This Honey Mustard Chicken Salad has it all! Tender, seasoned chicken, bacon, crisp veggies, creamy feta, and a sweet and tangy honey mustard dressing that brings it all together. I wanted a hearty salad for the summer that was filling while still feeling light and this recipe fits the bill. It’s everything you want in a big fresh salad and I know you’ll love it!

Your New Go-To Summer Salad Recipe!

The honey mustard chicken salad recipe you’ll make on repeat.

Crispy, creamy, sweet, savory, and salty, this salad has everything you could want in a meal and then some. It was an instant favorite when I first tested it and has since become a staple. The combination of the salad toppings with the creamy honey mustard dressing is just too god! Plus, it comes together in minutes and is super filling. If you’re tired of boring or bland salads then you have to make this recipe!

— Ashlea

Everything You Need to Know About the Ingredients

This is an overview of the main ingredients in this recipe. See the recipe card for full ingredients and instructions.

Chicken: you’ll season the chicken with a simple but flavorful combination of salt, garlic powder, onion powder, paprika, and black pepper. I prefer to use chicken breast in this recipe, but feel free to use chicken thighs if that’s your thing.
Bacon: what doesn’t bacon make better? It adds incredible smoky, savory flavor and a little extra crunch to this recipe. I use leftover oven cooked bacon to keep things easy.
Fresh Produce: Romaine lettuce, cherry tomatoes, fresh corn, red onion, avocado, and chives all come together to form the base of the salad. The combination of flavors and textures is perfect.
Pumpkin Seeds: I love adding pumpkin seeds to my salads for a bit of extra crunch. Chopped pistachios could work well, too!
Feta Cheese: creamy feta adds a salty, tangy bite. You could also sub goat cheese here!
Honey Mustard Dressing: skip store-bought options, and make a quick homemade dressing using Dijon mustard, whole milk yogurt, apple cider vinegar, honey, garlic, lemon juice, salt, and pepper.

How to Make a Quick & Easy Honey Mustard Chicken Salad Recipe

Prepare the dressing. Combine all the dressing ingredients in a blender until smooth and creamy.
Assemble the salad. Add the Romaine to a large mixing bowl, and toss it with a few spoonfuls of dressing. Then, add the remaining veggies and toppings.
Make the chicken. Toss the chicken with the seasonings until well coated. Then, cook it in oil in a pan until both sides are golden brown, and the internal temperature reaches 165°F. Rest the chicken for a few minutes before slicing.
Serve. Top the salad with the sliced chicken, and enjoy with additional dressing.

More Possible Variations You Can Try

Romaine Lettuce – not a fan of Romaine? Use spring mix, butter lettuce, arugula, or spinach instead.
Chicken – swap the chicken with salmon, shrimp, or crispy baked tofu instead.
Red Onion – use thinly sliced shallots or green onions in place of red onion. Or, add pickled red onions for even more tang.
Pumpkin Seeds – can’t find pumpkin seeds? Use sunflower seeds, almonds, walnuts, or pecans. You can also leave them out entirely if needed.
Feta Cheese – use goat cheese, blue cheese, shredded cheddar, or mozzarella.
Add More Protein – want to make your honey mustard chicken salad even more filling? Add hard-boiled eggs, quinoa, white beans, or crispy chickpeas.

How to Store

Once combined, the salad is best served right away to prevent the veggies from becoming soggy. However, if you want to prep ahead, the chicken, salad, and dressing will keep well in separate airtight containers.

The chicken will stay fresh for up to 3-4 days, the dressing will keep for up to 1 week, and the salad will last for 1-2 days. Assemble all the ingredients when you’re ready to eat.

honey mustard chicken salad in serving platter

Like This Recipe? Then You’ll Love These!

I hope you give this Honey Mustard Chicken Salad recipe a try! It’s flavorful, nutritious, and easy to make! If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews help support All the Healthy Things and make it possible for me to continue to create the recipes you know and love.

Honey Mustard Chicken Salad

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Author: Ashlea Carver
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Yield: 4 1x
Category: Dinner
Method: Stove Top
Cuisine: American
Diet: Gluten-Free

Print Recipe

Description

This Honey Mustard Chicken Salad combines tender, seasoned chicken, bacon, crisp veggies, creamy feta, and a sweet and tangy honey mustard dressing for the perfect salad thats far from boring. Quick to make, it’s perfect for an easy lunch or protein-filled snack!

Ingredients

Units Scale

For the Chicken

1 tablespoon avocado oil
1 pound boneless skinless chicken breast
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/4 teaspoon black pepper

Salad

6 strips cooked bacon, chopped
10 cups chopped romaine lettuce
1 cup cherry tomatoes, halved (orange and red)
1 cup fresh corn kernels (can also use frozen and thawed)
1/4 cup thinly sliced red onion
2 avocados, sliced
2 tablespoons sliced chives
1/3 cup pumpkin seeds or chopped pistachios
4oz crumbled feta cheese

For the Dressing

1/4 cup dijon mustard
1/2 cup whole milk yogurt
1/4 cup apple cider vinegar
1/3 cup honey
2 cloves garlic
1 tablespoon lemon juice
1/2 teaspoon salt (plus more to taste)
1/4 teaspoon black pepper to taste

Instructions

Make the Dressing: Add all of the ingredients to a blender and blend until well combined and creamy.
Make the Salad: Add the chopped romaine to large mixing bowl. Toss with a few spoonfuls of dressing until lightly dressed. Top the salad with all of the veggies and toppings.
Make the Chicken: Add the chicken breast to a large mixing bowl. Add the salt, pepper, and seasonings. Toss the chicken in the seasoning until evenly coated. Heat a skillet over medium-high heat. Once hot, add the olive oil and then add the chicken breast. Cook for 5-6 minutes per side until the chicken is golden brown and the internal temperature reaches 165 degrees. Let the chicken rest for five minutes before slicing.
Top the salad with the sliced chicken and serve with additional dressing.