When I’m craving something satisfying yet fresh, my Honey Mustard Chicken Salad always hits the spot perfectly.
You’ll discover this recipe combines tender chicken with a sweet-tangy dressing that makes every bite absolutely irresistible and wonderfully comforting.
Why You’ll Love This Honey Mustard Chicken Salad
This chicken salad recipe became my go-to because it’s incredibly versatile and packed with flavor.
I love how the honey balances the tangy mustard while dried cranberries add that perfect sweet-tart pop.
You can whip it up in just 25 minutes, making it ideal for busy weekdays or weekend meal prep.
Ingredients for This Honey Mustard Chicken Salad
For the Chicken:
- 1 large chicken breast (about 3/4 lb) – I prefer free-range when possible for better flavor
- Non-stick cooking spray
For the Honey Mustard Dressing:
- 1/4 cup mayonnaise – use your favorite brand; I love the creamy texture it provides
- 1 1/2 tablespoons honey – raw honey adds extra depth, but regular works beautifully too
- 1 tablespoon Dijon mustard – this gives the perfect tangy kick
- 1/2 teaspoon apple cider vinegar – adds brightness to balance the richness
- 1/4 teaspoon salt – adjust to your taste preference
- 1/8 teaspoon garlic powder – fresh minced garlic works as a substitute
- 1/8 teaspoon paprika – for a subtle smoky note
For the Salad Mix:
- 2 stalks celery – adds that essential crunch factor
- 1/4 cup dried cranberries – you can substitute with dried cherries or raisins
If you’re wondering what to try next, I highly recommend my Fresh Spinach and Strawberry Salad and Refreshing Basil Watermelon Feta Salad, they’re both favorites I make regularly in my kitchen.
How to Make Honey Mustard Chicken Salad
Step 1: Prepare the Dressing I always start with the dressing so the flavors can meld together. In a small bowl, whisk together mayonnaise, honey, Dijon mustard, apple cider vinegar, salt, garlic powder, and paprika until completely smooth. Pop it in the refrigerator while you prepare the chicken.
Step 2: Cook the Chicken Cut your chicken breast into 1-2 inch chunks for even cooking. Heat a small skillet over medium heat and spray with non-stick cooking spray. Add the chicken pieces and cook for 7-10 minutes, turning occasionally until golden brown and no longer pink inside. The internal temperature should reach 165°F. Remove from heat and allow to cool for about 5 minutes.
Step 3: Prep the Mix-Ins While the chicken cools, finely dice your celery stalks and roughly chop the dried cranberries. I like to chop the cranberries so they distribute more evenly throughout the salad and are easier to eat.
Step 4: Assemble Your Salad Once the chicken is cool enough to handle, chop it into small, bite-sized pieces. In a large mixing bowl, combine the chopped chicken, diced celery, and chopped cranberries. Pour the chilled dressing over the mixture and stir gently until everything is well coated.
Step 5: Final Touch Taste and adjust seasoning with additional salt or freshly ground black pepper if needed. Your honey mustard chicken salad is ready to enjoy immediately or can be refrigerated for up to 3 days.
My Favorite Tricks for the Best Honey Mustard Chicken Salad
My secret is letting the chicken cool completely before chopping—warm chicken makes the mayonnaise separate.
I always taste the dressing before adding it and adjust the honey or mustard to match my mood.
Don’t overdress the salad initially; you can always add more dressing, but you can’t take it away!
How I Love to Serve Honey Mustard Chicken Salad
I serve this chicken salad so many different ways depending on my mood.
It’s fantastic stuffed into warm pita pockets, piled high on croissants, or served over fresh greens for a lighter meal.
Can I use leftover cooked chicken for this recipe?
Absolutely! I often use rotisserie chicken when I’m short on time. You’ll need about 2 cups of shredded or chopped cooked chicken.
Just skip the cooking step and go straight to mixing.
How long does this chicken salad keep in the refrigerator?
Your honey mustard chicken salad will stay fresh for up to 3 days when stored in an airtight container.
I recommend giving it a quick stir before serving since the dressing may settle.
Can I make this recipe dairy-free?
Yes! Simply substitute the mayonnaise with your favorite vegan mayo or avocado-based spread. The flavor remains just as delicious and creamy.
What can I substitute for dried cranberries?
I love experimenting with different dried fruits.
Chopped dried apricots, raisins, or even pomegranate seeds work wonderfully and add their own unique flavor profile.