Creamy Honey Mustard Chicken Salad (Printer-friendly)
Juicy chicken over crisp greens drizzled with a velvety honey mustard dressing, ready in 35 minutes.
# What you'll need:
→ Chicken
01 - 2 large boneless skinless chicken breasts
02 - 1 tablespoon olive oil
03 - Salt and black pepper, to taste
→ Creamy Honey Mustard Dressing
04 - 3 tablespoons mayonnaise
05 - 2 tablespoons 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 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 cucumber, sliced
15 - 1 ripe avocado, diced
16 - 1/4 cup roasted sunflower seeds (optional)
# Method:
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 in the hot pan and cook for 6 to 7 minutes per side until golden brown and cooked through. The internal temperature should reach 165°F and juices should run clear. Transfer to a cutting board and let rest for 5 minutes before slicing or dicing.
03 - In a medium 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. Set aside.
04 - In a large salad bowl, combine the mixed greens, halved cherry tomatoes, thinly sliced red onion, cucumber slices, and diced avocado. Toss gently to distribute the ingredients evenly.
05 - Arrange the sliced or diced chicken over the salad greens. Drizzle the creamy honey mustard dressing over the top and toss gently to coat all the ingredients evenly.
06 - Sprinkle with roasted sunflower seeds if desired. Serve immediately while the chicken is still warm.
# Expert Tips:
01 -
- The dressing is so addictive you will want to put it on everything from sandwiches to roasted vegetables.
- It comes together in about thirty minutes and most of that time is hands off while the chicken cooks.
02 -
- Do not slice the chicken while it is piping hot or the juices will run out and leave it dry, patience here is everything.
- Taste the dressing before adding it to the salad and adjust the honey or mustard to your preference because mustard strengths vary wildly by brand.
03 -
- Pound the chicken to even thickness before cooking so it finishes at the same time and stays juicy throughout.
- Dress the salad right before serving because the honey mustard will soften the greens within minutes and you want that fresh crunch.