If you love a salad that actually fills you up, then you will love my Honey Mustard Chicken Salad. With juicy honey mustard marinated chicken, crispy roasted sweet potato and a tangy homemade dressing, this one is a proper meal in a bowl.
I don’t think I’ll ever get sick of this honey mustard chicken salad recipe. It comes together with simple, whole food ingredients, it’s high-protein thanks to the chicken and feta, and it’s the kind of salad that actually keeps me full! It’s a fantastic quick lunch option through the week, a lovely warm-weather dinner, and it holds up brilliantly for meal prep since the components store separately and come together in minutes. What more is there to ask for?! Whether you eat it warm the day you make it or cold from the fridge the next day, it’s just as good both ways.
If you love salads with a starchy element like the sweet potato in this one, you’ll also want to try my Mediterranean Orzo Salad or Eat Your Greens Chicken Orzo Salad. Both are hearty enough to be a full meal, just like this one. And if you’re a salad lover like me and want more inspiration, I’ve rounded up over 30 of my favourite Healthy Vegetable Salad Recipes in one spot, perfect for when you want to switch things up throughout the week!
Everything You Need to Make Honey Mustard Chicken Salad
You only need a handful of simple ingredients to make this honey mustard salad with chicken, and most of them are things you probably already have on hand. Here are all the ingredient notes and good substitutes, with exact quantities listed in the recipe card at the bottom of this post.
Honey mustard chicken
- chicken thigh – boneless, skinless chicken thigh stays juicy once marinated and pan-fried. If you prefer, you can use skinless chicken breast instead, just keep a close eye on it in the pan as breast can dry out faster than thigh. Leftover rotisserie chicken also works well here if you want to skip the marinating and cooking step entirely.
- honey, dijon mustard and garlic – this trio makes up the base of the chicken marinade. I use dijon mustard rather than yellow mustard for a more rounded, slightly sharp flavour, but yellow mustard will work in a pinch if it’s what you have in the fridge.
- extra virgin olive oil – used in both the marinade and the vinaigrette. It’s a great source of healthy fats and helps the marinade coat the chicken evenly.
Salad
- salt and black pepper – for seasoning the sweet potato and chicken. Season generously! It makes a big difference to the overall flavour of the dish.
- sweet potato – I like sweet potato for its natural sweetness, which plays so well against the tangy vinaigrette, plus it’s a great source of fibre and micronutrients. You can swap it for pumpkin or regular potato if that’s what you have.
- mixed lettuce leaves – the base of the salad. Feel free to swap for baby spinach, rocket, or shredded kale or cabbage if you want something with a bit more crunch and bite.
- red onion – adds a lovely sharp bite. Green onions or thinly sliced shallots are good substitutes if red onion isn’t your thing.
- dill – fresh herbs really lift this salad. If you don’t have dill, parsley or chives would also work.
- cherry tomatoes – for freshness and a pop of colour. Halve them so they’re easy to eat in each mouthful.
- firm feta – adds a salty, creamy element that balances the tang of the dressing. Goat’s cheese is a good substitute if you prefer.
- avocado – for creaminess and healthy fats. Add it just before serving so it doesn’t brown.
- apple cider vinegar – the base of the vinaigrette, giving it that signature tang.
Optional Extras
These aren’t essential, but they’re a great way to make this honey mustard chicken salad bowl your own.
- A handful of nuts, like walnuts, pecans or almonds for extra crunch and healthy fats.
- A small handful of raisins or dried cranberries if you like a little sweetness running through your chicken salads.
- Some chopped celery for even more crunch and texture.
- Crispy bacon, crumbled over the top, for a smoky, salty addition.
- A squeeze of fresh lemon juice over the top just before serving, for extra brightness.
Would you like to save this?
We’ll email this post to you, so you can come back to it later!
Tips for Making the Best Honey Mustard Chicken Salad
- Don’t skip the marinating time – even just 30 minutes makes a real difference to the flavour and tenderness of the chicken. If you have time, you can marinate it for up to 24 hours in the fridge.
