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Honey Mustard Chicken Salad (With Homemade Dressing)

This easy Honey Mustard Chicken Salad is one of my favorite main dish salads. Lettuce and veggies are topped with grilled chicken and a delicious homemade honey mustard dressing for a hearty and satisfying lunch or dinner salad!
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Dinner, lunch, Salad
Cuisine: American
Servings: 4
Calories: 360kcal
Author: Michelle / Now Cook This!

Ingredients

HONEY MUSTARD DRESSING:

  • cup Dijon mustard
  • cup honey
  • 2 tablespoons apple cider vinegar
  • 6 tablespoons olive oil (regular or light)
  • 1 clove garlic, minced (or 1 teaspoon garlic powder)
  • salt and pepper, to taste

SALAD:

  • 1 pound chicken tenders
  • salt and pepper, to taste
  • 8 cups lettuce, any kind (I use romaine or iceberg)
  • ½ cup shredded carrots
  • ½ cup sliced celery
  • 16 slices cucumber, halved
  • 16 cherry or grape tomatoes, halved

Instructions

MAKE THE DRESSING:

  • Place all of the dressing ingredients in a 16-ounce/2-cup mason jar. Put on the lid and shake vigorously until well combined. If you don't have a mason jar, just put all the ingredients in a bowl and whisk until well combined.

MAKE THE SALAD:

  • Place the chicken tenders in a shallow dish. Pour ¼ cup of the salad dressing over the chicken tenders; toss to evenly coat all of the chicken with the dressing. Season the chicken with salt and pepper.
  • Cover the dish with plastic wrap and put it in the refrigerator to marinate for 15 minutes while you prep the veggies.
  • Preheat a stove-top grill pan or outdoor grill to medium-low to medium heat. Remove the chicken tenders from the marinade, allowing any excess marinade to drip off, and place them in the grill pan or on the grill. Discard the marinade. Grill the chicken until cooked through (internal temperature of 165°F), about 3 to 5 minutes per side. Note: Keep an eye on the chicken and the heat while it is cooking. The honey in the dressing can quickly burn before the chicken is cooked through if the heat is too high.
  • Remove the cooked chicken to a plate; allow to rest for 5 minutes, then slice it into bite-sized pieces.
  • For each salad, place ¼ of the lettuce, carrots, celery, cucumber, and tomatoes in a bowl. Top each with ¼ of the sliced chicken and 2 to 3 tablespoons of the dressing. Serve immediately.

Recipe Notes

  • Not a fan of garlic? You can leave it out of the dressing, and it will still be delicious!
  • You can substitute boneless skinless chicken breasts or thighs for the chicken tenders, juts adjust the cooking time accordingly.
  • If you don't have a grill or a stove-top grill pan, you can cook the chicken in a skillet with a little bit of olive oil (or you could even bake it in the oven).
  • The dressing recipe makes about 1 cup of dressing. If you don't use it all, store it in the refrigerator and use it within 3 to 5 days.
  • Estimated calories are based on one serving of salad with 3 tablespoons dressing (if you used only 2 tablespoons dressing, the estimated calories would be 290). The dressing is 70 calories per tablespoon.