Honey Mustard Chicken Salad (Printable Version)

Juicy chicken tossed with crisp greens and a rich honey mustard dressing for a satisfying, wholesome meal.

# What You Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - Salt and freshly ground black pepper, to taste

→ Creamy Honey Mustard Dressing

04 - 3 tablespoons mayonnaise
05 - 2 tablespoons plain Greek yogurt
06 - 2 tablespoons Dijon mustard
07 - 2 tablespoons honey
08 - 1 tablespoon fresh lemon juice
09 - 1 clove garlic, finely minced
10 - Salt and freshly ground black pepper, to taste

→ Salad

11 - 4 cups mixed salad greens (romaine, spinach, arugula)
12 - 1 cup cherry tomatoes, halved
13 - 1/2 small red onion, thinly sliced
14 - 1 medium cucumber, sliced
15 - 1 ripe avocado, diced
16 - 1/4 cup roasted sunflower seeds

# How To Make It:

01 - Preheat a grill pan or skillet over medium heat. Brush the chicken breasts with olive oil and season generously with salt and black pepper on both sides.
02 - Place the seasoned chicken onto the hot grill pan and cook for 6 to 7 minutes per side, until the internal temperature reaches 165°F and juices run clear. Transfer to a cutting board and rest for 5 minutes before slicing or dicing.
03 - In a small mixing bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, honey, lemon juice, and minced garlic until smooth and creamy. Season with salt and pepper to taste, then set aside.
04 - In a large salad bowl, layer the mixed greens, cherry tomato halves, sliced red onion, cucumber slices, and diced avocado.
05 - Arrange the sliced chicken over the salad greens. Drizzle the creamy honey mustard dressing over the top and toss gently until everything is evenly coated.
06 - Scatter the roasted sunflower seeds over the salad and serve immediately while the chicken is still warm.

# Expert Suggestions:

01 -
  • The honey mustard dressing comes together in about sixty seconds and tastes like something from a bistro, not your kitchen.
  • It scales effortlessly from a solo lunch to a crowd pleasing dinner without any real adjustments.
  • Everything keeps separately in the fridge so leftovers stay crisp rather than turning into a soggy mess.
02 -
  • Resist the urge to slice the chicken while it is still hot or you will lose half the juices onto the cutting board instead of keeping them in the meat where they belong.
  • Taste the dressing before adding it to the salad since honey and mustard brands vary wildly in sweetness and intensity.
03 -
  • If the dressing tastes too sweet add a tiny pinch of salt or another squeeze of lemon to bring it back into balance.
  • Toast the sunflower seeds in a dry skillet for two minutes before sprinkling them on to intensify their flavor dramatically.

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