You know the feeling—it’s lunchtime, your stomach’s growling, and you want something that’s not only filling but also fresh, flavorful, and guilt-free. That’s where grilled chicken salad with honey mustard swoops in to save your day. It’s not your average bowl of greens. This salad hits every note: warm, juicy grilled chicken, crisp veggies, creamy avocado, and that golden, sweet-tangy honey mustard dressing that ties it all together.
If you’re searching for something quick yet wholesome, something nutritious that doesn’t taste like a compromise, then this grilled chicken salad has your name on it. Let’s dive in and see why this recipe belongs in your weekly rotation—and how you can make it effortlessly in your own kitchen.
Why You’ll Love This Grilled Chicken Salad with Honey Mustard
This isn’t just a salad—it’s a satisfying, restaurant-quality meal that’s easy to make and tailor to your tastes. Here’s why it works:
- Quick to prepare – You can get this on the table in under 30 minutes.
- Nutritionally balanced – Packed with lean protein, fiber-rich greens, and healthy fats.
- Meal-prep friendly – Make it ahead, store it smartly, and enjoy it on busy days.
- Kid-approved – That honey mustard dressing is a hit with little (and big) taste buds.
- Customizable – Change up the veggies, protein, or dressing as you like.
Ingredients for Grilled Chicken Salad with Honey Mustard
To keep things simple and organized, here’s everything you’ll need broken down by component:
Chicken Marinade
| Ingredient | Amount |
|---|---|
| Boneless chicken breasts | 2 (about 1.5 lbs) |
| Olive oil | 2 tbsp |
| Lemon juice | 1 tbsp |
| Garlic (minced) | 2 cloves |
| Salt | ½ tsp |
| Black pepper | ¼ tsp |
| Smoked paprika | ½ tsp (optional) |
Salad Ingredients
| Ingredient | Amount |
|---|---|
| Mixed greens | 6 cups |
| Cherry tomatoes | 1 cup (halved) |
| Cucumber | 1 (sliced) |
| Avocado | 1 (sliced) |
| Red onion | ¼ cup (thinly sliced) |
| Shredded carrots | ½ cup |
Honey Mustard Dressing
| Ingredient | Amount |
|---|---|
| Dijon mustard | 2 tbsp |
| Honey | 2 tbsp |
| Greek yogurt (or mayo) | 1 tbsp |
| Apple cider vinegar | 1 tbsp |
| Olive oil | 2 tbsp |
| Salt & pepper | To taste |
How to Make Grilled Chicken Salad with Honey Mustard
You don’t need fancy tools or advanced skills to whip this up. Just follow these simple steps.
1. Marinate the Chicken
Start by mixing your marinade in a bowl—olive oil, lemon juice, garlic, salt, pepper, and paprika if you’re going for that smoky kick. Place your chicken in the mix and let it sit for at least 15 minutes. If you’ve got extra time, refrigerate it for up to 8 hours to infuse even more flavor.
2. Grill the Chicken
Heat a grill or grill pan to medium-high. Add the marinated chicken and cook for 5–6 minutes on each side until it’s golden and cooked through. Use a meat thermometer to check for an internal temperature of 165°F (74°C). Let it rest for 5 minutes before slicing it into strips—this keeps the juices inside where they belong.
3. Mix the Salad
In a large bowl, toss your mixed greens with the chopped vegetables—tomatoes, cucumber, shredded carrots, avocado, and red onion. You can keep the ingredients separated for a more vibrant presentation or mix them up if you prefer an even distribution.
4. Make the Honey Mustard Dressing
In a small bowl or jar, whisk together Dijon mustard, honey, yogurt (or mayo), apple cider vinegar, and olive oil. Season to taste. If you want it creamier, add a little more yogurt. For extra zing, throw in a splash more vinegar.
5. Assemble and Serve
Layer the sliced grilled chicken over your veggie base. Drizzle with your homemade honey mustard dressing and serve immediately. If you’re packing it for lunch, keep the dressing separate and add it just before eating.
Tips to Make It Perfect Every Time
Here’s where you level up your salad game:
- Use a meat thermometer – No more guessing if the chicken is done.
- Let the chicken rest – Always wait a few minutes before slicing so it stays juicy.
- Toss dressing right before serving – This prevents the greens from getting soggy.
- Try grilled veggies – Toss some zucchini or bell peppers on the grill with the chicken for an extra layer of flavor.
- Make extra dressing – It keeps well in the fridge for a week and also works great as a dip.
