Description
This Honey Mustard Chicken Salad is a hearty, wholesome mix of juicy grilled chicken, crisp greens, fresh veggies, and a sweet and tangy honey mustard dressing. It’s easy to put together and great for meal prep or a quick, healthy meal.
Ingredients
For the chicken:
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1 lb boneless, skinless chicken breasts
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2 tablespoons olive oil
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Salt and pepper, to taste
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1/2 teaspoon garlic powder (optional)
For the honey mustard dressing (and marinade):
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1/4 cup Dijon mustard
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1/4 cup honey
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2 tablespoons olive oil
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1 tablespoon apple cider vinegar or lemon juice
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Salt and pepper, to taste
For the salad:
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6 cups mixed greens (romaine, arugula, or spinach)
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1 cup cherry tomatoes, halved
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1/2 cucumber, sliced
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1/2 red onion, thinly sliced
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1 avocado, sliced
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1/4 cup shredded carrots (optional)
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1/4 cup sliced almonds or chopped pecans (optional)
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Crumbled feta or goat cheese (optional)
Instructions
1. Make the dressing/marinade:
In a bowl, whisk together Dijon mustard, honey, olive oil, and vinegar. Season with salt and pepper to taste.
2. Marinate the chicken:
Reserve 2 tablespoons of the dressing. Pour the rest over the chicken and marinate for at least 20 minutes or up to overnight in the refrigerator.
3. Cook the chicken:
Heat a skillet or grill pan over medium heat. Remove chicken from the marinade and cook for 5–7 minutes per side, or until cooked through and golden brown. Let rest for 5 minutes before slicing.
4. Assemble the salad:
On a large platter or in a salad bowl, arrange the mixed greens, cherry tomatoes, cucumber, onion, avocado, carrots, nuts, and cheese (if using). Top with the sliced chicken.
5. Drizzle and serve:
Drizzle reserved dressing over the salad just before serving. Toss gently if desired, or serve as a composed salad.
Notes
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Swap chicken for grilled tofu or chickpeas for a vegetarian version.
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Store-bought honey mustard dressing works in a pinch.
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Great for meal prep: store components separately and assemble before serving.