Why You’ll Love This Recipe
- Quick and Easy: Ready in just 14 minutes, ideal for busy days.
- Balanced Flavors: Sweet honey dressing complements savory chicken and fresh vegetables.
- Versatile: Customize with your favorite veggies, nuts, or cheese.
- Healthy and Filling: Packed with protein and nutrients from fresh ingredients.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 cups cooked chicken, shredded or diced
- 1 cup mixed greens (spinach, arugula, romaine)
- 1 cup diced vegetables (bell peppers, cucumbers, carrots)
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/2 cup honey
- 1/4 cup olive oil
- 2 tablespoons Dijon mustard
- Salt and pepper to taste
- 1/4 cup chopped nuts (walnuts, almonds) – optional
- 1/4 cup feta cheese or goat cheese – optional
Directions
- Cook the chicken if not already done, then let cool and shred or dice.
- In a small bowl, whisk honey, olive oil, and Dijon mustard until smooth. Season with salt and pepper.
- In a large bowl, combine mixed greens, diced vegetables, cherry tomatoes, and red onion.
- Gently fold the cooked chicken into the vegetable mixture.
- Drizzle the honey dressing over the salad and toss gently to coat evenly.
- If using, sprinkle chopped nuts and cheese over the salad and fold in gently.
- Taste and adjust seasoning with salt and pepper if needed.
- Optional: Chill salad in the refrigerator for 5 minutes to meld flavors.
- Serve immediately, optionally drizzling with extra dressing.
Servings and Timing
Servings: 4
Prep Time: 10 minutes
Cook Time: 4 minutes (if cooking chicken fresh)
Total Time: Approximately 14 minutes
Variations
- Protein Swap: Use rotisserie chicken, turkey, or tofu for different protein options.
- Veggie Mix: Add avocado, radishes, or corn for extra flavor and texture.
- Dressing Twist: Add lemon juice or apple cider vinegar for a tangier dressing.
- Nut-Free: Omit nuts or substitute seeds like pumpkin or sunflower seeds.
Storage/Reheating
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Best served fresh; do not reheat as salad greens will wilt.
- Keep dressing separate if preparing in advance and toss before serving.
FAQs
Can I use canned chicken?
Yes, canned or pre-cooked chicken works well for convenience.
Can I make this salad vegan?
Substitute chicken with tofu or chickpeas and use a vegan honey alternative or maple syrup.
How long does the salad last?
Best consumed within 2 days for freshness and texture.
Can I prepare the dressing ahead of time?
Yes, dressing can be made and stored refrigerated for up to a week.
Can I use other types of mustard?
Dijon provides a smooth flavor, but yellow or whole grain mustard can be used.
How do I keep the salad from getting soggy?
Add dressing just before serving and avoid overmixing.
What nuts work best?
Walnuts and almonds add great crunch, but pecans or cashews are good alternatives.
Can I add fruits?
Yes, sliced apples, pears, or grapes add sweetness and texture.
Is this salad gluten-free?
Yes, naturally gluten-free when using fresh ingredients.
Can I double the recipe?
Absolutely, just double all ingredients and toss in a larger bowl.
Conclusion
This Honey Chicken Salad is a quick, easy, and delicious way to enjoy a healthy meal packed with vibrant flavors and textures. Its balance of sweet dressing, fresh vegetables, and tender chicken makes it perfect for everyday lunches or light dinners. Customize it to your liking and enjoy!
Honey Chicken Salad: An Amazing Ultimate Recipe
- Prep Time: 10 minutes
- Cook Time: 4 minutes
- Total Time: 14 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-cook / Mixing
- Cuisine: American
- Diet: Gluten Free
Description
Honey Chicken Salad is a fresh, flavorful, and satisfying dish combining tender chicken with crisp greens, colorful veggies, and a sweet-tangy honey mustard dressing. Perfect for a quick lunch or light dinner.
Ingredients
2 cups cooked chicken, shredded or diced
1 cup mixed greens (spinach, arugula, romaine)
1 cup diced vegetables (bell peppers, cucumbers, carrots)
1/2 cup cherry tomatoes, halved
1/4 cup red onion, thinly sliced
1/2 cup honey
1/4 cup olive oil
2 tablespoons Dijon mustard
Salt and pepper to taste
1/4 cup chopped nuts (walnuts, almonds) – optional
1/4 cup feta cheese or goat cheese – optional
Instructions
- Cook the chicken if not already done, then let cool and shred or dice.
- In a small bowl, whisk honey, olive oil, and Dijon mustard until smooth. Season with salt and pepper.
- In a large bowl, combine mixed greens, diced vegetables, cherry tomatoes, and red onion.
- Gently fold the cooked chicken into the vegetable mixture.
- Drizzle the honey dressing over the salad and toss gently to coat evenly.
- If using, sprinkle chopped nuts and cheese over the salad and fold in gently.
- Taste and adjust seasoning with salt and pepper if needed.
- Optional: Chill salad in the refrigerator for 5 minutes to meld flavors.
- Serve immediately, optionally drizzling with extra dressing.
Notes
Use rotisserie chicken, turkey, or tofu for different protein options.
Add avocado, radishes, or corn for extra flavor and texture.
Add lemon juice or apple cider vinegar for a tangier dressing.
Omit nuts or substitute seeds like pumpkin or sunflower seeds for nut-free version.
Store leftovers in airtight container in fridge up to 2 days.
Do not reheat as salad greens will wilt; keep dressing separate if preparing ahead.
Canned or pre-cooked chicken works well for convenience.
Use vegan honey alternatives or maple syrup for vegan version.
Dressing can be made ahead and refrigerated up to a week.
Yellow or whole grain mustard can substitute Dijon mustard.
Add dressing just before serving to prevent sogginess.
Walnuts, almonds, pecans, or cashews are good nut options.
Sliced apples, pears, or grapes add sweetness and texture.
Salad is naturally gluten-free with fresh ingredients.
Double recipe as needed for larger portions.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 18g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
