Best Honey Mustard Chicken Salad Recipe

Why You’ll Love This Recipe

• Quick Preparation: This salad comes together in just 30 minutes, making it ideal for busy weeknight dinners or lunch meal prep.

• Homemade Honey Mustard Dressing: No need for store-bought dressing—this recipe includes an easy, fresh honey mustard sauce that doubles as both marinade and dressing.

• Protein-Packed and Filling: With tender chicken, beef, and avocado, this hearty salad will keep you satisfied for hours.

• Fresh and Colorful Ingredients: The combination of crisp lettuce, juicy tomatoes, creamy avocado, and crunchy red onions makes every bite interesting and delicious.

• Meal Prep Friendly: You can prep the chicken and dressing ahead of time, then assemble fresh salads throughout the week.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Chicken thighs or breasts

• Honey

• Dijon mustard

• Whole grain mustard

• Apple cider vinegar

• Olive oil

• Romaine lettuce

• Cherry tomatoes

• Avocado

• Red onion

• Beef (e.g., grilled steak or roast beef)

Directions

1. Prepare the Honey Mustard Dressing: In a bowl, whisk together honey, Dijon mustard, whole grain mustard, apple cider vinegar, and olive oil until well combined.

2. Marinate the Chicken: Place the chicken thighs or breasts in a resealable bag or shallow dish. Pour half of the honey mustard dressing over the chicken, ensuring each piece is well-coated. Marinate in the refrigerator for at least 15 minutes.

3. Cook the Beef: While the chicken is marinating, cook the beef (e.g., grilled steak or roast beef) to your desired doneness. Once cooked, set aside to rest before slicing thinly.

4. Cook the Chicken: In a skillet, cook the marinated chicken over medium heat. Cook each side for about 6-7 minutes, or until the internal temperature reaches 165°F (75°C). Remove from heat and let rest for 5 minutes before slicing.

5. Assemble the Salad: In a large bowl, combine chopped romaine lettuce, halved cherry tomatoes, sliced avocado, thinly sliced red onion, and thinly sliced beef. Add the sliced chicken on top.

6. Dress the Salad: Drizzle the remaining honey mustard dressing over the assembled salad. Toss gently to combine, ensuring all ingredients are evenly coated.

Servings and Timing

• Servings: 4

• Preparation Time: 15 minutes

• Cooking Time: 15 minutes

• Total Time: 30 minutes

Variations

• Protein Options: Substitute chicken with turkey cutlets or grilled tofu for a different twist.

• Greens: Swap romaine lettuce with mixed greens, spinach, or arugula for varied textures and flavors.

• Add-Ins: Incorporate nuts like toasted almonds or walnuts for added crunch, or sprinkle with feta or goat cheese for a creamy element.

• Dressing Alternatives: If you’re out of honey, try using maple syrup or agave nectar. Adjust the amount to taste, as these alternatives can be sweeter.

Storage/Reheating

• Storage: Store any leftover salad components separately in airtight containers in the refrigerator for up to 3 days. This prevents the salad from becoming soggy.

• Reheating: To reheat the chicken and beef, place them in a skillet over medium heat until warmed through, or microwave for 1-2 minutes. Assemble the salad just before serving to maintain freshness.

FAQs

Can I use store-bought honey mustard dressing?

Yes, you can use store-bought dressing if you’re short on time. However, homemade dressing offers fresher flavors and allows you to control the ingredients.

Is this salad suitable for meal prep?

Absolutely! Prepare the components ahead of time and store them separately. Assemble the salad just before eating to keep it fresh and crisp.

Can I make this salad vegetarian?

Yes, substitute the chicken with grilled tofu or tempeh, and omit the beef or use a vegetarian alternative.

What can I use instead of beef?

Try using grilled chicken or roasted turkey for a lighter protein option. Alternatively, add crispy fried shallots or toasted nuts for a crunchy texture.

How can I prevent the avocado from browning?

To prevent avocado from browning, toss the slices in a bit of lemon or lime juice before adding them to the salad.

Can I grill the chicken instead of pan-frying?

Yes, grilling the chicken adds a smoky flavor. Cook over medium heat until the internal temperature reaches 165°F (75°C).

What other dressings pair well with this salad?

A balsamic vinaigrette or ranch dressing can also complement the flavors in this salad.

Can I add cheese to this salad?

Yes, crumbled feta, goat cheese, or shredded cheddar can add a creamy and tangy element to the salad.

How do I know when the chicken is fully cooked?

Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C).

Can I use leftover roasted chicken?

Certainly! Leftover roasted or rotisserie chicken can be used to save time. Simply toss it into the salad with the other ingredients.

Conclusion

This honey mustard chicken salad is an excellent choice for anyone looking for a light yet filling meal. With tender chicken, fresh veggies, and a flavorful homemade honey mustard dressing, it’s perfect for busy days when you want something quick but delicious. Plus, the option to substitute proteins and customize the ingredients makes it easy to adjust based on your preferences. Enjoy!

Best Honey Mustard Chicken Salad Recipe

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• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: Servings: 4
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Looking for a fresh take on chicken salad? This honey mustard version has become my go-to lunch option, especially on busy weekdays. The sweet and tangy combination of honey and mustard elevates the traditional chicken salad to a whole new level. It’s simple to prepare, making it perfect for quick lunches or after-school snacks.

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Ingredients

Chicken thighs or breasts

Honey

Dijon mustard

Whole grain mustard

Apple cider vinegar

Olive oil

Romaine lettuce

Cherry tomatoes

Avocado

Red onion

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Instructions

1. Prepare the Honey Mustard Dressing: In a bowl, whisk together honey, Dijon mustard, whole grain mustard, apple cider vinegar, and olive oil until well combined.

2. Marinate the Chicken: Place the chicken thighs or breasts in a resealable bag or shallow dish. Pour half of the honey mustard dressing over the chicken, ensuring each piece is well-coated. Marinate in the refrigerator for at least 15 minutes.

3. Cook the Beef: While the chicken is marinating, cook the beef (e.g., grilled steak or roast beef) to your desired doneness. Once cooked, set aside to rest before slicing thinly.

4. Cook the Chicken: In a skillet, cook the marinated chicken over medium heat. Cook each side for about 6-7 minutes, or until the internal temperature reaches 165°F (75°C). Remove from heat and let rest for 5 minutes before slicing.

5. Assemble the Salad: In a large bowl, combine chopped romaine lettuce, halved cherry tomatoes, sliced avocado, thinly sliced red onion, and thinly sliced beef. Add the sliced chicken on top.

6. Dress the Salad: Drizzle the remaining honey mustard dressing over the assembled salad. Toss gently to combine, ensuring all ingredients are evenly coated.

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Notes

• Protein Options: Substitute chicken with turkey cutlets or grilled tofu for a different twist.

• Greens: Swap romaine lettuce with mixed greens, spinach, or arugula for varied textures and flavors.

• Add-Ins: Incorporate nuts like toasted almonds or walnuts for added crunch, or sprinkle with feta or goat cheese for a creamy element.

• Dressing Alternatives: If you’re out of honey, try using maple syrup or agave nectar. Adjust the amount to taste, as these alternatives can be sweeter.