Honey Mustard Avocado Chicken Salad

Why You’ll Love This Recipe

I love how this salad combines bold flavors and textures in such a satisfying way. The honey mustard dressing is sweet, sharp, and a little creamy—just enough to coat every bite without overpowering it. Avocado adds richness, chicken brings protein, and the fresh veggies give it crunch and balance. It’s easy to throw together, keeps me full, and is great for meal prep or a light dinner.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

cooked chicken breast (grilled, pan-seared, or shredded)
ripe avocado (sliced or cubed)
mixed greens or romaine lettuce
cherry tomatoes (halved)
cucumber (sliced)
red onion (thinly sliced)
olive oil
Dijon mustard
honey
apple cider vinegar or lemon juice
garlic (minced)
salt
black pepper

directions

1. I start by making the honey mustard dressing: in a bowl, I whisk together olive oil, Dijon mustard, honey, vinegar or lemon juice, garlic, salt, and pepper until smooth and creamy.

2. I season and cook the chicken breast if it’s not already prepared—either by grilling, pan-searing, or baking it until fully cooked, then let it rest before slicing.

3. In a large bowl, I toss together the greens, cherry tomatoes, cucumber, red onion, and avocado.

4. I add the sliced chicken on top and drizzle everything with the honey mustard dressing.

5. I toss gently to combine and serve immediately, or keep the dressing on the side if I’m prepping ahead.

Servings and timing

This salad serves 2 to 3 as a main dish, or 4 as a side. It takes about 25–30 minutes total, depending on whether I already have cooked chicken on hand. It’s quick, fresh, and great for lunch or dinner.

Variations

When I want a twist, I sometimes add crumbled feta or goat cheese, or toss in nuts like pecans or almonds for crunch. I’ve also used baby spinach instead of mixed greens, and added sliced apples or dried cranberries for sweetness. To make it heartier, I serve it with quinoa or brown rice on the side.

storage/reheating

If I’m prepping ahead, I store the dressing separately and toss everything together just before eating. The salad (without dressing) keeps well in the fridge for up to 2 days. Leftover cooked chicken stays good for about 3 days. I don’t recommend freezing this salad because of the avocado and fresh vegetables.

FAQs

Can I use rotisserie chicken?

Yes, and I often do when I want to save time. I shred the meat and toss it right in for a no-cook shortcut.

Is the dressing very sweet?

The honey adds a nice sweetness, but I balance it with Dijon mustard and acidity. I adjust the honey amount to taste depending on how sweet I want it.

Can I make this dairy-free?

Absolutely. This salad is naturally dairy-free unless I choose to add cheese. The dressing is also dairy-free.

How do I keep the avocado from browning?

I slice the avocado right before serving or toss it gently in a little lemon juice if I’m packing it for later. This helps keep it fresh and green.

What greens work best?

I like using a mix of arugula, baby spinach, and romaine, but any fresh greens work—whatever I have in the fridge is usually good enough.

Conclusion

Honey Mustard Avocado Chicken Salad is the kind of meal that feels light but leaves me satisfied. It’s colorful, full of texture, and bursting with sweet and tangy flavor. Whether I’m making it for lunch, dinner, or a healthy meal prep option, it’s one of those recipes that always hits the mark.