Honey Mustard Chicken Salad
Honey Mustard Chicken Salad is a vibrant and delicious dish that combines tender chicken, fresh greens, and a creamy honey mustard dressing. This refreshing salad balances sweet and tangy flavors, making it perfect for picnics, potlucks, or quick weeknight dinners. Each colorful ingredient not only adds visual appeal but also provides a satisfying crunch with every bite.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 6
- Category: Salad
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 boneless skinless chicken breasts (about 1.5 lbs total)
- 6 cups mixed salad greens (spinach and arugula)
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, thinly sliced
- 1/2 red onion, thinly sliced
- 1/4 cup honey
- 2 tbsp Dijon mustard
- 1/4 cup extra virgin olive oil
- 2 tbsp apple cider vinegar
Instructions
- Preheat oven to 400°F (200°C). Season chicken breasts with salt and pepper and place them on a lined baking sheet.
- Bake for 20-25 minutes until the internal temperature reaches 165°F (75°C). Allow chicken to rest for five minutes.
- In a large bowl, chop mixed greens, cucumber, cherry tomatoes, and red onion.
- Whisk together honey, Dijon mustard, olive oil, and apple cider vinegar in a separate bowl until smooth.
- Slice rested chicken into strips or cubes and combine with chopped veggies in the bowl. Drizzle with dressing and gently mix.
- Serve immediately for the best flavors.
Nutrition
- Serving Size: Approximately 1.5 cups salad
- Calories: 350
- Sugar: 12g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
Keywords: - Marinate chicken in honey mustard sauce for at least 30 minutes for enhanced flavor. - Customize by adding grilled shrimp or tofu for a vegetarian option. - Store leftovers separately in airtight containers; enjoy cold or at room temperature.