Honey Mustard Chicken Salad
This Honey Mustard Chicken Salad combines tender chicken with a vibrant honey mustard dressing and fresh vegetables for a healthy, flavorful meal that's quick and easy to prepare.
Servings: 4 servings
Ingredients
- 2 boneless, skinless chicken breasts (or thighs for more juiciness)
- Salt and pepper to taste
- 1 tablespoon olive oil
- 4 cups mixed salad greens (such as romaine, spinach, and arugula)
- 1 cup cherry tomatoes halved
- 1 cucumber thinly sliced
- 1/2 red onion thinly sliced
- 1/4 cup shredded carrots
- 1/4 cup sliced almonds or chopped walnuts optional
- 1/4 cup crumbled feta cheese or -friendly cheese alternative optional
For the Honey Mustard Dressing:
- 3 tablespoons Dijon mustard
- 3 tablespoons honey
- 2 tablespoons apple cider vinegar or lemon juice
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
Step 1: Prepare the Chicken
- Start by seasoning the chicken breasts generously on both sides with salt and pepper. Heat 1 tablespoon of olive oil in a skillet over medium heat. Once hot, add the chicken and cook for about 6-7 minutes per side, or until the chicken is cooked through and has a nice golden crust. To check doneness, ensure the internal temperature reaches 165°F (75°C). Once cooked, remove the chicken from the skillet and let it rest for 5 minutes before slicing it into thin strips.
Step 2: Make the Honey Mustard Dressing
- In a small bowl, whisk together the Dijon mustard, honey, apple cider vinegar (or lemon juice), olive oil, salt, and pepper until smooth and well combined. Taste and adjust the seasoning if needed. The dressing should be creamy, tangy, and slightly sweet.
Step 3: Assemble the Salad
- In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber slices, red onion, and shredded carrots. Toss gently to mix all the veggies evenly.
Step 4: Add Chicken and Dressing
- Place the sliced chicken on top of the salad. Drizzle the honey mustard dressing generously over the top. Toss everything together gently to coat the salad and chicken in the dressing. If using, sprinkle sliced almonds or walnuts and crumbled cheese on top for added texture and flavor.
Step 5: Serve and Enjoy
- Serve the Honey Mustard Chicken Salad immediately for the freshest taste. This salad also pairs beautifully with warm pita bread or a side of quinoa for a more filling meal.
Equipment
- Skillet
- Large Salad Bowl
- Small Bowl
Notes
For juicier chicken, marinate it in a little olive oil, lemon juice, salt, and pepper for 30 minutes before cooking. You can also grill the chicken for a different flavor. Make the dressing ahead and store in the fridge up to a week. Add dressing just before serving to keep salad crisp. Feel free to swap or omit nuts and cheese for dietary preferences. Variations include adding grains, avocado, spicy elements, fruits, herbs, or roasted veggies. Store leftovers separately and consume within 2 days.