Honey Mustard Chicken Salad

Honey Mustard Chicken Salad is the ultimate blend of sweet and tangy, with juicy grilled chicken drizzled in a glossy honey-mustard glaze atop crisp greens, cucumbers, cherry tomatoes, and shredded carrots. It’s a perfect meal when you want something both flavorful and balanced.

This salad delivers a satisfying mix of textures and flavors—from the tender, flavorful chicken to the crunchy, fresh vegetables and the slightly sweet zing of honey mustard. Whether as a quick lunch or a hearty dinner, it’s a nutrient-rich option that never feels bland.

Ingredients

Here’s what I use for this recipe. Feel free to swap ingredients to suit your taste!

• Chicken breast – Sliced into strips for easy grilling and serving
• Mixed greens – Such as romaine, baby spinach, or your favorite sturdy lettuce
• Cherry tomatoes – Halved to add juicy sweetness
• Cucumber – Sliced for a cool, crisp crunch
• Carrots – Shredded for vibrant color and texture
• Olive oil – For grilling and salad dressing
• Honey – Adds a mellow sweetness to the glaze
• Dijon mustard – Brings tang and depth
• Lemon juice or apple cider vinegar – For brightness
• Salt and black pepper – To balance the flavor
• Fresh parsley – Optional garnish for freshness and color

Tools You’ll Need

• Grill pan or skillet – To sear and glaze the chicken beautifully
• Cutting board – For prepping chicken and vegetables
• Sharp knife – For clean slicing
• Large salad bowl or serving platter – To assemble your dish
• Small bowl or jar – To whisk together the honey mustard dressing

Instructions

Step 1: Make the honey mustard glaze

In a small bowl, whisk together honey, Dijon mustard, olive oil, and a splash of lemon juice or vinegar. Season with a pinch of salt and pepper to your taste.

Step 2: Grill the chicken

Heat your grill pan or skillet over medium-high heat. Season the chicken with olive oil, salt, and pepper. Grill the strips for about 4–5 minutes per side until cooked through, brushing with honey mustard glaze during the final minutes for a sticky, flavorful coating.

Step 3: Prep the vegetables

While the chicken cooks, arrange the mixed greens in a bowl or on a platter. Add halved cherry tomatoes, cucumber slices, and shredded carrots evenly over the greens.

Step 4: Assemble the salad

Once the chicken is glazed and warm, place it over the bed of vegetables. Drizzle any remaining glaze over the chicken and salad for extra flavor.

Step 5: Garnish and serve

Finish with a sprinkle of chopped fresh parsley if desired. Serve immediately while the chicken is warm and the veggies stay crisp.

Tips

For a lighter option, use Greek yogurt instead of oil in the glaze.

Add avocado or chickpeas for extra creaminess or protein variety.

If you’d rather save prep time, use rotisserie chicken and toss it in glaze after slicing.

Store the glaze separately if preparing in advance to keep the salad from getting soggy.

Ways to Serve

As a satisfying stand-alone lunch or dinner

Alongside warm bread or garlic toast for a complete meal

Wrapped in a tortilla for an on-the-go option

Paired with roasted sweet potatoes or quinoa for a nourishing vibe

Frequently Asked Questions

Can I bake the chicken instead of grilling?

Yes—bake the chicken at 375°F for about 20 minutes, then brush with the glaze and broil briefly for caramelized edges.

How long can I store leftovers?

Keep the glazed chicken and salad components separately in the fridge and combine just before serving. They’ll stay fresh for up to 2 days.

Is there a vegan version?

Absolutely! Swap chicken for grilled tofu or tempeh, and use maple syrup instead of honey in the glaze.

See You in the Kitchen

This Honey Mustard Chicken Salad is simple to make yet full of satisfying flavor. I hope it becomes a go-to option for your healthy and delicious meals. I’d love to hear your tweaks or favorite ways to enjoy it!

Happy cooking!

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