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Honey Mustard Chicken Salad Recipe

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4 from 12 reviews

This Honey Mustard Chicken Salad is a quick and flavorful dish combining tender cooked chicken with a tangy, sweet honey mustard dressing. Naturally gluten-free and dairy-free, it’s perfect for easy weeknight dinners or protein-packed lunches. Enjoy it on its own, in wraps, sandwiches, or over fresh greens for a versatile meal.

Ingredients

For the Dressing:

  • ½ cup avocado oil mayonnaise
  • ¼ cup Dijon mustard
  • 2 tablespoons pure honey
  • ¼ teaspoon dried thyme
  • ¼ teaspoon garlic powder
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper

For the Chicken Salad:

  • 3 cups cooked chicken breast or thighs, cubed or shredded
  • 1 stalk celery, diced (about ⅓ cup)
  • ⅓ cup shredded carrots
  • ¼ cup diced red onion
  • ¼ cup chopped cashews

Instructions

  1. Prepare the Dressing: In a small bowl, whisk together avocado oil mayonnaise, Dijon mustard, honey, dried thyme, garlic powder, salt, and black pepper until smooth and combined. Set aside.
  2. Combine Salad Ingredients: In a medium bowl, mix the cooked chicken, diced celery, shredded carrots, diced red onion, and chopped cashews.
  3. Mix Chicken with Dressing: Pour the prepared honey mustard dressing over the chicken mixture and toss gently to coat all ingredients evenly.
  4. Serve: Enjoy the chicken salad with crackers, in a wrap, as a sandwich, or served over fresh lettuce greens. Optionally, garnish with extra toasted cashews and a dash of black pepper for added flavor and crunch.

Notes

  • This recipe is naturally gluten-free and dairy-free, making it suitable for those with gluten or dairy sensitivities.
  • Use leftover roasted or grilled chicken breasts or thighs for convenience.
  • Adjust the honey quantity for more or less sweetness according to taste.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Cashews can be substituted with walnuts or almonds for a different nutty flavor.