Honey Mustard Chicken Salad

Why You’ll Love This Recipe

I love this recipe because it’s hearty enough to stand on its own as a meal, yet it’s light and packed with clean, wholesome ingredients. The sweet and tangy honey mustard dressing adds just the right punch of flavor without overpowering the fresh vegetables. It’s perfect for lunch, an easy dinner, or meal prep for the week. Plus, it’s super customizable based on what I have on hand.

ingredients

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

For the Salad:

• 2 boneless, skinless chicken breasts

• Salt and pepper, to taste

• 1 tablespoon olive oil

• 6 cups mixed salad greens

• 1 cup cherry tomatoes, halved

• 1/2 cucumber, thinly sliced

• 1/4 red onion, thinly sliced

• 1 avocado, sliced

• 1/4 cup sliced almonds

• 1/4 cup shredded cheddar or crumbled feta (optional)

For the Honey Mustard Dressing:

• 3 tablespoons Dijon mustard

• 2 tablespoons honey

• 2 tablespoons apple cider vinegar

• 1/4 cup olive oil

• Salt and black pepper, to taste

directions

1. I season the chicken breasts with salt and pepper on both sides.

2. In a skillet over medium heat, I heat 1 tablespoon of olive oil. I cook the chicken for about 6–7 minutes per side, until golden and fully cooked through. After cooking, I let it rest for 5 minutes before slicing.

3. While the chicken cooks, I whisk together the Dijon mustard, honey, apple cider vinegar, olive oil, salt, and pepper in a small bowl until smooth.

4. In a large salad bowl, I combine the mixed greens, cherry tomatoes, cucumber, red onion, and sliced almonds.

5. I add the sliced chicken and avocado on top, then sprinkle with cheese if I’m using it.

6. Just before serving, I drizzle the salad with the honey mustard dressing and toss lightly to coat everything evenly.

Servings and timing

This recipe makes 4 servings. It takes about 15 minutes to prep and another 15 minutes to cook, so the total time is 30 minutes. Each serving is around 395 kcal, making it a perfect meal that feels both nourishing and satisfying.

Variations

• I sometimes swap the chicken for grilled shrimp or salmon for a different protein profile.

• For extra crunch, I add sunflower seeds or roasted chickpeas.

• I switch between cheddar, feta, or goat cheese depending on what I have on hand—each brings a unique flavor.

• When I want more greens, I mix in baby spinach or arugula along with the salad mix.

storage/reheating

I store all the components separately if I’m prepping ahead. The dressing goes into a jar, and the cooked chicken stays in an airtight container in the fridge for up to 3 days. When I’m ready to eat, I assemble the salad fresh and drizzle the dressing just before serving to keep the veggies crisp.

FAQs

Can I grill the chicken instead of pan-searing?

Yes, grilled chicken works beautifully. I often grill it in the summer for extra flavor and char.

How long does the dressing keep?

I keep the honey mustard dressing in the fridge for up to a week. I always give it a quick stir or shake before using.

Can I make this salad vegetarian?

Absolutely. I’ve replaced the chicken with roasted chickpeas, tofu, or even hard-boiled eggs for a meat-free version.

What kind of mustard is best for the dressing?

I prefer Dijon for its smooth texture and bold flavor, but whole grain mustard adds a nice rustic touch too.

Is this salad good for meal prep?

Yes, it’s one of my top choices for prepping ahead. I store the ingredients in separate containers and build the salad fresh each day for the best texture.

Conclusion

Honey Mustard Chicken Salad is a flavorful, feel-good meal I can make anytime I need something quick and nourishing. The combination of crisp greens, juicy chicken, creamy avocado, and that homemade dressing always leaves me satisfied. Whether it’s lunch on the go or a light dinner at home, this salad never lets me down.