Make this creamy Honey Mustard Chicken Salad for a satisfying, high-protein lunch. This recipe uses a tangy homemade dressing and is perfect for quick meal prep.
Author:Leo
Prep Time:10 min
Cook Time:0 min
Total Time:10 min
Yield:4 servings 1x
Category:Lunch
Method:Mixing
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 cups cooked, shredded chicken breast
1/2 cup celery, finely chopped
1/4 cup red onion, finely minced
1/4 cup dried cranberries (optional)
1/4 cup chopped pecans or walnuts (optional)
For the Dressing:
1/2 cup plain Greek yogurt (or mayonnaise for classic texture)
2 tablespoons Dijon mustard
1 tablespoon whole grain mustard
2 tablespoons honey
1 tablespoon apple cider vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Place the shredded chicken in a medium mixing bowl.
In a separate small bowl, whisk together the Greek yogurt (or mayonnaise), Dijon mustard, whole grain mustard, honey, apple cider vinegar, salt, and pepper until the homemade honey mustard dressing is smooth.
Pour the dressing over the shredded chicken.
Add the chopped celery, red onion, dried cranberries, and nuts (if using) to the bowl.
Gently fold all ingredients together until the chicken is evenly coated with the dressing.
Taste the salad and adjust seasoning if needed.
Cover the bowl and chill the chicken salad for at least 30 minutes before serving to allow flavors to meld.
Serve this tangy sweet chicken salad on lettuce wraps, whole-grain bread for sandwiches, or enjoy it on its own for a low carb chicken salad option.
Notes
For a no-mayo chicken salad recipe, use all Greek yogurt in the dressing. For a richer, classic texture, substitute the yogurt with mayonnaise.
This recipe is excellent for easy chicken salad meal prep; it keeps well in the refrigerator for up to four days.
Add crispy bacon and creamy avocado just before serving if you plan to store leftovers, as they can become soft.