Creamy Honey Mustard Chicken Salad (Printable)
Juicy chicken over crisp greens with a luscious honey mustard dressing, ready in just 35 minutes.
# What You'll Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - Salt and black pepper, to taste
→ Creamy Honey Mustard Dressing
04 - 3 tablespoons mayonnaise
05 - 2 tablespoons Greek yogurt
06 - 2 tablespoons Dijon mustard
07 - 2 tablespoons honey
08 - 1 tablespoon fresh lemon juice
09 - 1 clove garlic, finely minced
10 - Salt and black pepper, to taste
→ Salad
11 - 4 cups mixed salad greens (romaine, spinach, arugula)
12 - 1 cup cherry tomatoes, halved
13 - 1/2 small red onion, thinly sliced
14 - 1 cucumber, sliced
15 - 1 ripe avocado, diced
16 - 1/4 cup roasted sunflower seeds (optional)
# How To Cook:
01 - Preheat a grill pan or skillet over medium heat. Coat the chicken breasts with olive oil and season generously with salt and black pepper on both sides.
02 - Place the chicken in the heated pan and cook for 6 to 7 minutes per side until fully cooked through and the internal temperature reaches 165°F. Remove from heat and let rest for 5 minutes before slicing or dicing.
03 - In a mixing bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, honey, lemon juice, minced garlic, salt, and pepper until smooth and well combined.
04 - In a large salad bowl, combine the mixed greens, cherry tomatoes, red onion, cucumber, and avocado. Toss gently to distribute evenly.
05 - Arrange the sliced chicken over the salad, drizzle with the creamy honey mustard dressing, and toss gently to coat. Sprinkle with roasted sunflower seeds if desired and serve immediately.
# Expert Suggestions:
01 -
- The creamy honey mustard dressing comes together in about sixty seconds and tastes like something from a fancy bistro without any fuss.
- It is light enough for a hot day but the chicken and avocado keep you full until dinner.
02 -
- Do not slice the chicken while it is hot because all the juices will run out and leave it dry.
- Making the dressing a few hours ahead and refrigerating it actually improves the flavor as the garlic and mustard meld together.
03 -
- Slice the chicken on a slight diagonal for the most attractive presentation and the best texture in every bite.
- If you want the dressing extra thick and luxurious let it sit in the fridge for at least thirty minutes before drizzling it over the salad.