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- 2 cups cooked chicken breast, diced - 4 cups mixed greens (spinach, arugula, and romaine) - 1 cup cherry tomatoes, halved - 1/2 cucumber, sliced - 1/4 red onion, thinly sliced - 1/2 cup walnuts, toasted - 3 tablespoons honey - 3 tablespoons Dijon mustard - 2 tablespoons olive oil - Salt and pepper to taste - Optional: fresh herbs for garnish The key to a great Honey Mustard Chicken Salad lies in the balance of flavors. The cooked chicken breast adds protein and heartiness. I love using mixed greens like spinach, arugula, and romaine. They create a colorful base that’s crunchy and fresh. Cherry tomatoes bring a sweet burst to each bite. For extra crunch, I add sliced cucumber and thinly sliced red onion. Toasted walnuts give that delightful nutty flavor. You can also sprinkle some feta cheese on top for creaminess. For the dressing, I mix honey and Dijon mustard for a sweet and tangy flavor. Olive oil adds richness, while salt and pepper enhance everything. Fresh herbs can elevate the dish and bring a pop of color. I suggest you check out the Full Recipe for detailed steps and tips. - Combine the chicken, mixed greens, tomatoes, cucumber, and onion in a large bowl. This mix gives you a bright and tasty base. The colors make your salad fun to eat. - Whisk together honey, mustard, olive oil, salt, and pepper in a small bowl. This dressing adds a sweet and tangy twist that makes each bite special. - Drizzle the dressing over the salad mixture and toss gently. Make sure everything gets a nice coating. This step makes the flavors blend well. - Top with walnuts and feta cheese, then incorporate gently. The nuts add crunch, and the cheese brings creaminess. Each bite has a fun texture. - Garnish with fresh herbs. This adds a pop of color. You can use parsley or basil for a fresh touch. - Serve in a large bowl or plate individually. For extra flair, drizzle a little more dressing on top. This makes the salad look as good as it tastes. This honey mustard chicken salad makes a wholesome and flavorful meal. You can find the complete recipe in the Full Recipe section. To make the best honey mustard dressing, you need the right balance of sweet and tangy. Use three tablespoons each of honey and Dijon mustard. This mix brings a lovely flavor to your salad. I recommend brands like Grey Poupon or Maille for their strong taste. They add a nice kick that works great with the honey. To keep your salad crisp, don’t over-dress it. Start with a small amount of dressing and add more if needed. This way, every bite stays fresh. Use fresh, crunchy greens like spinach, arugula, and romaine. They add color and crunch, making your salad feel light and tasty. Adding fruits can really boost your salad's flavor. I love using diced apples or dried cranberries for a sweet touch. They pair well with the honey mustard dressing. For the chicken, season it well with salt and pepper before cooking. You can also add herbs like thyme or rosemary for extra taste. These small steps make a big difference in flavor. For the full recipe, check out Honey Mustard Chicken Salad! {{image_2}} For those who need gluten-free meals, swap in gluten-free Dijon mustard. Ensure your other ingredients are also gluten-free. You can use quinoa or brown rice in place of chicken for a hearty vegan option. Instead of feta cheese, try using a nut-based cheese for creaminess without dairy. Want a kick? Use a spicy honey mustard dressing. Just mix in some hot sauce or chili flakes. You can also add different nuts or seeds for extra crunch. Try sunflower seeds or almonds for a tasty twist. You can change your salad with seasonal fruits and veggies. In spring, add fresh peas or radishes. In summer, try ripe peaches or strawberries. In fall, use apples or roasted pumpkin. The key is to use what’s fresh and available. This keeps your salad exciting all year round. To keep your honey mustard chicken salad fresh, store the salad and dressing separately. This prevents sogginess. Use an airtight container for the salad. The dressing can go in a small jar. In the fridge, the salad lasts about three days. If you want to enjoy it longer, freeze the chicken separately. When reheating chicken, aim for a gentle heat. Use a microwave or a skillet. Add a little water or broth to keep it moist. Avoid high heat, as this dries chicken out quickly. Only reassemble your salad just before serving. This keeps the greens crisp and fresh. You can freeze honey mustard chicken salad, but it’s best to freeze components. The chicken can freeze well in a zip-top bag. The greens and dressing do not freeze well. For best results, freeze chicken and use fresh greens later. This way, you enjoy a fresh salad anytime! To make honey mustard dressing, mix three tablespoons of honey and three tablespoons of Dijon mustard. Add two tablespoons of olive oil. Whisk until smooth. You can adjust the sweetness by adding more honey. This simple recipe brings a sweet and tangy flavor that elevates your salad. Yes, you can use leftover chicken for this salad. Just dice it and add it to the mix. You can also add leftover veggies like bell peppers or carrots. This not only saves food but adds great taste and texture to the salad. This salad pairs well with a variety of sides. Consider serving it with: - Garlic bread - Quinoa salad - Roasted vegetables - Fresh fruit salad These sides balance the salad's flavors and make for a complete meal. Yes, this salad is healthy. It is packed with nutrients from the mixed greens and veggies. Chicken provides protein, while walnuts add healthy fats. Honey and mustard offer flavor without excessive calories. Eating this salad supports a balanced diet. You can prepare this salad in advance. Just keep the dressing separate until serving. This helps maintain the salad's freshness and crunch. Store the salad in an airtight container in the fridge for up to two days. You can use grilled or roasted chicken for this salad. Grilled chicken adds a smoky flavor, while roasted chicken is tender and juicy. Both options work well and make the salad more satisfying. Just ensure the chicken is cooked and cooled before adding it to the mix. For more information, check the Full Recipe for Honey Mustard Chicken Salad. This blog post covered how to make a delicious Honey Mustard Chicken Salad. We explored fresh ingredients, a simple dressing, and easy steps for preparation. You learned ways to customize the salad to fit your needs. Remember to store leftovers correctly and enjoy this dish any time. It’s healthy, tasty, and adaptable for any season. Enjoy your culinary adventure and make this salad your own!

Honey Mustard Chicken Salad

Elevate your mealtime with this delicious honey mustard chicken salad! Packed with nutritious ingredients like diced chicken, mixed greens, cherry tomatoes, and topped with a creamy honey mustard dressing, it's a perfect dish for any occasion. This refreshing salad is ready in just 15 minutes and serves four.
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Ingredients
  

2 cups cooked chicken breast, diced

4 cups mixed greens (spinach, arugula, and romaine)

1 cup cherry tomatoes, halved

1/2 cucumber, sliced

1/4 red onion, thinly sliced

1/2 cup walnuts, toasted

1/4 cup feta cheese, crumbled

3 tablespoons honey

3 tablespoons Dijon mustard

2 tablespoons olive oil

Salt and pepper to taste

Optional: fresh herbs like parsley or basil for garnish

Instructions
 

In a large bowl, combine the diced chicken breast, mixed greens, halved cherry tomatoes, sliced cucumber, and red onion. Toss gently to combine.

    In a small mixing bowl, whisk together honey, Dijon mustard, olive oil, salt, and pepper until smooth and well blended.

      Drizzle the honey mustard dressing over the salad mixture and toss until the salad is evenly coated with the dressing.

        Add the toasted walnuts and crumbled feta cheese on top of the salad.

          Give the salad one last gentle toss to incorporate the toppings without breaking the feta.

            Garnish with fresh herbs if using, before serving.

              Prep Time, Total Time, Servings: 15 mins | 15 mins | 4 servings

                - Presentation Tips: Serve the salad in a large bowl for sharing or plate individually, garnishing with additional walnuts and a drizzle of dressing on top for an appealing finish.