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homemade honey mustard dressing

Honey Mustard Chicken Salad Recipe

Honey Mustard Chicken Salad is a fresh, colourful and protein-packed meal made with juicy grilled chicken, crisp lettuce, creamy avocado, sweetcorn, cherry tomatoes and a rich homemade honey mustard dressing. Perfect for a quick lunch, light dinner or meal prep, this easy recipe delivers the perfect balance of sweet, tangy and savoury flavours in every bite. Ready in just 35 minutes, it's a healthy, family-friendly salad that's both satisfying and delicious.
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Prep Time 20 minutes
Cook Time 15 minutes
Course Dinner, Lunch, Main Course
Cuisine Continental
Servings 6 People
Calories 480 kcal

Equipment

  • 1 Large Mixing Bowl Used for tossing all the salad ingredients together evenly.
  • 1 Small Mixing Bowl Perfect for whisking the homemade honey mustard dressing until smooth and creamy.
  • 1 Sharp Chef’s Knife Essential for slicing vegetables neatly and cutting the cooked chicken into even pieces.
  • 1 Chopping Board Provides a stable surface for safely preparing all ingredients.
  • 1 Large Frying Pan or Grill Pan - Ideal for cooking the chicken until beautifully golden and juicy.
  • 1 Kitchen Tong - Makes turning the chicken during cooking quick and safe.
  • 2 Measuring Cups And Measuring Spoons: Ensure accurate ingredient quantities for consistent results.
  • 1 Whisk Helps combine the dressing ingredients into a smooth, creamy consistency.
  • 1 Salad Spinner (Optional) - Removes excess water from leafy vegetables, helping the dressing coat every leaf properly.
  • Serving Bowl or Platter - Perfect for presenting your colourful Honey Mustard Chicken Salad beautifully at the table.

Ingredients
  

For The Salad

  • 900 g Boneless Skinless Chicken Breast - The star of Honey Mustard Chicken Salad.
  • 2 Large Cos or Romaine Lettuces Chopped - Provides a crisp, refreshing base with excellent crunch.
  • 120 g Baby Spinach - Adds vibrant colour together with vitamins minerals and antioxidants.
  • 250 g Cherry Tomatoes Halved - Their natural sweetness balances the tangy dressing beautifully.
  • 1 Large Cucumber Sliced - Offers refreshing crunch and extra hydration.
  • 1 Large Red Capsicum Bell Pepper, Thinly Sliced - Adds colour, sweetness and plenty of Vitamin C.
  • 1 Medium Red Onion Thinly Sliced - Brings mild sharpness that complements the dressing.
  • 2 Medium Carrots Julienned - Adds sweetness, colour and satisfying texture.
  • 2 Medium Avocados Sliced - Creates rich creaminess while supplying healthy fats.
  • 120 g Sweetcorn Kernels - Adds gentle sweetness and attractive colour.
  • 80 g Toasted Almond Flakes - Provides a delicious crunchy finish.
  • 100 g Feta Cheese Crumbled (Optional) - Adds creamy, salty richness that pairs wonderfully with Honey Mustard Chicken Salad.
  • 2 Tablespoons Fresh Parsley Chopped - Brightens the salad with fresh herbal flavour.

For The Honey Mustard Dressing

  • 120 ml Mayonnaise - Creates a rich creamy texture.
  • 60 ml Greek Yoghurt - Lightens the dressing while adding protein and freshness.
  • 3 Tablespoons Honey - Brings natural sweetness that balances the mustard perfectly.
  • 2 Tablespoons Dijon Mustard - Provides bold tangy flavour and signature character.
  • 1 Tablespoon Wholegrain Mustard - Adds texture and extra mustard depth.
  • 2 Tablespoons Fresh Lemon Juice - Brightens every ingredient with refreshing acidity.
  • 2 Tablespoons Extra Virgin Olive Oil - Creates a silky smooth dressing.
  • 1 Small Garlic Clove Finely Minced - Adds subtle savoury depth.
  • ½ Teaspoon Sea Salt - Enhances every flavour in the dressing.
  • ½ Teaspoon Freshly Ground Black Pepper - Adds gentle warmth and complexity.
  • 1 Teaspoon Apple Cider Vinegar - Gives the dressing a pleasant tangy finish.

Instructions
 

Step 1: Prepare The Chicken

  • Remove the chicken breasts from the refrigerator about 15–20 minutes before cooking to allow them to come closer to room temperature.
  • Pat the chicken dry thoroughly using kitchen paper. This helps it brown beautifully during cooking.

Season both sides generously with:

  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon dried parsley
  • Drizzle with 1 tablespoon olive oil and rub the seasoning evenly over every piece.
  • Heat a grill pan or frying pan over medium-high heat until hot.
  • Place the chicken into the pan without overcrowding.
  • Cook for 6–7 minutes per side, depending on thickness, until golden brown and the internal temperature reaches 75°C.
  • Transfer the cooked chicken onto a plate.
  • Allow it to rest for 8–10 minutes before slicing. Resting keeps the chicken juicy and ensures your Honey Mustard Chicken Salad stays moist and flavourful.

