Honey Mustard Chicken Salad
Honey Mustard Chicken Salad is a refreshing and flavorful dish that combines tender chicken, crisp vegetables, and a creamy honey mustard dressing. Perfect for quick lunches or light dinners, this vibrant salad not only pleases the palate but also adds a splash of color to your table. Whip it up in no time and enjoy a delightful meal that’s both satisfying and nutritious.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Salad
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1 lb)
- 4 cups fresh spinach
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 small red onion, thinly sliced
- 3 tbsp honey
- 2 tbsp Dijon mustard
- 3 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Season chicken breasts with salt and pepper; bake for 20-25 minutes until they reach an internal temperature of 165°F (75°C).
- While the chicken bakes, whisk together honey, Dijon mustard, olive oil, salt, and pepper in a bowl until smooth.
- After the chicken rests for a few minutes, chop the spinach, cherry tomatoes, cucumber, and red onion into bite-sized pieces.
- Slice the cooked chicken into strips or cubes.
- In a large bowl, combine spinach, tomatoes, cucumber, red onion, and chicken. Drizzle with honey mustard dressing and toss gently until coated.
- Serve immediately or chill in the fridge for later.
Nutrition
- Serving Size: 1 cup (about 250g)
- Calories: 350
- Sugar: 10g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg
Keywords: For added flavor, marinate the chicken in the dressing for at least 30 minutes before cooking. Substitute chicken with grilled tofu or chickpeas for a vegetarian option. Top with nuts or seeds for extra crunch.