Honey Mustard Chicken Salad
This Honey Mustard Chicken Salad is a delightful combination of juicy chicken, fresh greens, and a sweet-tangy dressing. Perfect for a light lunch or dinner, this salad is satisfying and easy to make.
Equipment
- 1 grill pan or skillet
- 1 mixing bowl
- 1 whisk
- 1 cutting board
- 4 serving bowls
Ingredients
- 2 large chicken breasts about 1 pound total
- 6 cups mixed salad greens such as spinach, romaine, and arugula
- 1 cup cherry tomatoes halved
- ½ cup cucumber diced
- ¼ cup red onion thinly sliced
- ¼ cup honey
- ¼ cup Dijon mustard
- 2 tablespoons olive oil
- to taste salt
- to taste pepper
- ¼ cup crumbled feta cheese optional for topping
- ¼ cup walnuts optional for topping
Instructions
- Preheat the grill pan or skillet over medium-high heat.
- Season the chicken breasts with salt and pepper on both sides.
- Once the pan is hot, place the chicken in the pan and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from the pan and let it rest for 5 minutes.
- While the chicken is resting, prepare the honey mustard dressing by whisking together honey, Dijon mustard, and olive oil in a mixing bowl. Set aside.
- Slice the chicken into strips.
- In a large mixing bowl, combine the salad greens, cherry tomatoes, cucumber, and red onion.
- Drizzle the honey mustard dressing over the salad and toss to combine.
- Top the salad with the sliced chicken and optional feta cheese or walnuts, if desired.
- Serve the salad in individual bowls or on a large platter.
Notes
You can prepare the chicken in advance and store it in the refrigerator for up to three days.
This salad is versatile; feel free to add in other vegetables or proteins as you like.
Leftover dressing can be stored in the fridge for up to a week. Adjust the sweetness or tang of the dressing according to your taste preference.