In springtime, there’s nothing I crave more than a tasty salad full of fresh, ripe veggies. This honey mustard chicken salad is packed with tender greens, juicy tomatoes, creamy avocado, savory bacon, and more. I both marinated it in and topped it with a creamy honey mustard dressing to create the perfect balance of sweet, savory, and tangy flavors. So good!
I’m always looking for new ways to get more greens in my life, and coating them in tangy honey mustard dressing makes me crave my veggies! This honey mustard chicken salad is so tasty—plus, it’s super simple to put together for a quick lunch. I like to cook the chicken, make the crumbled cooked bacon, and prep the veggies early in the week so all I have to do is toss everything together and go!
Tips for Beginners
- If you don’t have a grill or grill pan, it’s easy to pan-sear the chicken instead.
- When I’m looking to save time, I’ll skip prepping the chicken and just use a rotisserie chicken from the store. It’s a bit less flavorful, but it does the trick in a pinch.
- I recommend waiting to dress the salads until you’re ready to serve them. This will help prevent early wilting.
Honey Mustard Chicken Salad
Ingredients
For the Dressing and Marinade
- ½ cup Dijon mustard
- ½ cup mayonnaise
- ¼ cup honey
- 2 tablespoons apple cider vinegar
- 2 tablespoons olive oil
For the Salad
- 2 boneless, skinless chicken breasts
- Kosher salt and freshly ground black pepper to taste
- 4 slices bacon chopped
- 6 cups mixed greens
- 1 cup cherry or grape tomatoes halved
- 1 avocado sliced
- ¼ cup sliced green onions
- ¼ cup thinly shaved radish
Instructions
- In a medium bowl, whisk the dressing ingredients together until combined.½ cup Dijon mustard, ½ cup mayonnaise, ¼ cup honey, 2 tablespoons apple cider vinegar, 2 tablespoons olive oil
- Pat the chicken breasts dry and slice them in half into cutlets. You should have four in total. Season both sides with salt and pepper. Place them in a large Ziplock bag.2 boneless, skinless chicken breasts, Kosher salt and freshly ground black pepper
- Add ⅓ of the mixture to the chicken and place the rest in the refrigerator for serving. Seal the top of the bag with the chicken and toss to coat in the marinade. Refrigerate for at least 30 minutes and up to 24 hours.
- Heat your grill or grill pan to medium-high.
- Grill the chicken on both sides until cooked through. Set aside to rest for 5 minutes.
- When the chicken is cool enough to handle, slice it into strips.
- While the chicken is cooking, cook the bacon in a skillet over medium-high heat until crispy. Remove from the pan with a slotted spoon and place on a paper towel-lined plate to drain off excess fat.4 slices bacon
- To assemble, divide the greens between bowls. Top with chicken, bacon, tomatoes, avocado, green onion, and radishes. Drizzle over the remaining dressing and serve.6 cups mixed greens, 1 cup cherry or grape tomatoes, 1 avocado, ¼ cup sliced green onions, ¼ cup thinly shaved radish
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Honey Mustard Chicken Salad Step by Step
Whisk the Dressing: In a medium bowl, whisk ½ cup of Dijon mustard, ½ cup of mayonnaise, ¼ cup of honey, 2 tablespoons of apple cider vinegar, and 2 tablespoons of olive oil together until combined.
Season the Chicken: Pat 2 boneless, skinless chicken breasts dry and slice them in half into cutlets. You should have four in total. Season both sides with salt and pepper. Place them in a large Ziplock bag.
Marinate the Chicken: Add ⅓ of the dressing mixture to the chicken and place the rest in the refrigerator for serving. Seal the top of the bag with the chicken and toss to coat in the marinade. Refrigerate for at least 30 minutes and up to 24 hours.
Grill the Chicken: Heat your grill or grill pan to medium-high. Grill the chicken on both sides until cooked through. Set aside to rest for 5 minutes.
Slice the Chicken: When the chicken is cool enough to handle, slice it into strips.
Cook the Bacon: While the chicken is cooking, cook 4 slices of chopped bacon in a skillet over medium-high heat until crispy. Remove from the pan with a slotted spoon and place on a paper towel-lined plate to drain off excess fat.
Assemble the Salads: To assemble, divide 6 cups of mixed greens between 4 bowls. Top with chicken, bacon, 1 cup of halved tomatoes, 1 sliced avocado, ¼ cup of sliced green onion, and ¼ cup of thinly shaved radishes. Drizzle over the remaining dressing and serve.
How to Store and Reheat
As with any salad, I recommend storing the greens, meat, and dressing separately until ready to serve. Everything will keep for up to 3 days in the refrigerator. Gently toss together and top with the chicken just before serving.
