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    Home ยป Recipes ยป Best Honey Mustard Chicken Salad

    Best Honey Mustard Chicken Salad

    Published: Jan 21, 2022 by Monica Stevens Le ยท Leave a Comment

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    The best honey mustard chicken salad has arrived, and it is a perfect, quick weeknight meal or on the go lunch. It's made with juicy grilled chicken thighs, corn, avocado, onions, strawberries, and the most creamy honey mustard dressing.

    honey mustard chicken salad with avocado, onions, and corn in a large bowl

    A quick, easy, nutritious & filling salad

    This honey mustard chicken salad has very quickly become a staple in our kitchen. I love prepping the chicken thighs the night before and letting them get really, really tender.

    I usually will cut up and prep my veggies, marinade the chicken, and make the dressing all at once. The next day, assembly takes very little time, and I can enjoy my meal a lot quicker.

    I'm always happier eating a dish when I don't spend a ton of time on it yet it's still absolutely mouth-watering, and it tastes like I spent all day making it! ๐Ÿ˜‰

    honey mustard chicken salad in a large white bowl

    What goes well with honey mustard?

    You can get a bit creative with your add-ins and toppings if you'd like.

    I've found that avocado, strawberries, and corn are a must in this salad.

    All 3 just pair very well with the sweet and tangy flavors from the honey mustard marinade and creamy dressing.

    You can also use your favorite greens. I love doing a combo of both romaine hearts and arugula together.

    You can use mixed salad greens, spinach, whatever your favorites are.

    Ingredients You'll Need:

    • Boneless and skinless chicken thighs (breast is fine, too)
    • Honey
    • Dijon mustard
    • Stone ground mustard
    • Garlic
    • Olive oil
    • Romaine hearts
    • Arugula
    • Bacon
    • Strawberries
    • Corn
    • Avocado
    • Red onions
    ingredients prepped in bowls to make a chicken salad

    Honey mustard chicken marinade

    The deliciousness coming from the grilled chicken thighs is unmatched.

    I have found that you can marinade them quickly for 30 minutes, but if you leave them for a few hours or even overnight, you are going to be very happy with the result.

    What's really awesome is that many of the ingredients from the honey mustard chicken marinade can be doubled up and used in the dressing.

    If you aren't into stone ground mustard or cannot find any, you can simply use Dijon mustard for the dressing.

    The combination of the two makes for a more interesting and pronounced flavor, but it's not a make or break for the recipe.

    chicken thighs marinating in a glass Tupperware container

    How to make the best honey mustard chicken salad

    In a Tupperware container or small bowl (if you will be using a Ziplock bag to store chicken in the refrigerator), whisk together all marinade ingredients until smooth and combined.

    Add in chicken thighs and submerge in liquid. Place in the refrigerator to marinade for at least 1 hour or several hours to overnight.

    Grill instructions: Preheat grill to medium heat. Season chicken with salt and pepper. Sear chicken on both sides for 3-4 minutes. Cook, turning occasionally until internal temperature reaches 165 degrees F, about 10 minutes. 

    Stovetop instructions: Preheat oven to 400 degrees F. Heat up a large cast iron pan for 2 minutes and add enough oil to coat the bottom of the pan. Season chicken with salt and pepper. Sear chicken for 3-4 minutes per side. Finish cooking in the oven for about 15 minute until internal temperature reaches 165 degrees F.

    Romaine lettuce and arugula in a large white bowl with a spoon

    While the chicken is cooking, make the dressing. In a small bowl, mix together mayonnaise, honey, garlic powder, mustard(s), and taste for additional salt and pepper.

    Add 1-2 tablespoons of room temperature water and whisk until it has reached your desired consistency. 

    To assemble the salad, place romaine lettuce in a large bowl with arugula, and drizzle with olive oil, and sprinkle with a big pinch of salt and pepper. Mix well.

    Top off with grilled chicken, crunchy bacon, strawberries, red onions, avocado, and corn. Pour the dressing on top or serve on the side. Gently toss to combine. 

    Recipe Substitutions & Questions

    Feel free to use chicken breasts instead of thighs. They will take a few minutes longer to cook through.

    You can use Dijon mustard by itself, but I've found the dressing tastes best with both mustards incorporated.

    Use your favorite greens: mixed greens, spinach, arugula, Romaine, etc. My favorite pairing for this salad is Romaine hearts and arugula! ๐Ÿ™‚

    Is honey mustard sauce healthy?

    The honey mustard dressing I've created for this salad is absolutely healthy.

    The base of the dressing is my super easy and creamy homemade mayonnaise.

    It's made with avocado oil, which is very heart-healthy and fabulous overall. Other than that, it's two different kinds of mustard, some honey, garlic powder, and s&p.

