Creamy Honey Mustard Chicken Salad (Printable)
Juicy chicken and crisp greens tossed in a sweet, tangy honey mustard dressing for a satisfying meal.
# What you need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 tbsp olive oil
03 - Salt and black pepper, to taste
→ Creamy Honey Mustard Dressing
04 - 3 tbsp mayonnaise
05 - 2 tbsp Greek yogurt
06 - 2 tbsp Dijon mustard
07 - 2 tbsp honey
08 - 1 tbsp lemon juice
09 - 1 clove garlic, finely minced
10 - Salt and black pepper, to taste
→ Salad
11 - 4 cups mixed salad greens (romaine, spinach, arugula)
12 - 1 cup cherry tomatoes, halved
13 - 1/2 small red onion, thinly sliced
14 - 1 cucumber, sliced
15 - 1 ripe avocado, diced
16 - 1/4 cup roasted sunflower seeds (optional)
# Directions:
01 - Preheat a grill pan or skillet over medium heat. Coat the chicken breasts with olive oil and season generously with salt and black pepper on both sides.
02 - Place the seasoned chicken in the heated pan and cook for 6 to 7 minutes per side, until fully cooked through and the juices run clear. Transfer to a plate and rest for 5 minutes before slicing or dicing.
03 - In a mixing bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, honey, lemon juice, minced garlic, salt, and pepper until smooth and creamy. Set aside.
04 - In a large salad bowl, combine the mixed greens, halved cherry tomatoes, sliced red onion, cucumber slices, and diced avocado.
05 - Arrange the sliced chicken over the salad. Drizzle generously with the creamy honey mustard dressing and toss gently to coat all ingredients evenly. Sprinkle with roasted sunflower seeds if desired and serve immediately.
# Expert Tips:
01 -
- The dressing doubles as a marinade if you want even more punch, so you get two recipes in one.
- Everything comes together in one pan and one bowl, which means cleanup is almost nonexistent.
02 -
- Do not skip the resting step for the chicken, slicing too early means all the moisture ends up on your cutting board instead of in the salad.
- The dressing thickens as it sits in the fridge, so if you make it ahead, stir in a splash of water or extra lemon juice to loosen it before pouring.
03 -
- Pound the chicken to an even thickness before cooking so the thinner end does not dry out while the thick part finishes cooking through.
- Swirl a teaspoon of whole grain mustard into the finished dressing for little pops of texture and a more complex flavor.