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'll 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)
# Method:
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 onto the hot grill pan and cook for 6 to 7 minutes per side, until fully cooked through and the internal temperature reaches 165°F. Remove from heat and let rest for 5 minutes before slicing or dicing into bite-sized pieces.
03 - In a mixing bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, honey, lemon juice, and minced garlic until smooth and creamy. Season with salt and pepper to taste.
04 - In a large salad bowl, combine the mixed greens, halved cherry tomatoes, thinly sliced red onion, sliced cucumber, and diced avocado.
05 - Arrange the sliced chicken over the salad greens. Drizzle the creamy honey mustard dressing over the top and toss gently until everything is evenly coated.
06 - Sprinkle with roasted sunflower seeds if desired. Serve immediately while the chicken is still warm.
# Insider Tips:
01 -
- The dressing doubles as a marinade if you want even deeper flavor on the chicken.
- Everything comes together in one pan and one bowl, which means cleanup is almost nonexistent.
- It tastes like something you would order at a cafe for sixteen dollars, except it costs pocket change to make at home.
02 -
- Do not skip the five minute rest on the chicken or all those beautiful juices will bleed out onto your cutting board instead of staying inside the meat.
- The dressing thickens as it sits in the fridge, so thin it with a splash of water or extra lemon juice if you make it ahead of time.
03 -
- Slice the chicken on a slight diagonal so each piece looks restaurant worthy and has the maximum surface area to hold onto dressing.
- Make the dressing first and let it sit while you cook the chicken, because those flavors marry and deepen in just ten minutes of resting time.