Description
This refreshing Honey Mustard Chicken Salad combines juicy grilled chicken with crisp veggies and a tangy honey mustard dressing. It’s a perfect balance of sweet, savory, and fresh flavors, making it an ideal light meal for lunch or dinner.
Ingredients
For the Honey Mustard Chicken Salad:
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper to taste
- 6 cups mixed salad greens (such as romaine, spinach, arugula, or baby kale)
- 1 cucumber, thinly sliced
- 1 carrot, julienned or thinly sliced
- 1/2 red onion, thinly sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup toasted walnuts or almonds (optional)
- 1/4 cup crumbled feta cheese (optional)
For the Honey Mustard Dressing:
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- 1/4 cup olive oil
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Instructions
Start by preparing the chicken breasts. Season both sides with olive oil, salt, and pepper. The olive oil helps to keep the chicken juicy while also adding a bit of flavor. The salt and pepper are key to seasoning the chicken.
Heat the grill or grill pan to medium-high heat. Place the chicken breasts on the grill and cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C). The chicken should have a nice sear on the outside while staying juicy on the inside. If you’re using a grill pan, you can press the chicken down slightly with a spatula to ensure even grilling.
Once cooked, remove the chicken from the grill and let it rest for a few minutes before slicing it into thin strips or bite-sized pieces. This helps to retain the juices and ensures the chicken remains tender.
While the chicken is grilling, prepare the salad ingredients. Start by washing and drying the salad greens thoroughly. Use a salad spinner if you have one to remove excess water. Chop the greens into bite-sized pieces and place them in a large salad bowl.
Next, slice the cucumber, julienne or thinly slice the carrot, and thinly slice the red onion. If you have cherry tomatoes, halve them to release some of their juicy flavor. Add all of these ingredients to the bowl with the greens.
If you’re adding any nuts, such as toasted walnuts or almonds, toast them lightly in a dry skillet over medium heat for 2-3 minutes until they’re golden and fragrant. This step brings out their natural oils and enhances their flavor. Set aside to cool before adding to the salad.
You can also add crumbled feta cheese for extra creaminess and tang, though this is optional. The feta pairs wonderfully with the honey mustard dressing, adding a salty contrast to the sweetness of the dressing.
To make the dressing, whisk together the Dijon mustard, honey, apple cider vinegar, garlic powder, olive oil, and a pinch of salt and pepper in a small bowl. The mustard adds a bit of tang, while the honey provides sweetness. The apple cider vinegar adds acidity to balance the dressing’s flavors.
Whisk the ingredients until the dressing is smooth and emulsified. If the dressing is too thick, you can add a bit more olive oil to reach your desired consistency. Taste the dressing and adjust the seasonings as needed, adding more honey for sweetness or vinegar for extra tang.
Once the chicken is cooked and rested, slice it into thin strips. In the large salad bowl with your prepared vegetables, add the sliced chicken. Drizzle the honey mustard dressing over the salad and toss everything together gently, making sure the chicken and vegetables are evenly coated with the dressing.
Top the salad with the toasted nuts and crumbled feta cheese, if using. This adds a nice crunch and extra flavor to each bite. The creamy feta balances out the sweetness of the honey mustard dressing while the nuts provide texture.
Serve the Honey Mustard Chicken Salad immediately. This salad is best enjoyed fresh, with the chicken still warm and the vegetables crisp. The dressing should coat the salad ingredients without making them soggy, providing a delicious contrast of flavors and textures.
This salad pairs wonderfully with a light, crisp white wine or iced tea for a refreshing meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 350-400 kcal
- Fat: 15-20g
- Carbohydrates: 20-25g
- Protein: 30-35g