Step 2: Prepare The Vegetables

  • Wash all vegetables thoroughly under cold running water.
  • Dry the lettuce and spinach completely using a salad spinner or clean kitchen towel.
  • Chop the romaine lettuce into bite-sized pieces.
  • Slice the cucumber into thin rounds.
  • Halve the cherry tomatoes.
  • Thinly slice the red onion.
  • Julienne the carrots.
  • Slice the avocado just before serving to prevent browning.
  • Chop the fresh parsley.
  • Place all prepared vegetables into a large salad bowl.
  • Fresh, crisp vegetables are what make Honey Mustard Chicken Salad so colourful, refreshing and satisfying.

Step 3: Make The Honey Mustard Dressing

    In a medium bowl, combine:

    • 120ml mayonnaise
    • 60ml Greek yoghurt
    • 3 tablespoons honey
    • 2 tablespoons Dijon mustard
    • 1 tablespoon wholegrain mustard
    • 2 tablespoons fresh lemon juice
    • 2 tablespoons extra virgin olive oil
    • 1 teaspoon apple cider vinegar
    • 1 minced garlic clove
    • ½ teaspoon sea salt
    • ½ teaspoon black pepper
    • Whisk continuously until the dressing becomes smooth, creamy and glossy.
    • Taste the dressing.
    • Add a little more honey if you prefer a sweeter dressing.
    • Add extra Dijon mustard for a sharper flavour.
    • If the dressing feels too thick, whisk in a teaspoon of cold water until you reach your preferred consistency.
    • This homemade dressing is what gives Honey Mustard Chicken Salad its signature sweet, tangy and creamy flavour.

    Step 4: Slice The Chicken

    • Using a sharp knife, slice the rested chicken across the grain into thin strips.
    • Cutting against the grain keeps every bite wonderfully tender.
    • Arrange the sliced chicken on a plate while preparing the salad.
    • The juicy slices of chicken are the highlight of every bowl of Honey Mustard Chicken Salad.

    Step 5: Assemble The Salad

      Add the following ingredients into your serving bowl:

      • Chopped romaine lettuce
      • Baby spinach
      • Cherry tomatoes
      • Cucumber
      • Carrots
      • Red onion
      • Sweetcorn
      • Drizzle about two-thirds of the dressing over the vegetables.
      • Using salad tongs, gently toss until everything is lightly coated.
      • Avoid overmixing, as delicate leaves can bruise.
      • Even coating ensures every bite of Honey Mustard Chicken Salad is packed with flavour.

      Step 6: Add The Toppings

        Arrange attractively over the salad:

        • Sliced grilled chicken
        • Avocado slices
        • Toasted almond flakes
        • Crumbled feta cheese (optional)
        • Chopped parsley
        • Finish with another light drizzle of the remaining honey mustard dressing.
        • Your colourful Honey Mustard Chicken Salad is now ready to serve.

        Step 7: Serve Immediately

        • Serve chilled or slightly warm.
        • Enjoy with crusty bread, garlic bread or warm dinner rolls.
        • For extra freshness, garnish with freshly cracked black pepper and a squeeze of lemon juice just before serving.

        Notes

        • 🥗 For the freshest flavour, use crisp, chilled lettuce and vegetables, and wash and dry them thoroughly before assembling the salad.
        • 🍗 Cook the chicken until it reaches an internal temperature of 75°C, then allow it to rest for 5–10 minutes before slicing to keep it tender and juicy.
        • 🍯 Adjust the honey and mustard to suit your taste. Add more honey for a sweeter dressing or extra Dijon mustard for a tangier kick.
        • 🥑 Slice the avocado just before serving to prevent it from browning and to maintain its creamy texture.
        • 🌰 Lightly toast the almond flakes or pumpkin seeds to enhance their flavour and add extra crunch.
        • 🧀 Feta cheese is optional, but it adds a delicious creamy, salty contrast to the sweet honey mustard dressing.
        • 🥣 If preparing Honey Mustard Chicken Salad in advance, store the dressing separately and toss it with the salad just before serving to keep the greens crisp.
        • 🌿 Fresh herbs such as parsley, chives or dill make an excellent garnish and add extra freshness.
        • ❄️ Leftover dressing can be refrigerated in an airtight container for up to 5 days and used on salads, sandwiches or as a dipping sauce.
        • 🍽️ This Honey Mustard Chicken Salad is perfect for lunch, dinner, picnics, potlucks and weekly meal prep, and it pairs beautifully with crusty bread, garlic bread or a warm soup.
        Keyword Honey Mustard Chicken Salad