Creamy Honey Mustard Chicken Salad (Printable Version)
Grilled chicken on fresh greens topped with sweet, tangy honey mustard dressing. Ready in 35 minutes.
# What You Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - ½ teaspoon kosher salt
04 - ¼ teaspoon freshly ground black pepper
→ Salad
05 - 5 cups mixed salad greens
06 - 1 cup cherry tomatoes, halved
07 - 1 cup cucumber, sliced
08 - ½ red onion, thinly sliced
09 - 1 ripe avocado, sliced
→ Creamy Honey Mustard Dressing
10 - ⅓ cup mayonnaise
11 - 2 tablespoons Dijon mustard
12 - 2 tablespoons honey
13 - 1 tablespoon fresh lemon juice
14 - 1 tablespoon plain Greek yogurt (optional, for extra creaminess)
15 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Preheat a grill pan or skillet over medium-high heat. Rub the chicken breasts evenly with olive oil, then season both sides with salt and black pepper.
02 - Place the seasoned chicken onto the hot grill pan and cook for 6 to 7 minutes per side, until golden brown and cooked through to an internal temperature of 165°F. Transfer to a cutting board and rest for 5 minutes before slicing thinly against the grain.
03 - While the chicken rests, arrange the mixed salad greens on a large serving platter or in individual bowls. Scatter the halved cherry tomatoes, sliced cucumber, thinly sliced red onion, and avocado slices over the greens.
04 - In a small mixing bowl, whisk together the mayonnaise, Dijon mustard, honey, fresh lemon juice, and Greek yogurt until smooth and well combined. Season with salt and pepper to taste, adjusting the sweetness or tanginess as desired.
05 - Arrange the sliced chicken over the prepared salad. Drizzle generously with the creamy honey mustard dressing. Toss gently to combine, or serve the dressing on the side for individual portioning.
# Expert Tips:
01 -
- The dressing is the kind of sweet and tangy combination that makes you want to lick the whisk clean before it even reaches the salad.
- It comes together fast enough for a tired weeknight but looks impressive enough for guests who drop by unexpectedly.
02 -
- Marinating the chicken in half the dressing for 30 minutes before cooking transforms the flavor completely, but you must discard that used marinade and never reuse it.
- The dressing thickens as it sits in the fridge, so whisk in a splash of water or lemon juice to loosen it if you make it ahead.
03 -
- Let the chicken rest the full five minutes because cutting too early releases all the juices and leaves you with dry meat.
- A quick drizzle of olive oil over the avocado slices right after cutting prevents oxidation and adds a subtle richness.