Honey Mustard Chicken Salad (Printable Version)
Juicy chicken breast on fresh greens drizzled with a luscious sweet and tangy honey mustard dressing.
# What You'll Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts (about 12 oz each)
02 - 1 tbsp olive oil
03 - ½ tsp kosher salt
04 - ¼ tsp freshly ground black pepper
→ Salad
05 - 5 cups mixed salad greens
06 - 1 cup cherry tomatoes, halved
07 - 1 cup cucumber, sliced into ¼-inch rounds
08 - ½ red onion, thinly sliced
09 - 1 ripe avocado, sliced
→ Creamy Honey Mustard Dressing
10 - ⅓ cup mayonnaise
11 - 2 tbsp Dijon mustard
12 - 2 tbsp honey
13 - 1 tbsp fresh lemon juice
14 - 1 tbsp plain Greek yogurt
15 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Pat the chicken breasts dry with paper towels. Rub evenly with olive oil, then season both sides with salt and black pepper.
02 - Heat a grill pan or skillet over medium-high heat. Cook the chicken for 6 to 7 minutes per side until golden brown and the internal temperature reaches 165°F. Transfer to a plate and let rest for 5 minutes before slicing thinly against the grain.
03 - Arrange the mixed greens on a large serving platter or in individual bowls. Scatter the cherry tomatoes, cucumber slices, red onion, and avocado over the greens.
04 - In a small bowl, whisk together the mayonnaise, Dijon mustard, honey, lemon juice, and Greek yogurt until smooth and creamy. Season with salt and pepper to taste.
05 - Arrange the sliced chicken over the salad. Drizzle generously with the creamy honey mustard dressing. Toss gently to combine, or serve the dressing on the side.
# Expert Hints:
01 -
- The honey mustard dressing is the kind of thing you will want to put on everything from sandwiches to roasted vegetables.
- It comes together in thirty five minutes flat with zero fancy techniques or hard to find ingredients.
- You can easily swap components based on what is sitting in your crisper drawer right now.
02 -
- If you marinate the chicken in half the dressing before cooking, throw out that used marinade and make a fresh batch for serving because food safety matters more than saving time.
- Letting the chicken rest before slicing is the single step that determines whether your salad is dry and disappointing or incredibly juicy.
03 -
- Slice the chicken on a slight diagonal so each piece looks elegant and presents beautifully on the plate.
- Taste the dressing after whisking and trust your own palate because mustards vary wildly in heat and sweetness from brand to brand.