Honey Mustard Chicken Salad with Avocado

In a mixing bowl, whisk together the honey, whole grain mustard, Dijon mustard, olive oil, apple cider vinegar, minced garlic, and chopped chili peppers until well combined.

Pour half of this mixture into a shallow dish to marinate the chicken. Let the chicken sit for at least two hours in the refrigerator. Save the remaining marinade to use as a salad dressing.

Preheat your air fryer for 4 minutes at 190°C (approximately 375°F). Spray the air fryer basket with vegetable oil to prevent sticking.

Place the marinated chicken fillet in the basket and bake for 9 minutes. After that, carefully flip the fillet, drizzle it with vegetable oil, and continue to bake for another 9 minutes, checking that the internal temperature reaches 160 to 165°C (320 to 330°F).

Once cooked, remove the chicken from the air fryer and transfer it to a plate. Cover it with foil and let it rest for 5 to 10 minutes.

While the chicken is resting, in a large bowl, drizzle a little of the reserved dressing at the bottom. Add the mixed salad greens, followed by the sliced tomato, chopped cucumber, canned corn, thinly sliced red onion, chopped hard-boiled egg, and avocado slices.

Add 2 tablespoons of water to the reserved dressing to thin it out, and stir well. Add honey if you prefer a sweeter dressing, adjusting to taste.

Drizzle more dressing over the salad ingredients, then toss gently to mix everything thoroughly.

Slice the rested chicken and layer it on top of the salad. Finally, garnish with crispy bacon and green onions as desired.

Serve immediately and enjoy your delicious honey mustard chicken salad!