Chicken, Bacon and Avocado Salad with Homemade Vinaigrette

1. For the vinaigrette: Peel and finely mince shallot.

2. Combine honey, both mustards, olive oil, balsamic vinegar, and shallots in a small, non-reactive bowl.

3. 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.

4. For the salad: Halve tomatoes. Peel, pit, and slice avocado. Dice bacon. Cut chicken into strips.

5. Cook bacon, stirring occasionally, in a large skillet over medium heat until just crispy, approximately 5-6 minutes.

6. 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.

7. Drain all but approximately one tablespoon bacon grease from the skillet and return to medium heat.

8. Carefully wipe any grease off the side of the pan with a heavy, damp cloth before returning to heat to prevent flare-ups.

9. Add chicken to skillet and season with salt and black pepper, to taste.

10. Cook, stirring occasionally, until chicken is cooked through and no longer pink, approximately 6-7 minutes.

11. The chicken is cooked through when a meat thermometer is inserted and reads 165F. Remove from heat and set aside.

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

13. Toss avocado slices with fresh lime juice to prevent browning and add to salad bowl. Drizzle with half the salad dressing and gently toss to combine.

14. Serve immediately on individual salad plates with remaining dressing on the side. Enjoy!