Honey Mustard Chicken Salad is a delightful and refreshing dish that combines tender chicken with a sweet and tangy dressing. This recipe is perfect for lunch or dinner and can be served as a main or a side dish. It’s hearty, healthy, and full of colors and flavors, making it a great meal option for families or gatherings.
Why Make This Recipe
This salad is not just tasty; it is also simple to prepare. With easy-to-follow steps, you can whip up a delicious meal in no time. The honey mustard dressing adds the right amount of sweetness and tang, while the mixed greens and toppings bring fresh crunch to every bite. Plus, it’s a great way to incorporate more vegetables into your diet!
How to Make Honey Mustard Chicken Salad
Ingredients:
- ½ cup Dijon mustard
- ½ cup mayonnaise
- ¼ cup honey
- 2 tablespoons apple cider vinegar
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts
- Kosher salt and freshly ground black pepper (to taste)
- 4 slices bacon (chopped)
- 6 cups mixed greens
- 1 cup cherry or grape tomatoes (halved)
- 1 avocado (sliced)
- ¼ cup sliced green onions
- ¼ cup thinly shaved radish
Directions:
- In a medium bowl, whisk the dressing ingredients together until combined.
- Pat the chicken breasts dry and slice them in half into cutlets. You should have four in total. Season both sides with salt and pepper. Place them in a large Ziplock bag.
- Add ⅓ of the dressing mixture to the chicken and place the rest in the refrigerator for serving. Seal the top of the bag with the chicken and toss to coat in the marinade. Refrigerate for at least 30 minutes and up to 24 hours.
- 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.
- 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.
- To assemble, divide the mixed greens between bowls. Top with sliced chicken, bacon, tomatoes, avocado, green onions, and radishes. Drizzle over the remaining dressing and serve.
How to Serve Honey Mustard Chicken Salad
Serve the salad in bowls for a fresh and colorful presentation. You can add extra dressing on top if you like it saucy. This salad pairs well with a crusty bread or can be enjoyed on its own for a light meal.
How to Store Honey Mustard Chicken Salad
If you have leftovers, store the salad in an airtight container in the refrigerator. It’s best consumed within 1 to 2 days. Keep the dressing separate until you are ready to eat to keep the greens fresh and crisp.
Tips to Make Honey Mustard Chicken Salad
- Make the dressing a day ahead to save time.
- Use leftovers from grilled chicken to speed up the preparation.
- Feel free to mix in your favorite seasonal vegetables for added flavor and nutrition.
Variation
You can switch up the proteins by using grilled shrimp or tofu instead of chicken for a different taste. For a more substantial meal, add cooked quinoa or farro to the salad.
FAQs
1. Can I use other types of mustard?
Yes, you can use yellow mustard or whole grain mustard if you prefer a different flavor profile.
2. Is this salad gluten-free?
Yes, this recipe is naturally gluten-free. Just make sure to check the labels on your condiments.
3. Can I make this salad ahead of time?
You can certainly prepare the chicken and dressing ahead of time, and store them separately until you are ready to serve. Just mix everything together before serving for the best freshness.
Honey Mustard Chicken Salad
Ingredients
For the Dressing
- ½ cup Dijon mustard
- ½ cup mayonnaise
- ¼ cup honey
- 2 tablespoons apple cider vinegar
- 2 tablespoons olive oil
For the Salad
- 2 pieces boneless, skinless chicken breasts
- to taste Kosher salt and freshly ground black pepper
- 4 slices bacon (chopped) Use more if desired.
- 6 cups mixed greens
- 1 cup cherry or grape tomatoes (halved)
- 1 piece avocado (sliced)
- ¼ cup sliced green onions
- ¼ cup thinly shaved radish
Instructions
Preparation
- In a medium bowl, whisk the dressing ingredients together until combined.
- Pat the chicken breasts dry and slice them in half into cutlets. Season both sides with salt and pepper. Place them in a large Ziplock bag.
- Add ⅓ of the dressing mixture to the chicken and place the rest in the refrigerator for serving. Seal the bag and toss to coat the chicken in the marinade. Refrigerate for at least 30 minutes and up to 24 hours.
Cooking
- 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.
- 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.
- When the chicken is cool enough to handle, slice it into strips.
Assembly
- Divide the mixed greens between bowls. Top with sliced chicken, bacon, tomatoes, avocado, green onions, and radishes.
- Drizzle over the remaining dressing and serve.
