Honey Mustard Chicken Salad

 Honey Mustard Chicken Salad Recipe

rep Time: 15 minutes

Cook Time: 15–20 minutes

Serves: 2–3

Ingredients

For the Chicken:

2 boneless, skinless chicken breasts

1 tbsp olive oil

Salt and pepper to taste

1/2 tsp garlic powder

1/2 tsp paprika

For the Salad Base:

4 cups mixed lettuce or romaine (washed and chopped)

1 cup cherry tomatoes (halved)

1/2 cucumber (sliced)

1/4 red onion (thinly sliced)

1 avocado (sliced)

1/4 cup shredded carrots (optional)

2 tbsp roasted sunflower seeds or crushed nuts (optional)

For the Honey Mustard Dressing & Marinade:

(Use half to marinate the chicken, and the rest as dressing.)

3 tbsp Dijon mustard

2 tbsp honey

2 tbsp olive oil

1 tbsp apple cider vinegar (or lemon juice)

Salt & pepper to taste

1/2 tsp garlic (minced or grated)

Instructions

1. Make the Dressing/Marinade:

In a bowl, whisk together Dijon mustard, honey, olive oil, vinegar/lemon juice, garlic, salt, and pepper.

Taste and adjust the balance of sweetness and tanginess.

2. Marinate the Chicken:

Reserve half the dressing for salad.

Pour the remaining half over chicken breasts and marinate for at least 15–30 minutes (or up to 4 hours in the fridge).

3. Cook the Chicken:

Heat a grill pan or skillet over medium heat with a little oil.

Cook chicken breasts for 6–8 minutes per side or until fully cooked and golden brown.

Let rest for 5 minutes, then slice into strips.

4. Assemble the Salad:

In a large bowl or platter, add lettuce, tomatoes, cucumber, onion, avocado, carrots, and seeds/nuts.

Arrange sliced chicken on top.

Drizzle with the remaining honey mustard dressing.

5. Serve Immediately:

Toss gently before serving or serve with dressing on the side.

Optional Add-Ins

Hard-boiled eggs

Croutons

Feta or goat cheese

Roasted sweet potatoes or quinoa for a heartier bowl