Best Honey Mustard Chicken Salad

Looking for a fresh take on chicken salad? This honey mustard version has become my go-to lunch option, especially on busy weekdays. I started making it when I needed something that could work for both my packed lunch and the kids’ lunchboxes. The sweet and tangy combo of honey and mustard just makes regular chicken salad so much better.

What I really like about this recipe is how simple it is to throw together. I usually prep a big batch on Sunday evenings while I’m getting other things ready for the week. Just chop up some leftover chicken, mix in a few ingredients, and you’re done. Plus, it stays good in the fridge for several days, which is perfect for quick lunches or after-school snacks.

Whether you’re making sandwiches, topping some greens, or just eating it straight from the bowl (no judgment here – I do it too!), this honey mustard chicken salad might just become your new favorite.

What Kind of Chicken Should I Use?

For this honey mustard chicken salad, you’ve got two main options: thighs or breasts, and either one will give you great results. Chicken thighs tend to stay more juicy and are harder to overcook, making them a forgiving choice if you’re newer to cooking chicken. If you prefer white meat, chicken breasts work perfectly fine too – just be careful not to cook them too long since they can dry out more easily. When shopping, look for pieces that are similar in size so they’ll cook evenly, and try to choose chicken that’s pink in color without any gray spots. If you’re buying from the meat counter, don’t be shy about asking when the chicken was packaged – fresher is always better!

Options for Substitutions

This salad is super adaptable and you can make several easy swaps based on what you have in your kitchen:

• Honey: If you’re out of honey, try maple syrup or agave nectar. You might need to adjust the amount slightly – start with a bit less and add to taste since these alternatives can be sweeter.
• Mustards: No whole grain mustard? Double up on Dijon. If you’re out of Dijon too, yellow mustard works in a pinch, though the flavor will be slightly different.
• Chicken thighs: Chicken breasts work perfectly here, or try turkey cutlets. Just watch the cooking time as breasts tend to cook faster than thighs.
• Romaine lettuce: Any crispy lettuce works great – try iceberg, butter lettuce, or mixed greens. Baby spinach is another good option.
• Bacon: Turkey bacon makes a lighter option, or skip it altogether. For vegetarians, try crispy fried shallots or nuts for that crunchy element.
• Avocado: If avocados aren’t ripe or available, try sliced boiled eggs or cheese for that creamy element.
• Apple cider vinegar: White vinegar, rice vinegar, or lemon juice all work well here. Just use the same amount as called for in the recipe.

Watch Out for These Mistakes While Cooking

The biggest challenge when making honey mustard chicken salad is ending up with dry, overcooked chicken – to prevent this, cook your chicken thighs just until they reach 165°F internal temperature and let them rest for 5 minutes before slicing. A common error is adding the honey mustard dressing too early, which can make your lettuce wilt and your avocados turn brown – instead, toss the warm chicken in a portion of the dressing first, then add the remaining dressing right before serving. To keep your salad crisp and fresh, make sure to thoroughly dry your lettuce leaves after washing, as excess water will dilute the dressing and make your salad soggy. For the best flavor balance, taste and adjust the honey-to-mustard ratio in your dressing before adding it to the salad – you can always add more honey or mustard, but you can’t take it away once it’s mixed in.

What to Serve With Honey Mustard Chicken Salad?

Since this honey mustard chicken salad is already packed with protein and veggies, you might want to round out your meal with some simple sides that complement without overwhelming. A warm, crusty baguette or some homemade garlic knots are perfect for soaking up any extra honey mustard dressing left on your plate. If you’re looking to keep things light, a cup of clear vegetable soup or some roasted sweet potato wedges would work really well on the side. For busy weeknights, I like to prep some quinoa or brown rice ahead of time to serve alongside – it turns this salad into an even more filling meal.

Storage Instructions

Keep Components Separate: For the freshest salad experience, store the cooked chicken, dressing, and salad ingredients separately. Keep the chicken and dressing in airtight containers in the fridge for up to 3 days. The prepped veggies (except avocado) can be stored in a sealed container with a paper towel to absorb excess moisture.

Make Ahead: You can prep most components of this salad in advance! Cook the chicken and bacon, mix the honey mustard dressing, and wash and chop the lettuce up to 2 days ahead. Just wait to slice the avocado until you’re ready to serve to prevent browning.

Pack for Lunch: This salad makes a great meal prep option! Layer the ingredients in a container with the heavier items and dressing at the bottom, lettuce on top, and pack the avocado separately. When you’re ready to eat, just toss everything together for a fresh, crispy salad.

Preparation Time	15-30 minutes
Cooking Time	15-25 minutes
Total Time	30-55 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1000
• Protein: 50-60 g
• Fat: 60-70 g
• Carbohydrates: 60-70 g

Ingredients

• 1/3 cup honey
• 3 tablespoons whole grain mustard
• 2 tablespoons smooth dijon mustard
• 2 tablespoons olive oil
• 1-2 tablespoons apple cider vinegar (or white vinegar, optional for balance)
• 1 teaspoon minced garlic
• A pinch of salt for seasoning
• 4 boneless, skinless chicken thighs (or breasts)
• 1/4 cup chopped bacon (rind and fat removed)
• 4 cups of cleaned romaine lettuce leaves
• 1 cup grape tomatoes (or cherry, halved)
• 1 large avocado (pitted and sliced)
• 1/4 cup corn kernels
• 1/4 red onion (thinly sliced)

Step 1: Prepare the Marinade/Dressing

Begin by whisking together all the marinade/dressing ingredients until they are well combined.

Pour half of this mixture into a shallow dish and use it to marinate the chicken fillets, ideally for two hours if time allows.

Place the chicken in the refrigerator to marinate.

Take the reserved, untouched half of the marinade and refrigerate it separately to use later as a dressing for the salad.

Step 2: Cook the Chicken

When the chicken is done marinating, heat a nonstick pan, grill pan, or skillet over medium heat, adding about a teaspoon of oil.

Sear or grill the chicken fillets on each side until they are golden, crispy, and cooked through.

If necessary, grill the chicken in batches to prevent excess water from being released.

Once the chicken is cooked, set it aside to rest for a few minutes.

Step 3: Cook the Bacon

Using a paper towel, wipe the pan clean.

Then, drizzle another teaspoon of oil into the pan and fry the bacon until it is crispy.

Remove the bacon and let it drain on a paper towel if needed.

Step 4: Assemble the Salad

Slice the rested chicken into strips.

Gather your salad ingredients by preparing fresh salad leaves, slicing tomatoes and avocados, cutting corn off the cob, and slicing onions.

Arrange the salad with the prepared leaves, tomatoes, avocado slices, corn, onion strips, and the sliced chicken.

Step 5: Dress and Serve the Salad

Take the reserved marinade/dressing from the refrigerator and whisk in 2 tablespoons of water to thin it out.

Drizzle this dressing over the assembled salad.

Sprinkle the crispy bacon over the top of the salad.

If desired, season with a little extra salt and cracked pepper.

Your hearty and flavorful salad is ready to serve and enjoy.