Honey Mustard Chicken Salad
This delicious Honey Mustard Chicken Salad combines tender chicken with crisp greens and a tangy dressing, creating a perfect dish for lunch or a light dinner. It is refreshing, healthy, and full of flavor.
Equipment
- 1 cutting board
- 1 chef's knife
- 1 grill pan or skillet
- 1 mixing bowl
- 1 whisk
- 4 salad plates or bowls
Ingredients
- 2 cups cooked chicken breast, diced About 2 medium breasts.
- 6 cups mixed salad greens Such as romaine, spinach, and arugula.
- 1 cup cherry tomatoes, halved
- 1 whole cucumber, sliced
- ½ whole red onion, thinly sliced
- ½ cup shredded carrots
- ½ cup honey mustard dressing Store-bought or homemade.
- ¼ cup feta cheese, crumbled Optional.
- to taste none salt
- to taste none pepper
Instructions
- If you haven't cooked the chicken yet, season the chicken breasts with salt and pepper. Heat a grill pan or skillet over medium heat, and cook the chicken for about 6-7 minutes per side or until fully cooked. Remove from heat and let it rest for a few minutes before dicing into bite-sized pieces.
- In a large mixing bowl, layer the salad greens as a base.
- Add the diced chicken, cherry tomatoes, cucumber, red onion, and shredded carrots to the bowl with the greens.
- Drizzle the honey mustard dressing over the top of the salad.
- Gently toss the salad until the ingredients are well combined and coated with the dressing.
- If desired, sprinkle crumbled feta cheese on top.
- Season with additional salt and pepper to taste, and serve immediately on salad plates or bowls.
Notes
You can customize this salad by adding ingredients such as avocados, nuts, or seeds for extra texture and flavor.
The honey mustard dressing can be made from scratch by whisking together ¼ cup honey, ¼ cup Dijon mustard, and 1 tablespoon apple cider vinegar.
Leftover chicken can be used to make this salad, making it a perfect option for using up cooked chicken.