Creamy Honey Mustard Chicken Salad (Printable)
Juicy grilled chicken atop fresh greens drizzled with a luscious honey mustard dressing. Sweet, tangy, and ready in 35 minutes.
# What You’ll Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 tbsp olive oil
03 - ½ tsp salt
04 - ¼ tsp black pepper
→ Salad
05 - 5 cups mixed salad greens
06 - 1 cup cherry tomatoes, halved
07 - 1 cup cucumber, sliced
08 - ½ red onion, thinly sliced
09 - 1 avocado, sliced
→ Creamy Honey Mustard Dressing
10 - ⅓ cup mayonnaise
11 - 2 tbsp Dijon mustard
12 - 2 tbsp honey
13 - 1 tbsp fresh lemon juice
14 - 1 tbsp Greek yogurt (optional, for extra creaminess)
15 - Salt and pepper, to taste
# How To Make It:
01 - Preheat a grill pan or skillet over medium-high heat. Rub the chicken breasts with olive oil, salt, and black pepper on all sides.
02 - Cook the chicken for 6 to 7 minutes per side, or until golden and cooked through to an internal temperature of 165°F. Transfer to a plate and let rest for 5 minutes before slicing thinly against the grain.
03 - While the chicken rests, arrange the mixed salad greens on a large serving platter or in individual bowls. Top with halved cherry tomatoes, sliced cucumber, thinly sliced red onion, and sliced avocado.
04 - In a small mixing bowl, whisk together the mayonnaise, Dijon mustard, honey, fresh lemon juice, and Greek yogurt if using. Season with salt and pepper to taste. Adjust consistency with a splash of water if needed.
05 - Arrange the sliced chicken over the salad. Drizzle generously with the creamy honey mustard dressing. Toss gently to combine, or serve the dressing on the side.
# Expert Tips:
01 -
- The honey mustard dressing is the kind of thing you will want to put on everything from roasted potatoes to sandwiches.
- It comes together in about half an hour with zero complicated techniques or hard to find ingredients.
02 -
- Marinating the chicken in half the dressing for 30 minutes before cooking completely transforms the flavor but you must discard that used marinade.
- Letting the chicken rest before slicing is not optional because cutting too early sends all the juices running onto your cutting board.
03 -
- A grill pan with ridges gives you those beautiful char marks that make the chicken look as good as it tastes.
- Always check your Dijon mustard label for hidden gluten or allergens since brands vary more than you would expect.