When I’m looking for a simple and delicious lunch, I make this honey mustard chicken salad. I top mixed salad greens with honey mustard marinated grilled chicken, fresh veggies, bacon, and my deliciously creamy honey mustard salad dressing. It has the perfect balance of tangy and savory flavors!
Honey Mustard Chicken Salad Recipe
My honey mustard salad dressing uses only 5 simple ingredients, and it’s so good I just had to use it as a marinade for the juicy grilled chicken, too. But tender chicken isn’t the only yummy topping I have on this hearty and healthy salad!
It’s also accompanied by crispy bacon, red onion, cherry tomatoes, and avocado slices for an irresistible medley of crunchy textures and vibrant flavors. You’ve got to try it!
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How to Store and Reheat
Store leftover honey mustard chicken salad in an airtight container in the refrigerator for up to 3 days. I recommend separating the chicken, dressing, and salad greens until ready to serve.
How to Freeze
While I do not recommend freezing the whole salad, you can freeze the cooked chicken breasts in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before using.
Notes and Tips
- I highly recommend grilling your chicken or using an indoor grill pan to get a nice color and crunch. However, you can also make the chicken in an air fryer, sous vide, or instant pot!
- In place of the mayonnaise in the dressing, you can use plain Greek yogurt for a slightly healthier swap!
- Add a bit of water to your honey mustard dressing to thin it out if it’s a little too thick. It may thicken a bit while it sits in the fridge.
- Feel free to add more toppings, such as diced apples, slivered almonds, or corn kernels!
Honey Mustard Chicken Salad Recipe
This honey mustard chicken salad topped with bacon and avocado has the perfect balance of tangy and savory flavors.
Prep: 15 minutes
Cook: 10 minutes
Total Time
: 2 hours 25 minutes
Marinating Time: 2 hours
Servings: 4 salads
Ingredients
For the Dressing/Marinade:
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Instructions
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In a medium bowl, whisk the dressing ingredients together until combined.
½ cup Dijon mustard, ½ cup mayonnaise, ¼ cup honey, 2 tablespoons apple cider vinegar, 2 tablespoons olive oil
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Add â…“ of the mixture to a Ziplock bag and place the rest in the refrigerator for serving.
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Slice the chicken breasts in half into cutlets. You should have four total. Season both sides with salt and pepper
2 boneless, skinless chicken breasts, kosher salt and freshly ground black pepper
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Add the chicken to the Ziplock with the marinade. Seal the top and toss to coat in the marinade. Refrigerate for 2 hours. If you don’t have the time, let it marinate while you prep the salad ingredients!
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Heat your grill,or grill pan to medium-high.
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Grill the chicken on both sides until cooked through. Set aside to rest for 5 minutes.
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When the chicken is cool enough to handle, slice it into strips.
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While the chicken is cooking, cook the bacon in a skillet over medium-high heat until crispy. Remove from the pan with a slotted spoon and place on a paper towel-lined plate to drain off excess fat.
4 slices bacon
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To assemble, divide the greens between bowls. Top with chicken, bacon, tomatoes, avocado and red onion. Drizzle over the remaining dressing and serve.
6 cups mixed greens, 1 cup cherry or grape tomatoes, 1 avocado, ¼ cup diced red onion
Notes
Storage:Â Store honey mustard chicken salad in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Honey Mustard Chicken Salad Recipe
Amount Per Serving (1 salad)
Calories 594
Calories from Fat 423
% Daily Value*
Fat 47g72%
Saturated Fat 9g56%
Trans Fat 0.1g
Polyunsaturated Fat 16g
Monounsaturated Fat 20g
Cholesterol 62mg21%
Sodium 1338mg58%
Potassium 764mg22%
Carbohydrates 28g9%
Fiber 5g21%
Sugar 20g22%
Protein 19g38%
Vitamin A 1003IU20%
Vitamin C 29mg35%
Calcium 48mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
How to Make Honey Mustard Chicken Salad Step by Step
Mix the Dressing: In a medium bowl, whisk ½ cup of Dijon mustard, ½ cup of mayonnaise, ¼ cup of honey, 2 tablespoons of apple cider vinegar, and 2 tablespoons of olive oil until combined. Add ⅓ of the mixture to a Ziplock bag and place the rest in the refrigerator for serving.
Season the Chicken: Slice 2 boneless, skinless chicken breasts in half into cutlets. You should have four in total. Season both sides with salt and pepper.
Marinate the Chicken: Add the chicken to the Ziplock with the marinade. Seal the top and toss to coat in the marinade. Refrigerate for 2 hours. If you don’t have the time, let it marinate while you prep the salad ingredients!
Grill the Chicken: Heat your grill or grill pan to medium-high. Grill the chicken on both sides until cooked through. Set aside to rest for 5 minutes. When the chicken is cool enough to handle, slice it into strips.
Cook the Bacon: While the chicken is cooking, cook 4 slices of bacon in a skillet over medium-high heat until crispy. Remove from the pan with a slotted spoon and place on a paper towel-lined plate to drain off excess fat.
Assemble the Salads: Divide 6 cups of mixed greens between bowls. Top with chicken, bacon, 1 cup of halved cherry tomatoes, 1 sliced avocado, and ¼ cup of diced red onion. Drizzle over the remaining dressing and serve.
