Honey Mustard Chicken Salad Recipe | Fresh & Healthy Meal Idea
Make this honey mustard chicken salad for a fresh, healthy meal. Juicy chicken, crisp greens, and tangy-sweet honey mustard dressing combine for the perfect lunch, dinner, or meal prep recipe.
Equipment
- Grill pan or skillet
- Mixing bowls
- Measuring cups & spoons
- Cutting board & knife
- Salad spinner
- Tongs
Ingredients
- 1 lb boneless chicken breasts or thighs
- 6 cups mixed greens (romaine, spinach, arugula)
- 1 cucumber, sliced
- 1 cup cherry tomatoes, halved
- 1 cup corn kernels (fresh or frozen)
- 1 avocado, diced
- 4 slices bacon, cooked and crumbled
- ½ cup crumbled feta or shredded cheddar (optional)
- Fresh parsley or chives, for garnish
Honey Mustard Dressing:
- ¼ cup Dijon mustard
- 3 tbsp honey
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 garlic clove, minced
- Salt & pepper to taste
Instructions
- Prep: Marinate chicken in half the honey mustard dressing for 30 minutes (optional).
- Cook: Grill or pan-sear chicken until golden and cooked through (internal temp 165°F). Rest 5 minutes.
- Assemble: Layer greens, cucumber, tomatoes, corn, avocado, and bacon in a large bowl.
- Slice chicken: Cut rested chicken into strips and place on top.
- Dress: Drizzle with remaining honey mustard dressing.
- Serve: Garnish with parsley or chives.
- Pro Tip: Rest chicken before slicing to keep juices locked in.
Notes
- Make-ahead: Store components separately; assemble just before serving.
- Storage: Refrigerate up to 3 days; keep dressing in a separate container.
- Variations: Add cranberries and pecans for holiday flair, chili flakes for spice, or swap tofu for chicken in vegan versions.
- Meal prep: Double recipe and portion into containers for easy lunches.