Fresh Honey Mustard Chicken Chopped Salad

Growing up, salads in our house meant iceberg lettuce with ranch dressing and not much else. That’s just how my mom made them, and I never questioned it. When my friend served me a honey mustard chicken salad at her place, I was honestly surprised by how filling and tasty a salad could be.

That’s because I hadn’t realized salads could be actual meals – not just sad side dishes. This honey mustard chicken chopped salad changed my whole perspective. It’s got the perfect mix of crunchy vegetables, juicy chicken, and a homemade dressing that’s so good, my kids actually ask for seconds. And trust me, that’s saying something.

What Kind of Chicken Should I Use?

While this recipe calls for chicken thighs, you could easily swap in chicken breasts if that’s what you prefer or have on hand. Thighs tend to stay more juicy and flavorful in this type of recipe, since their higher fat content helps prevent them from drying out during cooking. If you do opt for chicken breasts, just be extra careful not to overcook them – they’ll need about 2-3 minutes less cooking time than thighs. For the best results, look for chicken that’s uniform in thickness, which helps ensure even cooking. And whether you choose thighs or breasts, make sure they’re completely thawed if you’re starting with frozen chicken, as this will help them cook more evenly and pick up the seasonings better.

Options for Substitutions

This salad is super adaptable and you can make several swaps based on what you have in your kitchen:

• Chicken thighs: You can easily swap chicken thighs with chicken breasts, though they might cook a bit faster. Turkey cutlets or even salmon fillets would also work well with this honey mustard flavor profile.
• Butter lettuce: Any leafy green works here! Try romaine for extra crunch, mixed greens, or baby spinach. Just avoid tough greens like kale which might overpower the other flavors.
• Blue cheese: Not a fan of blue cheese? Try feta, goat cheese, or even shaved parmesan. Each will bring its own nice tang to the salad.
• Apple cider vinegar: You can use white wine vinegar or regular white vinegar instead. If using regular vinegar, you might want to add a tiny bit more honey to balance the sharper taste.
• Dijon mustard: Whole grain mustard works great too. In a pinch, you could use yellow mustard, but reduce the amount by half since it’s stronger.
• Avocado: If avocados aren’t ripe or available, try adding some sliced cucumber for freshness, or toasted nuts for that creamy-crunchy element.

Watch Out for These Mistakes While Cooking

The biggest challenge when making honey mustard chicken salad is overcooking the chicken thighs, which can make them tough and chewy – instead, cook them just until they reach 165°F internal temperature for juicy, flavorful results. A common error is adding the dressing too early, causing the lettuce to wilt and become soggy, so toss the salad with dressing only right before serving. When preparing your vegetables, avoid chopping them too far in advance as they can lose their crunch and freshness – especially the avocado which browns quickly (toss it with a bit of lemon juice if needed). For the best flavor balance, make sure to taste and adjust the honey mustard dressing before adding it to the salad, as the sweetness of honey can vary greatly between brands.

What to Serve With Honey Mustard Chicken Salad?

Since this salad is already packed with protein and fresh veggies, you’ll want to focus on simple sides that complement without overwhelming the dish. A warm, crusty baguette or some homemade garlic knots are perfect for soaking up any extra honey mustard dressing left on your plate. If you’re looking to add more substance to your meal, try serving the salad with a cup of roasted butternut squash soup or some quinoa on the side. For casual gatherings, I like to put out a bowl of seasoned pita chips or crackers that people can crunch on while enjoying their salad.

Storage Instructions

Prep Ahead: Want to get a head start? Cook the chicken and make the dressing up to 3 days before. Keep them separate in airtight containers in the fridge. You can also chop all the veggies (except avocado) the day before and store them in separate containers.

Keep Fresh: If you’ve already tossed the salad with dressing, it’s best to eat it right away. For leftovers, store the lettuce, toppings, chicken, and dressing separately in the fridge. This way, your salad ingredients will stay crisp for 2-3 days. Remember to cut and add the avocado just before serving to prevent browning.

Dressing Storage: The honey mustard dressing keeps well in a jar or airtight container in the fridge for up to a week. Give it a good shake before using, as the ingredients might separate naturally. This makes it super easy to throw together a quick salad whenever you’re hungry!

Preparation Time	10-15 minutes
Cooking Time	20-25 minutes
Total Time	30-40 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1600-1800
• Protein: 95-105 g
• Fat: 140-150 g
• Carbohydrates: 40-50 g

Ingredients

• 1 pound skinless, boneless chicken thighs
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 3 tablespoons honey
• 2 teaspoons apple cider vinegar
• 2 teaspoons dijon mustard
• 8 cups chopped butter lettuce
• 3 radishes, diced
• 1 cup halved cherry tomatoes
• 1 avocado, diced
• 1/2 red onion, diced
• 2 ounces blue cheese, crumbled
• A dash of sliced green onions
• 3 tablespoons apple cider vinegar
• 2 tablespoons honey
• 1 tablespoon dijon mustard
• 2 garlic cloves, minced or pressed
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup extra virgin olive oil

Step 1: Prepare and Broil the Chicken

Preheat your oven’s broiler on high and place an oven rack about 6 inches below the heat source.

Line a baking sheet with foil for easy cleanup.

Season the chicken thoroughly on both sides with salt, pepper, and paprika.

Place the seasoned chicken on the baking sheet and broil for 7 minutes on one side.

Flip the chicken and broil for another 7 minutes on the other side.

Step 2: Prepare the Honey Mustard Glaze

While the chicken is broiling, whisk together honey, vinegar, and mustard in a small bowl.

After the chicken has broiled for 14 minutes, brush this honey mustard glaze onto the chicken and broil for an additional 2 minutes.

Flip the chicken again, brush on more of the glaze, and broil for a final 2 minutes.

Step 3: Cool and Cube the Chicken

Remove the chicken from the oven once it is fully cooked and let it cool slightly.

Once cooled, cut the chicken into 1-inch cubes or pieces, ready to be added to the salad.

Step 4: Assemble the Salad

In a large mixing bowl, combine the lettuce with a pinch of salt and pepper.

Add the sliced tomatoes, radishes, onion, blue cheese, and green onions.

Finally, add the cubed chicken pieces to the salad.

Drizzle with your prepared dressing, toss everything gently to combine, and serve immediately.

Step 5: Make the Dressing

In a separate bowl, whisk together vinegar, honey, mustard, minced garlic, salt, and pepper.

While continuously whisking, slowly stream in olive oil until the dressing is emulsified and smooth.

This dressing can be stored in a sealed container in the refrigerator for about a week, ready to enhance your salads with its delicious flavor.