Bistro Classics
Honey Mustard Chicken Salad
Tender chicken over crunchy greens with apples, cucumbers, cheddar, and toasted pecans, finished with a creamy honey-mustard dressing.
Why we love it
Sweet-tangy dressing, crisp apples, and crunchy nuts turn simple ingredients into a satisfying, lunch-perfect salad that feels deli-fresh at home.
Tip
Toss apples with a little lemon juice to prevent browning. Add nuts right before serving so they stay crunchy.
Honey Mustard Chicken Salad
Ingredients
Quantities for 3 servings. Dressing ingredients are included below.
- 1 1/4 lbchicken cutlets (or chicken tenderloin slices)
- 6 cupsmixed greens (romaine + spring mix works great)
- 1crisp apple (Honeycrisp or Gala), thinly sliced
- 1English cucumber, sliced
- 1/2 cupshredded carrots
- 3/4 cupshredded sharp cheddar
- 1/2 cuppecans, toasted and roughly chopped
- 2 tbspextra-virgin olive oil (for cooking)
- 3/4 tspsea salt, divided
- 1/2 tspblack pepper
- 1/3 cupplain Greek yogurt (for dressing)
- 2 tbspmayonnaise
- 1 1/2 tbspDijon mustard
- 1 tbspwhole grain mustard
- 1 1/2 tbsphoney
- 1 tbspapple cider vinegar
- 1 clovegarlic, grated (optional)
Prep plan
Prep checklist
- Wash and dry greens.
- Slice cucumber and apple; shred carrots and cheddar.
- Season chicken and sear.
- Whisk honey-mustard dressing.
- Toast and chop pecans.
Make ahead
Dressing keeps 5 days in the fridge. Chicken can be cooked ahead and served cold or rewarmed. Toast pecans ahead and store airtight.
Serving tip
For a sharper bite, add a few thin slices of red onion or a spoonful of pickled onions.
Method
- Step 1
Prep the greens and toppings
Wash and dry the greens thoroughly. Slice cucumber and thinly slice the apple (toss with a squeeze of vinegar or lemon if you have it). Shred carrots and cheddar. Toast pecans in a dry pan for 2-3 minutes until fragrant, then chop.
- Step 2
Sear the chicken
Season chicken with half the salt and pepper. Sear in olive oil over medium-high heat for 3-4 minutes per side (depending on thickness) until cooked through. Rest 3 minutes, then slice.
- Step 3
Whisk the honey-mustard dressing
Whisk Greek yogurt, mayo, Dijon, whole grain mustard, honey, apple cider vinegar, remaining salt and pepper, and garlic (optional) until creamy. Thin with 1-2 tbsp water if needed.
- Step 4
Assemble the salad
Toss greens with about half the dressing. Add cucumber, carrots, cheddar, and apple. Gently toss to combine.
- Step 5
Finish and serve
Top with sliced chicken and sprinkle toasted pecans over everything. Drizzle remaining dressing and finish with cracked pepper.
Substitutions
Want to swap ingredients (especially protein)? Make changes in Instacart® before checkout.
- Swap chicken for turkey or pork tenderloin medallions.
- Use walnuts or almonds instead of pecans.
- Swap cheddar for crumbled blue cheese for a bolder flavor.
