The best honey mustard chicken salad is here — a bright, satisfying meal that works perfectly for a quick weeknight dinner or a grab-and-go lunch. It features juicy grilled chicken thighs, sweet corn, creamy avocado, crisp red onion, fresh strawberries, and a silky honey mustard dressing that ties everything together.
A quick, easy, nutritious & filling salad
This honey mustard chicken salad has become a regular in our rotation. I like to marinate the chicken the night before so it becomes extra tender and flavorful.
When preparing, I usually chop the vegetables, make the dressing, and marinate the chicken all at once. Assembly the next day takes only minutes, making this an ideal meal prep recipe.
It’s one of those recipes that tastes like you spent a lot of time cooking even though it’s fast and simple to make.
What goes well with honey mustard?
There’s room to experiment with add-ins, but a few ingredients consistently complement honey mustard: avocado, strawberries, and corn. Their sweet and creamy notes balance the tangy, slightly sharp honey mustard flavors.
For greens, I like a mix of romaine hearts and arugula for crunch and peppery bite, but mixed salad greens or baby spinach also work well.
Ingredients You’ll Need:
- Boneless, skinless chicken thighs (or breasts)
- Honey
- Dijon mustard
- Stone ground (whole grain) mustard
- Garlic
- Olive oil
- Romaine hearts
- Arugula
- Bacon (cooked)
- Strawberries
- Corn kernels
- Avocado
- Red onion
Honey mustard chicken marinade
The grilled chicken thighs are the star — marinating them improves tenderness and flavor. A quick 30-minute soak imparts taste, but a few hours or overnight is best.
Many of the marinade ingredients can be used in the dressing as well, which keeps flavors cohesive. If you don’t have stone ground mustard, Dijon alone will work; the combination of both mustards simply adds depth.
How to make the best honey mustard chicken salad
Combine all marinade ingredients in a small bowl or container and whisk until smooth. Add the chicken thighs and turn to coat, then refrigerate for at least 1 hour or up to overnight.
Grill instructions: Preheat the grill to medium. Season chicken with salt and pepper and sear for 3–4 minutes per side, then continue cooking, turning occasionally, until the internal temperature reaches 165°F (about 10 minutes total depending on thickness).
Stovetop + oven instructions: Preheat the oven to 400°F. Heat a large cast-iron pan for a couple of minutes, add a thin layer of oil, and sear the seasoned chicken 3–4 minutes per side. Transfer the pan to the oven and finish cooking until the chicken reaches 165°F (about 12–15 minutes).
While the chicken cooks, make the dressing. Whisk together mayonnaise, honey, garlic powder, Dijon and/or stone ground mustard, then season with salt and pepper to taste. Add 1–2 tablespoons of room-temperature water and whisk until you reach your desired consistency.
To assemble the salad, place roughly chopped romaine and packed arugula into a large bowl. Drizzle with a bit of olive oil and a generous pinch of salt and pepper, then toss to combine.
Top the greens with sliced grilled chicken, thinly sliced bacon, quartered strawberries, thin red onion slices, avocado, and corn. Drizzle with the honey mustard dressing or serve it on the side, then gently toss and serve.
Recipe Substitutions & Questions
Chicken breasts can be substituted for thighs; they may need a few extra minutes to cook through. Dijon mustard alone works in both the marinade and dressing, though the blend of Dijon and stone ground mustard gives a more complex flavor.
Use any greens you prefer: romaine, mixed greens, arugula, or spinach all pair nicely. My preferred combination is romaine hearts and arugula for texture and balance.
Is honey mustard sauce healthy?
The honey mustard dressing here is straightforward and can be considered a balanced option when made with a healthy mayonnaise base. Using mayonnaise made with avocado oil provides heart-healthy fats, and the dressing mainly consists of mustard, honey, garlic powder, salt, and pepper.
It’s a tasty, reasonably wholesome dressing that complements the nutrient-rich salad ingredients.
Love this honey mustard chicken salad recipe? Here’s more salads you’ll love:
Creamy Avocado Tuna Salad
Easy Gluten Free Pasta Salad
Healthy Broccoli Slaw Recipe
Easy Arugula Chicken Salad with Grapes
The Best Greek Chicken Salad
Best Honey Mustard Chicken Salad
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15
20
Main Course, Salad
American
6
621 kcal
Ingredients
Chicken
- ¼ cup honey
- ¼ cup Dijon mustard
- 3 tablespoons olive oil
- 3 cloves garlic, finely minced
- 1 ½ pounds boneless & skinless chicken thighs
- kosher salt to taste
- black pepper to taste
Dressing
- ½ cup homemade paleo mayonnaise (or preferred mayo)
- 1 tablespoon Dijon mustard
- 1 ½ teaspoons whole grain or spicy brown mustard
- 1 heaping tablespoon honey
- ½ teaspoon garlic powder
- kosher salt to taste
- black pepper to taste
- 1–2 tablespoons filtered water
Salad
- 3 Romaine hearts, roughly chopped
- 3 cups arugula, tightly packed
- 1 tablespoon olive oil
- big pinch kosher salt
- ⅛ teaspoon black pepper
- 4 bacon strips, cooked and thinly sliced
- 1 ½ cups strawberries, stems removed & quartered
- ½ red onion, thinly sliced
- 2 avocados, sliced or diced
- 1 ½ cups corn kernels
Instructions
-
Whisk together all marinade ingredients in a bowl or container until smooth. Add the chicken thighs, turning to coat, and refrigerate for at least 1 hour or up to overnight.
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Grill option: Preheat grill to medium, season chicken with salt and pepper, sear 3–4 minutes per side, then cook until internal temperature reaches 165°F (about 10 minutes). Stovetop + oven option: Preheat oven to 400°F, sear in a hot, oiled cast iron pan 3–4 minutes per side, then finish in the oven until the chicken reaches 165°F (about 12–15 minutes).
-
While the chicken cooks, whisk together the dressing: mayonnaise, honey, garlic powder, Dijon and/or whole grain mustard, salt, and pepper. Add 1–2 tablespoons room-temperature water to thin to your preferred consistency.
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Assemble the salad by combining romaine and arugula, drizzling with olive oil and seasoning with salt and pepper. Top with sliced grilled chicken, bacon, strawberries, red onion, avocado, and corn. Drizzle with dressing or serve it on the side, then gently toss to combine.
Notes
Mustard: Using Dijon alone will work, but the combination of Dijon and whole grain mustard delivers the best flavor balance.
Nutrition
Carbohydrates: 34g
Protein: 28g
Fat: 43g
Saturated Fat: 7g
Cholesterol: 117mg
Sodium: 541mg
Potassium: 968mg
Fiber: 8g
Sugar: 17g
Calcium: 75mg
Honey Mustard Chicken Salad
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