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Honey Mustard Chicken Salad

Servings 4
Author Laura Doerr

Ingredients

  • 2 large chicken breasts boneless, skinless
  • 9 oz romaine chopped
  • 2 cups spring mix or alternative lettuce mixture
  • 4 hardboiled eggs sliced
  • 8 slices bacon cooked, chopped
  • 1/4 cup pistachios
  • 1/2 cup cheddar cheese shredded
  • 3 roma tomatoes diced
  • 2 scallions sliced
  • 1 avocado sliced

For the dressing

  • 1/3 cup honey
  • 1/4 cup avocado oil
  • 3 tbsp grainy mustard
  • 2 tbsp yellow mustard
  • 1 tbsp apple cider vinegar
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • salt and pepper

Instructions

  1. In a medium bowl whisk all of the dressing ingredients together. Using about 3 tbsp. of the dressing, marinate the chicken breasts for about 30 minutes. Preheat oven to 350 degrees, and bake chicken for 30-40 minutes depending on size, and the center is no longer pink. Let rest and cool before slicing.
  2. Combine all of the salad ingredients together, or you can arrange in smaller individual portions. Top with cooled, chopped chicken. Drizzle with desired amount of dressing, and fresh cracked black pepper.

Recipe Notes

This would be great as a wrap too!

To save time, use chopped rotisserie chicken and toss in some of the dressing.

Next time I am going to double this dressing recipe to have on hand, it will make for a delish dipping sauce!

If you like more of a creamy honey mustard here is a simple recipe: equal parts Greek yogurt OR mayo, honey, and yellow mustard, salt and pepper. And just like that you have honey mustard!