Honey Mustard Chicken Salad
Honey Mustard Chicken Salad is a refreshing and vibrant dish that combines tender chicken, crisp mixed greens, and a tangy honey mustard dressing. Perfect for summer picnics or light lunches, this salad is not only quick to prepare but also customizable to suit your taste. Each bite offers a delightful crunch and a burst of flavor, making it a go-to recipe for gatherings or meal prep.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3 boneless, skinless chicken breasts (approx. 1.5 lbs)
- 4 cups mixed greens (spinach, arugula, romaine)
- 1 cup cucumber, sliced
- 1 cup cherry tomatoes, halved
- 1/4 cup honey
- 2 tbsp Dijon mustard
- 1/4 cup extra virgin olive oil
- 2 tbsp apple cider vinegar
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Season chicken breasts with salt and pepper and place in a greased baking dish.
- Bake chicken for 25-30 minutes until cooked through (internal temperature reaches 165°F/74°C).
- While the chicken bakes, whisk together honey, Dijon mustard, olive oil, and apple cider vinegar until smooth.
- Let the chicken rest for 5 minutes before slicing into thin strips.
- In a large bowl, combine mixed greens, cucumber slices, cherry tomatoes, and sliced chicken.
- Drizzle dressing over salad and toss gently until evenly coated.
Nutrition
- Serving Size: 1 salad bowl (approx. 300g)
- Calories: 410
- Sugar: 15g
- Sodium: 470mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 80mg
Keywords: For extra flavor, add garlic powder to the chicken prior to baking. Incorporate avocado slices or nuts for added creaminess and crunch. Store leftovers in an airtight container for up to three days; keep dressing separate until ready to serve.