I came up with this honey mustard chicken salad on a whim, using up some leftover shredded chicken and a batch of honey mustard sauce that I just couldn’t let go to waste. It turned out to be surprisingly tasty, and I knew I had to write down this new recipe. After a few test rounds, I managed to make it even simpler and even more delicious. My whole family loves that it’s sweet, tangy, full of crunch, and requires zero cook time. I think it’s a perfect high protein lunch that’s just right to keep my growing kids fed throughout summer and beyond.
Recipe Highlights
High-protein: Made with lean chicken breasts, this recipe provides 27 grams of high-quality protein per serving, so it’s super satisfying and helps make it easy to meet my daily protein goals without sacrificing flavor or spending hours in the kitchen. In addition to protein, this lunch is also a good source of vitamin A, vitamin B6, niacin, and minerals magnesium, potassium, and selenium.
Great for meal prep: One of my favorite healthy recipes with shredded chicken, this honey mustard chicken salad not only comes together in a total time of 10 minutes, but it also stores well for several days, making it an easy meal prep idea. I actually think it tastes even better after it sits in the fridge for a day. So, I like to prep a batch at the beginning of the week for a quick lunch or dinner option when my schedule gets hectic. I often make an extra batch of the honey mustard sauce, too, to use as a salad dressing and dip for the week.
Versatile: Personally, I can eat the same things day after day, but the rest of my family enjoys a little more variety. Luckily, there are endless ways to enjoy this recipe (I share my favorite ideas below) so that no one ever gets bored.
A Few Main Ingredients
Sweet, savory, tangy, tender, and crispy, this honey mustard chicken salad has it all thanks to the combination of protein, veggies, and honey mustard dressing. All of the ingredients serve a purpose, but I wanted to draw attention to a few specific items:
- Chicken: I use either cooked and chopped or shredded chicken breast, chicken thigh meat, or leftovers from when I make a whole grilled chicken. Or, to save time, I’ll sometimes pick up a rotisserie chicken and use that, discarding the skin to cut down on saturated fat. If cooking raw chicken, I always follow my tried and true method for cooking the perfect chicken breast.
- Dijon mustard: I prefer the tangy flavor of Dijon mustard, but I’ve also tested this recipe with spicy brown mustard and yellow mustard, and both work well for a slightly different taste.
- Mayonnaise: I always use Primal Kitchen avocado oil mayo to get in some more good-for-me monounsaturated fats and polyunsaturated fats. If catering to allergies, it’s easy to swap out regular mayo for vegan mayonnaise instead.
- Celery: I like to include finely diced celery for a bit of crunch. It’s also an easy way to sneak in a bit of fiber and nutrients, making this recipe more filling.
- Cashews: I use cashews because they’re my favorite nut and provide lots of crunch and a rich buttery flavor, but pecans, walnuts, and almonds all make good substitutes. Or, omit them completely to accommodate nut allergies.
Find the ingredient list with exact measurements in the recipe card below.
My Favorite Ways To Serve
When I have some lunch prep time, I typically serve this recipe as a sandwich between sandwich bread slices or stuffed into pita bread pockets. Or, on especially hot days when I want a lighter meal, I pile the salad over a bed of romaine lettuce or mixed greens with a squeeze of lemon juice and garnish it with extra toasted cashews and a dash of black pepper. It also works well for pool parties and barbecues when served in a large bowl with veggie sticks, chips, crackers, and pretzels for dipping. The only problem then is that everyone gobbles it up, and I never have any leftovers.
Storage Options
When meal prepping, I package individual servings into my favorite lunch prep airtight containers and refrigerate for up to 3 days.
Or, for a longer-lasting option, I transfer leftover chicken salad to a freezer-safe container and freeze it for up to 3 months. To serve, I let it thaw in the fridge overnight. Then, I just give it a good stir to redistribute all the ingredients, and it tastes as good as new.
Frequently Asked Questions
Absolutely. This is one of those delicious recipes that is also very forgiving and lends well to other mix-ins. I’ve added cherry tomatoes, green onions, diced bell peppers, mushrooms, and even raisins, they’ve all tasted great. My husband suggested adding crispy bacon and dried cranberries for a sweet and salty combo, which I’m going to try the next time I make it.
The mayonnaise works well to disguise any too dry or overcooked crispy chicken. However, to avoid this, I always make sure to follow these tips for cooking the perfect chicken breast, including patting the chicken dry with paper towels and cooking over medium heat, and stopping when it temps out an internal temperature of 165°F. I also allow the chicken to rest for a few minutes before chopping or shredding it so the natural juices can distribute first.
For even more flavor and to lock in moisture, I also like to marinate my chicken in one of my five chicken marinades before cooking.
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Honey Mustard Chicken Salad Recipe
Savory, tangy, and subtly sweet, this honey mustard chicken salad is a 10-minute recipe that’s great for simple weeknight dinners or high-protein lunch meal prep. Versatile and filling, this naturally gluten-free and dairy-free recipe can be enjoyed in several different ways.
Ingredients
For the Dressing:
- ½ cup avocado oil mayonnaise
- ¼ cup Dijon mustard
- 2 tablespoons pure honey
- ¼ teaspoon dried thyme
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
For the Chicken Salad:
- 3 cups cooked chicken breast or thighs, cubed or shredded
- 1 stalk celery, diced (about ⅓ cup)
- ⅓ cup shredded carrots
- ¼ cup diced red onion
- ¼ cup chopped cashews
Instructions
- To a small bowl, add the mayonnaise, mustard, 2 tablespoons honey, dried thyme, garlic powder, salt, and pepper; whisk to combine and set aside.
- In a medium bowl, combine the cooked chicken, celery, carrots, red onion, and cashews. Pour the honey mustard dressing over top and toss to combine.
- Serve with crackers, in a wrap, as a sandwich, or over lettuce greens. If desired, garnish with additional toasted cashews and/or a dash of black pepper.
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Nutrition Information
- Serving Size: 1/4 of the recipe
- Calories: 412
- Fat: 26 g
- (Sat Fat: 4 g)
- Sodium: 960 mg
- Carbohydrate: 17 g
- (Fiber: 1 g
- Sugar: 10 g)
- Protein: 27 g
- Cholesterol: 69 mg
Dietary
The photos in this blog post were taken by Casey Colodny of The Mindful Hapa.
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Delish! The only thing I did differently is used my food processor to chop the chicken..a few pulses and you’re done! It’s a game changer!
Sounds like a great idea, Susan! Thanks for sharing with us!