When I’m looking for a simple and delicious lunch, I make this honey mustard chicken salad. I top mixed salad greens with honey mustard marinated grilled chicken, fresh veggies, bacon, and my deliciously creamy honey mustard salad dressing. It has the perfect balance of tangy and savory flavors!
Grilled Chicken Salad with Honey Mustard Dressing
My honey mustard salad dressing uses only 5 simple ingredients, and it’s so good I just had to use it as a marinade for the juicy grilled chicken, too. Made with Dijon mustard, mayonnaise, honey apple cider vinegar, and olive oil, it’s rich, tangy, and of course, creamy. It infuses both the chicken and the salad with tangy-sweet honey mustard flavor, making eating my greens a treat!
But tender chicken isn’t the only yummy topping I have on this hearty and healthy salad! It’s also accompanied by crispy bacon, red onion, cherry tomatoes, and avocado slices for an irresistible medley of crunchy textures and vibrant flavors. You’ve got to try it!
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Marinade Safety Tip
While I absolutely love that my homemade dressing pulls double-duty as a marinade, it’s important to remember safety first! I always pour the marinade portion into the bag first and seal it up, then I place the rest of the dressing into the fridge so I don’t have to worry about whether or not it’s been in contact with the raw chicken.
Honey Mustard Chicken Salad Recipe
Equipment
- Grill or Indoor Grill Pan
Ingredients
For the Dressing/Marinade:*
- ½ cup Dijon mustard
- ½ cup mayonnaise (**)
- ¼ cup honey
- 2 tablespoons apple cider vinegar
- 2 tablespoons olive oil
For the Salad:
- 2 boneless, skinless chicken breasts (***)
- salt and pepper (to taste)
- 4 slices bacon (chopped)
- 6 cups mixed greens
- 1 cup cherry or grape tomatoes (halved)
- 1 avocado (sliced)
- ¼ cup diced red onion
Instructions
- In a medium bowl, whisk the dressing ingredients together until combined.½ cup Dijon mustard, ½ cup mayonnaise, ¼ cup honey, 2 tablespoons apple cider vinegar, 2 tablespoons olive oil
- Add ⅓ of the mixture to a zip-top bag and place the rest in the refrigerator for serving.
- Slice the chicken breasts in half into cutlets. You should have four total. Season both sides with salt and pepper2 boneless, skinless chicken breasts, salt and pepper
- Add the chicken to the zip-top bag with the marinade. Seal the top and toss to coat in the marinade. Refrigerate for 2 hours. If you don’t have the time, let it marinate while you prep the salad ingredients!
- Heat your grill or grill pan to medium-high (375-450°F).
- Grill the chicken on both sides until cooked through. Set aside to rest for 5 minutes.
- When the chicken is cool enough to handle, slice it into strips.
- While the chicken is cooking, cook the bacon in a skillet over medium-high heat until crispy. Remove from the pan with a slotted spoon and place on a paper towel-lined plate to drain off excess fat.4 slices bacon
- To assemble, divide the greens between bowls. Top with chicken, bacon, tomatoes, avocado and red onion. Drizzle over the remaining dressing and serve.6 cups mixed greens, 1 cup cherry or grape tomatoes, 1 avocado, ¼ cup diced red onion
Notes
- Add a bit of water to your honey mustard dressing to thin it out if it’s a little too thick. It may thicken a bit while it sits in the fridge.
- Toss your sliced avocado in a tiny bit of the apple cider vinegar before adding it to the salad to prevent browning.
- After dicing the red onion, soak the pieces in ice water for 10 minutes, then drain to give them a more mellow flavor.
- Feel free to add more toppings, such as diced apples, slivered almonds, or corn kernels!
- Slice the chicken against the grain. Look for the tiny lines in the meat and cut perpendicular to them. This ensures every bite of the chicken breast is tender rather than stringy.
- Air Fryer: Preheat your air fryer to 380°F for 5 minutes. Place the marinated chicken breasts in the basket and air fry for 16-20 minutes, flipping halfway.
- Sous Vide: Set your sous vide to 160°F. Seal the marinated chicken in a zip-top bag, and submerge in the sous vide bath for 1 hour. Optionally sear in a pan for extra browning.
- Instant Pot: Place 1 cup of chicken broth in the bottom of your pressure cooker, then place the marinated chicken breasts on top of the trivet. Seal and pressure cook on “HIGH” for 8 minutes, then natural release.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Use Those Leftovers for Two Meals in One
I often throw this yummy salad together the day after making my favorite honey mustard roast chicken. I just shred the leftover chicken and toss it with the homemade honey mustard dressing. So yummy, and perfect for an easy lunch or dinner!
How to Make Honey Mustard Chicken Salad Step by Step
Mix the Dressing: In a medium bowl, whisk ½ cup of Dijon mustard, ½ cup of mayonnaise, ¼ cup of honey, 2 tablespoons of apple cider vinegar, and 2 tablespoons of olive oil until combined. Whisk in the oil last, slowly streaming it in to emulsify everything together. Add ⅓ of the mixture to a zip-top bag and place the rest in the refrigerator for serving.
Season the Chicken: Slice 2 boneless, skinless chicken breasts in half into cutlets. You should have four in total. Season both sides with salt and pepper (I usually use about 1 teaspoon per pound).
Marinate the Chicken: Add the chicken to the zip-top bag with the marinade. Seal the top and toss to coat in the marinade. Refrigerate for 2 hours or up to 8 hours. If you don’t have the time, let it marinate while you prep the salad ingredients!
Grill the Chicken: Heat your grill or grill pan to medium-high (375-450°F). Grill the chicken for 5-6 minutes per side, or until cooked through to 165°F. Set aside to rest for 5 minutes so the juices have time to redistribute. When the chicken is cool enough to handle, slice it into strips against the grain for a tender bite.
Cook the Bacon: While the chicken is cooking, cook 4 chopped slices of bacon in a skillet over medium-high heat until crispy, about 5 minutes. Remove from the pan with a slotted spoon and place on a paper towel-lined plate to drain off excess fat.
Assemble the Salads: Divide 6 cups of mixed greens between bowls. Top with chicken, bacon, 1 cup of halved cherry tomatoes, 1 sliced avocado, and ¼ cup of diced red onion. Drizzle over the remaining dressing and serve.
How to Store, Freeze, and Reheat
Store leftover honey mustard chicken salad in an airtight container in the refrigerator for up to 3 days. I recommend separating the chicken, dressing, and salad greens until ready to serve. You can also freeze just the grilled chicken in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before adding to your freshly tossed salads.
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