Juicy Honey Mustard Chicken Salad – Easy and Flavorful
Juicy honey mustard chicken served over crisp greens and fresh vegetables with a creamy, sweet-and-tangy homemade dressing. An easy, flavorful salad that's perfect for lunch, dinner, or meal prep.
Ingredients
- 1 lb boneless skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp black pepper
- 6 cups mixed salad greens
- 1 cup cherry tomatoes halved
- 1 medium cucumber sliced
- ¼ medium red onion thinly sliced
- 1 medium avocado diced
- ¼ cup honey
- 2 tbsp Dijon mustard
- ¼ cup mayonnaise
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 1 clove garlic minced
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- Season the Chicken: Pat the chicken breasts dry with paper towels. Season both sides evenly with garlic powder, salt, and black pepper. Lightly coat the chicken with olive oil.
- Cook the Chicken: Heat a large skillet over medium heat. Add the seasoned chicken and cook until golden brown on both sides and cooked through, about 6–8 minutes per side depending on thickness. The chicken should reach an internal temperature of 165°F.
- Remove from the skillet and let the chicken rest for 5 minutes before slicing.
- Make the Honey Mustard Dressing: In a small bowl, whisk together the honey, Dijon mustard, mayonnaise, lemon juice, olive oil, minced garlic, salt, and black pepper until smooth and creamy.
- Taste and adjust the honey, mustard, or lemon juice to your preference.
- Prepare the Vegetables: Wash and thoroughly dry the salad greens. Halve the cherry tomatoes, slice the cucumber and red onion, and dice the avocado.
- Assemble the Salad: Place the mixed greens in a large serving bowl. Add the cucumber, cherry tomatoes, red onion, and avocado.
- Slice the rested chicken and arrange it over the salad. Drizzle with the honey mustard dressing and gently toss just before serving.
Notes
For the juiciest chicken: Don't overcook the chicken, and allow it to rest for about 5 minutes before slicing.
For meal prep: Store the chicken, salad vegetables, and honey mustard dressing separately. Add the dressing just before eating to keep the greens crisp.
Storage: Refrigerate leftovers in airtight containers and enjoy the chicken within 3–4 days. For the best texture, keep the dressing separate from the salad.
Serving idea: Add toasted almonds, sunflower seeds, shredded cheese, or crispy chickpeas for extra crunch and flavor.
Nutrition Facts
- Calories: 535 kcal
- Protein: 38 g
- Total Fat: 29 g
- Saturated Fat: 5 g
- Carbohydrates: 36 g
- Dietary Fiber: 7 g
- Sugars: 22 g
- Cholesterol: 83 mg
- Sodium: 890 mg
- Potassium: 930 mg
- Vitamin A: 45% DV
- Vitamin C: 32% DV
- Calcium: 7% DV
- Iron: 12% DV