominglife or tag #ablossominglife when you share your version.
I’ve been practicing my food photography, but sometimes practicality wins over aesthetics. After taking a few styled photos, we were hungry and dug in. Mid-meal I realized I should have photographed the plated salad, so my husband encouraged a quick snap in imperfect lighting. The result is honest and un-staged—sometimes real life is the best look.
What are your favorite salad toppings?