This Honey Mustard Chicken Salad it has everything! Tender and seasoned chicken, bacon, crispy vegetables, creamy feta and a sweet and tangy honey sauce that brings it all together. I wanted a delicious summer salad that still felt light, was filling, and this recipe delivers. It’s everything you want in a big fresh salad and I know you’ll love it!
Your new summer salad recipe!
A honey mustard chicken salad recipe that you’ll be making over and over again.
Crunchy, creamy, sweet, salty and savory, this salad has everything you want in a meal and then some. It was an instant favorite when I first tried it and has become a staple ever since. The combination of salad toppings with creamy honey mustard dressing is divine! Plus, it comes together in minutes and is super filling. If you are tired of boring or bland salads, you have to make this recipe!
— Ashley
Everything you need to know about ingredients
This is an overview of the main ingredients in this recipe. See recipe card for full ingredients and instructions.
- Chicken: you will season the chicken with a simple but tasty combination of salt, garlic powder, onion powder, paprika and black pepper. I prefer to use chicken breast in this recipe, but feel free to use chicken thighs if that’s your thing.
- Bacon: What doesn’t make bacon better? It adds an incredible smoky and salty flavor to this recipe. I use leftovers baked bacon to keep things simple.
- Fresh products: Romaine lettuce, cherry tomatoes, fresh corn, red onion, avocado and chives combine to create the base of the salad. The combination of flavors and textures is perfect.
- Pumpkin seeds: I love adding pumpkin seeds to my salads for extra crunch. Chopped pistachios can work well too!
- Feta Cheese: the creamy feta adds a salty, tangy bite. Here you can also sub goat cheese!
- Dressing with honey mustard: skip the store-bought options, and make a quick homemade dressing using Dijon mustard, whole milk yogurt, apple cider vinegar, honey, garlic, lemon juice, salt, and pepper.
How to make a quick and easy honey mustard chicken salad recipe
- Prepare the decoration. Combine all dressing ingredients in a blender until smooth and creamy.
- Assemble the salad. Add the Romaine to a large mixing bowl, and toss in a few tablespoons of the dressing. Then add the remaining vegetables and toppings.
- Make the chicken. Toss chicken with seasonings until well coated. Then cook in oil in a skillet until both sides are golden brown and the internal temperature reaches 165°F. Let the chicken rest for a few minutes before slicing.
- serve up Top the salad with chicken fillets, and enjoy with the additional dressing.
More possible variations you can try
- Romaine lettuce – You’re not a fan of Romaine? Use spring mix, butter lettuce, arugula or spinach.
- chicken – exchange the chicken the salmonshrimp, or crispy baked tofu instead of that.
- Red Onion – Use thinly sliced or green onions instead of red onions. Or, add pickled red onion for even more tang.
- Pumpkin seeds – can’t find pumpkin seeds? Use sunflower seeds, almonds, walnuts or pecans. You can leave them out completely if you need to.
- Feta Cheese – Use goat cheese, blue cheese, grated cheddar or mozzarella.
- Add more protein – Want to make your honey mustard chicken salad even more filling? Add the hard-boiled eggs, quinoawhite beans, or crispy chickpeas.
How to save
After combining, the salad is served immediately to prevent the vegetables from getting soggy. However, if you want to prepare ahead, the chicken, salad and dressing will keep well in separate airtight containers.
The the chicken will stay fresh for up to 3-4 dayshas the dressing will keep for up to a weekand the salad will last 1-2 days. When you are ready to eat, gather all the ingredients.
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Description
This Honey Mustard Chicken Salad It combines tender and seasoned chicken, bacon, crunchy vegetables, creamy feta and a sweet and tangy honey mustard dressing for the perfect salad that isn’t boring. Quick to make, it’s perfect for an easy meal or a protein-packed snack!
for the chicken
- 1 tablespoon avocado oil
- 1 the pound boneless chicken breast
- 1 teaspoon the salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1/4 tsp black pepper
salad
- 6 cooked bacon in strips, chopped
- 10 the glasses chopped up romaine lettuce
- 1 the cup cherry tomatoesin half (orange and red)
- 1 the cup fresh grains of corn (frozen and thawed can also be used)
- 1/4 the cup thinly sliced red onion
- 2 avocados, sliced
- 2 spoons sliced chives
- 1/3 the cup pumpkin seeds or chopped pistachios
- 4oz grind it feta cheese
for clothing
- 1/4 the cup Dijon mustard
- 1/2 the cup whole milk yogurt
- 1/4 the cup apple cider vinegar
- 1/3 the cup honey
- 2 cloves of garlic
- 1 tablespoon lemon juice
- 1/2 tsp salt (more to taste)
- 1/4 tsp black pepper to taste
- Make the dressing: Add all ingredients to a blender and blend until well combined and creamy.
- Make the salad: Add chopped romaine to large mixing bowl. Toss in a few spoonfuls of dressing until lightly dressed. Top the salad with all the vegetables and toppings.
- Make the chicken: Add the chicken breast to a large mixing bowl. Add salt, pepper and seasonings. Toss the chicken in the seasoning until evenly coated. Heat a skillet over medium-high heat. When hot, add the olive oil and then add the chicken breast. Cook for 5-6 minutes per side until chicken is golden brown and internal temperature reaches 165 degrees. Let the chicken rest for five minutes before slicing.
- Top the salad with the chicken fillets and serve with the additional dressing.
Photo: Sasha Hooper
