Description
A vibrant and flavorful Honey Mustard Chicken Salad combining tender grilled chicken breasts with fresh mixed greens, cherry tomatoes, cucumber, red onion, and shredded carrots. Tossed in a creamy honey mustard dressing made with Dijon mustard, honey, mayonnaise, and apple cider vinegar, this salad offers a perfect blend of sweet, tangy, and savory flavors. Walnuts add a delightful crunch, making this dish a nutritious and satisfying meal perfect for lunch or dinner.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts (About 1 pound total)
- 1 tablespoon olive oil
- Salt and pepper to taste
Salad
- 6 cups mixed salad greens (Such as romaine, spinach, and arugula)
- 1 cup cherry tomatoes (Halved)
- 1 small cucumber (Diced)
- 1/2 cup red onion (Thinly sliced)
- 1/2 cup shredded carrots
- 1/4 cup walnuts (Chopped, optional)
Honey Mustard Dressing
- 1/3 cup honey
- 1/4 cup Dijon mustard
- 1/4 cup mayonnaise
- 1 tablespoon apple cider vinegar
Instructions
- Prepare the Chicken: Preheat your grill or skillet over medium heat. While heating, brush the chicken breasts with olive oil and season them generously with salt and pepper to enhance flavor and prevent sticking.
- Cook the Chicken: Grill the chicken breasts for 7 to 10 minutes on each side, or until fully cooked, making sure the internal temperature reaches 165°F (75°C) to ensure safety. Remove the chicken from heat and let it rest for a few minutes to retain its juices.
- Make the Dressing: In a mixing bowl, combine honey, Dijon mustard, mayonnaise, and apple cider vinegar. Whisk thoroughly until smooth and creamy to create the honey mustard dressing.
- Assemble the Salad: In a large bowl, combine the mixed greens, halved cherry tomatoes, diced cucumber, thinly sliced red onion, shredded carrots, and chopped walnuts if using. Toss gently to mix the ingredients evenly.
- Add Chicken and Dressing: Slice the rested chicken breasts into strips or bite-sized pieces. Add them to the salad and drizzle the honey mustard dressing over everything. Toss gently once more to coat the salad evenly with the dressing.
- Serve: Plate the salad immediately, optionally garnishing with additional walnuts for extra crunch and flavor. This salad is best enjoyed fresh to maintain crispness.
- Optional Marinating: For enhanced flavor, marinate the chicken breasts in some of the honey mustard dressing for 30 minutes before cooking. This infuses the chicken with extra tangy sweetness.
- Customization Tips: You can customize your salad by adding other vegetables like bell peppers or avocado, or incorporating cheeses such as feta or goat cheese for added richness.
- Storage Advice: Leftover salad should be stored in the refrigerator with the dressing kept separate to prevent the greens from becoming soggy. Combine just before serving.
Notes
- Ensure chicken is cooked to an internal temperature of 165°F (75°C) for safety.
- Marinating the chicken in dressing before grilling enhances flavor but is optional.
- Walnuts add crunch but can be omitted or substituted with other nuts for allergies.
- For a lighter dressing, mayonnaise can be reduced or replaced with Greek yogurt.
- Keep dressing separate if storing leftovers to maintain salad freshness.
- Feel free to adjust vegetable quantities based on your preference or seasonal availability.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 14g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg
Keywords: Honey mustard chicken salad, grilled chicken salad, healthy chicken salad, mixed greens salad, easy chicken salad recipe
