Description
A flavorful and healthy Honey Mustard Chicken Salad with tender chicken, crisp veggies, and a tangy homemade honey mustard dressing. Perfect for a quick lunch or light dinner!
Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 6–8 ounces each)
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 6 cups mixed greens (or your favorite salad greens)
- 1/2 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup crumbled feta cheese (optional)
- 1/4 cup toasted pecans or walnuts (optional)
- 1/4 cup dried cranberries (optional)
Instructions
- Prepare the Chicken: Pat the chicken breasts dry with paper towels. In a small bowl, combine the salt, pepper, garlic powder, and paprika. Sprinkle this mixture evenly over both sides of the chicken breasts.
- Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully place the seasoned chicken breasts in the skillet.
- Sear the chicken for about 5-7 minutes per side, or until it’s golden brown and cooked through. The internal temperature should reach 165°F (74°C). Use a meat thermometer to ensure accuracy. If the chicken is browning too quickly, reduce the heat slightly.
- Remove the chicken from the skillet and place it on a cutting board. Let it rest for at least 5-10 minutes before slicing or shredding.
- Slice the chicken breasts into thin strips or shred them with two forks. Set aside.
- Make the Honey Mustard Dressing: In a medium bowl, whisk together the mayonnaise, Dijon mustard, honey, apple cider vinegar, olive oil, salt, and pepper.
- Continue whisking until all the ingredients are well combined and the dressing is smooth and creamy.
- Taste the dressing and adjust the seasonings as needed.
- For best results, cover the dressing and refrigerate it for at least 30 minutes to allow the flavors to meld. However, you can use it immediately if you’re short on time.
- Assemble the Salad: In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, and red onion.
- Add the sliced or shredded chicken to the salad bowl.
- Pour the honey mustard dressing over the salad. Start with about half of the dressing and add more as needed, tossing gently to coat all the ingredients evenly. Be careful not to overdress the salad, as it can become soggy.
- If desired, sprinkle the crumbled feta cheese, toasted pecans or walnuts, and dried cranberries over the salad.
- Gently toss the salad to combine all the ingredients.
- Serve the honey mustard chicken salad immediately. It’s best enjoyed fresh, as the greens can wilt if left to sit for too long.
Notes
- Grilling the Chicken: For a smoky flavor, grill the chicken breasts instead of searing them in a skillet. Preheat your grill to medium-high heat and grill the chicken for about 6-8 minutes per side, or until cooked through.
- Baking the Chicken: You can also bake the chicken breasts in the oven. Preheat your oven to 375°F (190°C). Place the seasoned chicken breasts on a baking sheet and bake for 20-25 minutes, or until cooked through.
- Using Rotisserie Chicken: For a quick and easy option, use rotisserie chicken instead of cooking your own. Simply shred the rotisserie chicken and add it to the salad.
- Adding Avocado: For a creamy and healthy addition, add diced avocado to the salad.
- Using Different Greens: Feel free to use your favorite salad greens, such as romaine lettuce, spinach, or arugula.
- Adding Bell Peppers: Diced bell peppers (any color) add a nice crunch and sweetness to the salad.
- Making it a Wrap: Instead of serving the salad in a bowl, wrap it in a large tortilla for a delicious and portable lunch.
- Adjusting the Sweetness: If you prefer a less sweet dressing, reduce the amount of honey. You can also use a sugar substitute like stevia or erythritol.
- Adding a Spicy Kick: For a spicy kick, add a pinch of red pepper flakes to the dressing or use a spicy mustard.
- Making it Ahead: You can prepare the chicken and dressing ahead of time and store them separately in the refrigerator. Assemble the salad just before serving.
- Storage Instructions: If you have leftover honey mustard chicken salad, store it in an airtight container in the refrigerator. It’s best to store the dressing separately to prevent the salad from becoming soggy. The salad will keep for up to 2 days, but the greens may wilt slightly over time.
- Nutritional Information (Approximate): (Note: Nutritional information is approximate and may vary based on specific ingredients and portion sizes.)
Calories: 400-500
Protein: 30-40g
Fat: 20-30g
Carbohydrates: 20-30g
- Prep Time: 15 minutes
- Cook Time: 15 minutes