- Roast the sweet potato in a single layer – crowding the tray will cause it to steam rather than crisp up, so use two trays if needed.
- Cook the chicken over a medium heat – rhis gives it time to cook through without burning the outside. Use a meat thermometer if you have one, and cook until the internal temperature reaches at least 74°C/165°F.
- Rest the chicken before slicing – five minutes on a board lets the juices redistribute, so it stays juicy rather than drying out the moment you cut into it.
- Make the vinaigrette while everything else cooks – it only takes a minute and means the salad comes together quickly once the chicken and sweet potato are ready.
- Add the avocado last – this keeps it from going brown or getting mushy while you assemble the rest of the salad.
- Taste and adjust the dressing – if you like a bit more tang, add an extra splash of apple cider vinegar. If you prefer it milder, add a touch more honey to balance it out.
Storage
This chicken salad is best assembled fresh, but it also works really well for meal prep if you store the dressing separately. If you’re storing the components separately:
- Chicken: store sliced or whole in an airtight container in the fridge for up to 3 days.
- Roasted sweet potato: store in a separate airtight container in the fridge for up to 3 to 4 days.
- Vinaigrette: keeps well in a sealed jar in the fridge for up to a week. Give it a good shake before using, as it will separate.
- Lettuce, tomatoes, onion and dill: prep and stored separately in the fridge, then combined just before eating so the lettuce doesn’t wilt.
- Avocado and feta: add just before serving.
If you do have leftovers already assembled, they’ll keep in the fridge for a day, though the lettuce will soften slightly. This salad also makes a great wrap or sandwich filling if you want to switch up how you eat your leftovers the next day.
Honey Mustard Chicken Salad
Equipment
- Chopping Board
- Sharp knife
- Whisk
- Medium Mixing Bowl
- Frying pan
- Tongs
Ingredients
- 500 grams sweet potato, peeled and diced
- 500 grams skinless boneless chicken thighs
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- 2 tablespoons extra virgin olive oil
- Salt
- 120 grams mixed lettuce leaves
- ¼ red onion, thinly sliced
- Handful dill, roughly chopped
- 200 grams cherry tomatoes, halved
- 100 grams firm feta
- 1 avocado, diced
Vinaigrette
- 40 mL apple cider vinegar
- 40 mL extra virgin olive oil
- 1 teaspoon honey
- Finely ground sea salt
Instructions
- Preheat the oven to 200°C/392°F. Line a large baking tray with parchment paper.
- Add the cubed sweet potato to the tray, drizzle with a little olive oil, season with salt and pepper and toss to combine. Spread out into an even layer and then place into the preheated oven to bake for 50 minutes. Once baked, remove from the oven.
- To make the marinade, add the honey, Dijon mustard, minced garlic and olive oil to a large bowl. Whisk to combine. Add the chicken thighs to the bowl and coat them in the marinade. Cover and refrigerate for 30 minutes.
- To make the dressing, add the apple cider vinegar, olive oil, honey and salt to a small jar, place the lid on and shake vigorously to combine.
- Bring a large frying pan or skillet to a medium heat. Add a drizzle of olive oil and then the chicken thighs. Fry for around 6-7 minutes per side and cooked through. The internal temperature should be at least 74°C/165°F. Transfer the cooked chicken thighs to a board and rest for 5 minutes before slicing.
- To assemble, add lettuce to each bowl. Top with roasted sweet potato, red onion slices, dill, cherry tomatoes and the slice chicken. Drizzle the vinaigrette over each salad and then top with crumbled feta before serving. Serve warm or cold.
Notes
Tips
- Use a meat thermometer to check that the chicken has reached an internal temperature of at least 74°C/165°F before serving.
- The vinaigrette will separate as it sits, so give it a good shake before drizzling over the salad.
- For the best texture, store the salad components separately in airtight containers and assemble just before eating (see the Storage section above for full details).
- This recipe easily doubles if you’re meal prepping for the week or feeding a crowd
Like this recipe? Leave a comment!