Honey Mustard Chicken Salad

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This Honey Mustard Chicken Salad is exactly what I want on repeat all week long. Juicy marinated chicken, crispy roasted sweet potato, crunchy fresh veggies and a tangy homemade dressing come together for a salad that's got serious flavour and texture in every bite. It's hearty enough to eat on its own for lunch or dinner, and simple enough to whip up any night of the week.

Prep Time15

Cook Time50

Total Time1 5

Course: Mains, Salads

Cuisine: American, Australian

Diet: Gluten Free

Keyword: chicken salad, honey mustard chicken

Servings: servings

Calories: 588kcal

Author: Sarah Bell

Equipment

Chopping Board
Sharp knife
Whisk
Medium Mixing Bowl
Frying pan
Tongs
Measuring Cups and Spoons

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

Metric - US Customary

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

Nutrition facts are an estimate only, calculated using the ingredients listed.

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

Nutrition