In a large bowl, combine the lettuce, chicken, bacon, avocado, tomatoes and shallots, gently tossing to combine. (Note: If the avocado is overly ripe, you may want to hold off on adding it here so the pieces don’t disintegrate. Instead, add the avocado in after tossing the other ingredients with the honey mustard dressing).
Prepare the Dressing
In a small bowl, whisk together the honey, mustard, vinegar, and salt. Whisk in the olive oil until the dressing is smooth.
Add half or 2/3 of the dressing to the salad, tossing with the ingredients (don’t add all of it at once; you might not need the full amount). Taste the lettuce and add additional dressing if desired.
Leftover dressing can be stored in the refrigerator in an airtight jar for up to 3 days. Re-whisk before using.
I like preparing bacon in the oven as opposed to on the stovetop. You can save prep time by purchasing pre-grilled chicken or using shredded rotisserie chicken without the skins. If you have a bit more time (and want to keep things more budget-friendly), here's an easy tutorial on how to poach chicken breasts.