Delicious Variations You’ll Want to Try
You can make this salad feel brand new every time just by switching a few things around:
Protein Swaps
- Grilled shrimp for a lighter seafood twist
- Roasted chickpeas for a vegetarian version
- Tofu or tempeh for a vegan-friendly option
Toppings That Add Crunch and Color
- Toasted nuts: almonds, pecans, or walnuts
- Seeds: sunflower or pumpkin seeds
- Crumbled cheese: feta, blue cheese, or goat cheese
- Fresh fruit: apple slices, strawberries, or dried cranberries
Storage and Meal Prep Tips
Grilled chicken salad is ideal for prepping ahead. Here’s how to do it right:
- Grill the chicken ahead and store in airtight containers for up to 3 days.
- Keep dressing separate until ready to eat so the greens stay crisp.
- Layer in mason jars for lunch: dressing at the bottom, chicken and veggies in the middle, greens on top.
Serving Suggestions
This salad stands tall on its own but can shine even brighter with some tasty sides:
- Garlic bread or a crusty baguette
- Roasted sweet potatoes or corn on the cob
- A fresh fruit salad for dessert
- A sparkling water or citrus iced tea on the side
Frequently Asked Questions (FAQs)
Can I use pre-cooked chicken?
Yes, leftover grilled or rotisserie chicken works perfectly. Just slice and serve.
Is this salad gluten-free?
Absolutely—just make sure your mustard and vinegar are certified gluten-free.
How do I store leftovers?
Keep all components in separate containers. When stored properly, the chicken lasts up to 3 days in the fridge, and the dressing can stay fresh for up to a week.
Can I make the honey mustard dressing without yogurt?
Yes, swap it out for mayo or a dairy-free alternative like cashew cream.
What kind of lettuce should I use?
Any crisp base will do—mixed greens, spinach, romaine, or even kale (just massage it first with a little oil to soften).
Conclusion: Your New Go-To Salad
Grilled chicken salad with honey mustard isn’t just another healthy dish—it’s a crave-worthy, satisfying meal that hits all the right notes. Whether you’re meal-prepping for the week, looking for a light dinner after a long day, or feeding the family something wholesome, this salad checks every box.
Print
Grilled Chicken Salad with Honey Mustard
- Total Time: 40 minutes
- Yield: 2–3 servings 1x
- Diet: Gluten Free
Description
Looking for a flavorful, protein-packed salad that’s both satisfying and easy to prepare? This Grilled Chicken Salad with Honey Mustard combines juicy grilled chicken, crisp vegetables, and a tangy-sweet homemade dressing that brings everything together. Whether you’re meal prepping for the week or whipping up a fresh, wholesome lunch, this salad delivers the perfect balance of taste and nutrition. Customize it with your favorite toppings and enjoy a low-carb, gluten-free meal that doesn’t compromise on flavor. Ready in under 40 minutes, it’s your go-to for healthy comfort food done right.
Ingredients
For the Grilled Chicken:
2 boneless, skinless chicken breasts (about 1.5 lbs)
2 tablespoons olive oil
1 tablespoon lemon juice
2 garlic cloves, minced
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon smoked paprika (optional)
For the Salad:
6 cups mixed greens (spring mix, romaine, or spinach)
1 cup cherry tomatoes, halved
1 medium cucumber, sliced
1 avocado, sliced
¼ cup red onion, thinly sliced
½ cup shredded carrots
For the Honey Mustard Dressing:
2 tablespoons Dijon mustard
2 tablespoons honey
1 tablespoon Greek yogurt (or mayonnaise)
1 tablespoon apple cider vinegar
2 tablespoons olive oil
Salt and black pepper to taste
Instructions
Marinate chicken in olive oil, lemon juice, garlic, salt, pepper, and paprika for 15–30 minutes.
Grill chicken until fully cooked and nicely charred (5–6 minutes per side).
Prepare salad base with mixed greens, tomatoes, cucumber, carrots, red onion, and avocado.
Make dressing with Dijon mustard, honey, yogurt (or mayo), vinegar, olive oil, salt, and pepper.
Slice chicken, assemble salad, drizzle with dressing, and serve fresh.
Notes
Use Fresh Ingredients: Fresh mixed greens and ripe avocados make a big difference in texture and flavor.
Make It Ahead: Grill the chicken and prep the veggies in advance to save time during the week. Store everything separately for best results.
Customize the Veggies: Feel free to add or swap ingredients like bell peppers, corn, kale, or arugula based on what’s in season or available.
Marinate for Flavor: A minimum of 15 minutes is good, but for more intense flavor, marinate the chicken for up to 8 hours in the fridge.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad, Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 salad (approx. 400g)
- Calories: ~450 kcal
- Sugar: 9g
- Sodium: 510mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 90mg
