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Honey Mustard Chicken Salad

Honey Mustard Chicken Salad

This delicious Honey Mustard Chicken Salad combines tender grilled chicken breast with fresh greens and a creamy, tangy honey mustard dressing. It's a perfect dish for lunch or a light dinner, offering a balance of flavors and a satisfying crunch from the vegetables.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Salad
Cuisine American
Servings 4 People
Calories 350 kcal

Equipment

  • 1 Grill or skillet
  • 1 Mixing bowl
  • 1 Whisk
  • 1 Cutting board
  • 4 Salad plates

Ingredients
  

  • 2 boneless, skinless chicken breasts chicken breast About 1 pound total.
  • 1 tablespoon olive oil
  • 6 cups mixed salad greens Such as romaine, spinach, and arugula.
  • 1 cup cherry tomatoes Halved.
  • 1 small cucumber Diced.
  • ½ cup red onion Thinly sliced.
  • ½ cup shredded carrots
  • ¼ cup walnuts Chopped (optional).
  • ⅓ cup honey
  • ¼ cup Dijon mustard
  • ¼ cup mayonnaise
  • 1 tablespoon apple cider vinegar

Instructions
 

  • Preheat your grill or skillet over medium heat. While heating, prepare the chicken by brushing it with olive oil and seasoning with salt and pepper.
  • Grill the chicken for about 7-10 minutes on each side, or until fully cooked (internal temperature should reach 165°F/75°C). Once cooked, remove from heat and let it rest for a few minutes before slicing.
  • In a mixing bowl, combine the honey, Dijon mustard, mayonnaise, and apple cider vinegar. Whisk together until smooth to create the honey mustard dressing.
  • In a large bowl, add the mixed salad greens, cherry tomatoes, cucumber, red onion, shredded carrots, and walnuts (if using).
  • Add the sliced chicken to the salad and drizzle with the honey mustard dressing. Toss gently to combine all ingredients.
  • Serve immediately on salad plates, garnished with additional walnuts if desired.
  • For added flavor, marinate the chicken in some of the honey mustard dressing for 30 minutes before cooking.
  • You can customize the salad by adding other vegetables or throwing in some cheese, like feta or goat cheese.
  • Leftover salad can be stored in the refrigerator, but it's best to keep the dressing separate until ready to serve to avoid sogginess.

Notes

For added flavor, marinate the chicken in some of the honey mustard dressing for 30 minutes before cooking.
You can customize the salad by adding other vegetables or throwing in some cheese, like feta or goat cheese.
Leftover salad can be stored in the refrigerator, but it's best to keep the dressing separate until ready to serve to avoid sogginess.