    That's it.

    I would definitely consider that to be healthy! ๐Ÿ˜‰

    chicken salad in a large bowl with avocaod, strawberries, corn, and onions

    Love this honey mustard chicken salad recipe? Here's more salads you'll love:

    Creamy Avocado Tuna Salad

    Easy Gluten Free Pasta Salad

    Healthy Broccoli Slaw Recipe

    Easy Arugula Chicken Salad with Grapes

    The Best Greek Chicken Salad

    honey mustard chicken salad with avocado, onions, and corn in a large bowl

    Best Honey Mustard Chicken Salad

    The best honey mustard chicken salad has arrived, and it is a perfect, quick weeknight meal or on the go lunch. It's made with juicy grilled chicken thighs, corn, avocado, onions, strawberries, and the most creamy honey mustard dressing.
    5 from 2 votes
    Tried this recipe?Mention @themovementmenu or tag #movementmenu!
    Print Recipe Pin Recipe Rate Recipe
    Servings 6
    Course: Main Course, Salad
    Cuisine: American
    Keyword: Honey Mustard Chicken Salad
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Servings: 6
    Calories: 621kcal
    Author: Monica Stevens Le

    Ingredients

    Chicken

    • 1/4 cup honey
    • 1/4 cup Dijon mustard
    • 3 tablespoons olive oil
    • 3 garlic cloves finely minced
    • 1 1/2 pounds boneless & skinless chicken thighs see notes
    • kosher salt to taste
    • black pepper to taste

    Dressing

    • 1/2 cup homemade paleo mayonnaise
    • 1 tablespoon Dijon mustard see notes
    • 1 1/2 teaspoons whole grain or spicy brown mustard see notes
    • 1 heaping tablespoon honey
    • 1/2 teaspoon garlic powder
    • kosher salt to taste
    • black pepper to taste
    • 1-2 tablespoons filtered water

    Salad

    • 3 Romaine hearts roughly chopped
    • 3 cups arugula tightly packed
    • 1 tablespoon olive oil
    • big pinch kosher salt
    • 1/8 teaspoon black pepper
    • 4 bacon strips cooked and thinly sliced
    • 1 1/2 cups strawberries stems removed & quartered
    • 1/2 red onion thinly sliced
    • 2 avocados sliced or diced
    • 1 1/2 cups corn kernels

    Instructions

    • In a Tupperware container or small bowl (if you will be using a Ziplock bag to store chicken in the refrigerator), whisk together all marinade ingredients until smooth and combined.
    • Add in chicken thighs and submerge in liquid. Place in the refrigerator to marinade for at least 1 hour or several hours to overnight.
    • Grill instructions: Preheat grill to medium heat. Season chicken with salt and pepper. Sear chicken on both sides for 3-4 minutes. Cook, turning occasionally until internal temperature reaches 165 degrees F, about 10 minutes. 
      Stovetop instructions: Preheat oven to 400 degrees F. Heat up a large cast iron pan for 2 minutes and add enough oil to coat the bottom of the pan. Season chicken with salt and pepper. Sear chicken for 3-4 minutes per side. Finish cooking in the oven for about 15 minute until internal temperature reaches 165 degrees F.
    • While the chicken is cooking, make the dressing. In a small bowl, mix together mayonnaise, honey, garlic powder, mustard(s), and taste for additional salt and pepper. Add 1-2 tablespoons of room temperature water and whisk until it has reached your desired consistency. 
    • To assemble the salad, place romaine lettuce in a large bowl with arugula, and drizzle with olive oil, and sprinkle with a big pinch of salt and pepper. Mix well. Top off with grilled chicken, crunchy bacon, strawberries, red onions, avocado, and corn. Pour the dressing on top or serve on the side. Gently toss to combine. 

    Notes

    Chicken: Feel free to use chicken breasts if you do not want to use thighs. They will take a few minutes longer to cook.
    Mustard: If you want to just do Dijon by itself, that will work fine, too. The flavor is best with the two different mustards together though.

    Nutrition

    Calories: 621kcal | Carbohydrates: 34g | Protein: 28g | Fat: 43g | Saturated Fat: 7g | Cholesterol: 117mg | Sodium: 541mg | Potassium: 968mg | Fiber: 8g | Sugar: 17g | Calcium: 75mg
    Monica Stevens Le
    Monica Stevens Le

    Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.

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    Monica

    Hi! Iโ€™m Monica!

    I am a recipe developer, matcha addict and lover of all things delicious, green and any & all puns. I am also the blogger, real food cook, & bonafide hustler behind the scenes. Read Moreโ€ฆ

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