Avocado-Chicken Salad with Honey Mustard Dressing


Number of Servings: 
6 to 8
Recipe Source: 

The Rotisserie Chicken Cookbook by Michelle Ann Anderson

  • 3 Tbsp honey
  • 3 Tbsp prepared Dijon-style mustard
  • 2 Tbsp champagne vinegar (or white wine vinegar)
  • 2 tsp lemon zest
  • ½ tsp garlic powder
  • ½ tsp ground white pepper
  • 1 Tbsp poppy seeds
  • 2 c diced rotisserie chicken
  • 1 c diced cantaloupe
  • 1 c diced honeydew melon
  • 1 large avocado, diced
  • 1 c seedless red grapes
  • 8 c torn butter lettuce
  • ½ c cashews, coarsely chopped
  1. Whisk together the honey, mustard, vinegar, lemon zest, garlic powder, pepper and poppy seeds in a medium non-reactive bowl.
  2. Mix together the chicken, melons, avocado, and grapes into the bowl with the salad dressing. Cover and refrigerate for an hour, or until completely chilled.
  3. Arrange lettuce on a large serving platter, mound with chicken salad. Sprinkle cashews over the top and serve.