Honey Mustard Chicken Salad
User Reviews
5
Honey Mustard Chicken Salad
Description
The Honey Mustard Chicken Salad recipe centers on a freshly cooked and chopped chicken breast mixed with crunchy celery and sweet dried cranberries. The dressing blends mayonnaise with honey, Dijon mustard, apple cider vinegar, salt, garlic powder, and paprika to provide a creamy, mildly sweet, and tangy coating. Cooking the chicken until golden and no longer pink inside ensures a tender bite that holds well in the salad.
Once assembled, the salad’s contrasting textures of tender chicken, crisp celery, and chewy fruit create interest and balance. The honey and mustard dressing binds these together with a pleasant zip and subtle spice. This mix is ideal for serving over greens, in sandwiches, or as a standalone salad. It can be refrigerated to chill and meld flavors before serving.
The recipe notes ingredient prices and suggests storing the dressing chilled until use, emphasizing preparation freshness.
Ingredients
- 1 chicken breast $1.49, large, about 3/4 lb
- 2 celery $0.32, stalks
- 1/4 cup dried cranberries $0.28
- 1/4 cup mayonnaise $0.33
- 1 1/2 Tbsp honey $0.17
- 1 Tbsp Dijon mustard $0.06
- 1/2 tsp apple cider vinegar $0.01
- 1/4 tsp salt $0.02
- 1/8 tsp garlic powder $0.02
- 1/8 tsp paprika $0.02
Instructions
- Prepare the dressing by combining the mayonnaise, honey, dijon mustard, apple cider vinegar, salt, garlic powder, and paprika. Refrigerate until ready to use.
- Cut the chicken breast into 1 to 2 inch pieces. Coat a small skillet with non-stick spray and cook the chicken over medium heat until the outside is golden brown and the largest pieces are no longer pink inside (7-10 min.). Allow the chicken to cool slightly.
- While the chicken is cooling, roughly chop the cranberries and cut the celery into small pieces. Place the cranberries and celery in a large bowl. Once the chicken is cool enough to handle, roughly chop it into very small pieces. Add the chopped chicken to the bowl, along with the dressing. Stir until everything is combined and coated in dressing. Serve immediately or refrigerate until ready to eat.
Notes
- The chicken used is approximately 3/4 pound; adjust proportions as needed for servings.
- Make sure to cook chicken pieces thoroughly until golden and no longer pink inside, about 7-10 minutes.
- Refrigerate the salad if not serving immediately to keep it fresh and maintain dressing texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2to 3
Amount Per Serving
Calories 60145 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 601.45kcal | 30% |
| Carbohydrates | 31.6g | 11% |
| Protein | 36.45g | 73% |
| Fat | 36.9g | 57% |
| Sodium | 693.8mg | 29% |
| Fiber | 2.1g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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