Grilled Chicken Salad with Honey Mustard Dressing is a timeless, crowd-pleasing dish that perfectly balances freshness, protein, and bold flavor. Juicy grilled chicken, crisp greens, and colorful vegetables come together in a hearty salad that feels both light and satisfying. What truly sets this dish apart is the creamy honey mustard dressing—sweet, tangy, and slightly sharp—tying every ingredient together beautifully.
This salad is ideal for warm days, quick lunches, or wholesome dinners when you want something nutritious without sacrificing taste. It’s versatile, customizable, and easy enough for busy weekdays while still elegant enough to serve guests.
Why I Love This Recipe
I love this recipe because it:
- Combines smoky grilled chicken with crisp, fresh vegetables
- Feels indulgent yet remains healthy and balanced
- Comes together quickly with simple ingredients
- Works for meal prep, lunch, or dinner
- Has a dressing that everyone loves
It’s one of those reliable recipes that never disappoints.
Why This Is a Must-Try Dish
- High in protein and very satisfying
- Fresh, colorful, and visually appealing
- Perfect balance of sweet, savory, and tangy flavors
- Easily customizable for different diets
- Great for family meals and entertaining
Preparation Time, Cooking Time & Servings
- Preparation Time: 20 minutes
- Cooking Time: 12–15 minutes
- Total Time: ~35 minutes
- Servings: 4
Calories: ~420–450 calories per serving (approx.)
Course & Cuisine
- Course: Main Course / Salad
- Cuisine: American
Ingredients
For the Grilled Chicken
- 2 large boneless, skinless chicken breasts
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- Salt and black pepper, to taste
For the Salad
- 6 cups mixed salad greens (romaine, spinach, or spring mix)
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- ½ red onion, thinly sliced
- ½ cup shredded carrots
- ¼ cup shredded cheddar or crumbled feta cheese (optional)
For the Honey Mustard Dressing
- ¼ cup Dijon mustard
- 3 tablespoons honey
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar or lemon juice
- Salt and black pepper, to taste
Cooking Directions
- Season and grill chicken
- Prepare fresh vegetables
- Whisk honey mustard dressing
- Assemble and serve
Step-by-Step Preparation Method
Step 1: Prepare the Chicken
- Pat chicken breasts dry with paper towels.
- Rub with olive oil, garlic powder, paprika, salt, and pepper.
Step 2: Grill the Chicken
- Preheat grill or grill pan to medium-high heat.
- Grill chicken for 6–7 minutes per side, until fully cooked and juices run clear.
- Remove from heat and let rest for 5 minutes.
- Slice chicken into strips.
Step 3: Prepare the Salad
- Wash and dry salad greens thoroughly.
- Place greens in a large bowl.
- Add tomatoes, cucumber, onion, carrots, and cheese.
Step 4: Make the Dressing
- In a small bowl, whisk together Dijon mustard, honey, olive oil, vinegar, salt, and pepper.
- Taste and adjust sweetness or tang as needed.
Step 5: Assemble the Salad
- Top salad with sliced grilled chicken.
- Drizzle with honey mustard dressing just before serving.
- Toss gently or serve layered.
How to Serve
- Serve immediately while chicken is warm
- Pair with crusty bread or garlic toast
- Enjoy as a complete meal or light dinner
- Perfect for packed lunches (keep dressing separate)
Recipe Tips
- Let chicken rest before slicing to retain juices
- Use a meat thermometer (165°F / 74°C) for perfect doneness
- Toss salad just before serving to avoid sogginess
- Adjust honey-to-mustard ratio to taste
- Add nuts or seeds for extra crunch
Variations
- Avocado Grilled Chicken Salad: Add sliced avocado for creaminess
- Spicy Honey Mustard Salad: Add chili flakes or hot sauce to dressing
- Low-Carb/Keto Version: Skip carrots and honey, use sugar-free sweetener
- Fruit Addition: Add apple slices or strawberries for sweetness
- Grilled Chicken Caesar Twist: Use romaine and add Parmesan
Freezing and Storage
Storage
- Store grilled chicken separately in an airtight container for up to 3 days
- Store salad vegetables for 1–2 days
- Dressing keeps well refrigerated for 5 days
Freezing
- Grilled chicken can be frozen for up to 2 months
- Do not freeze fresh salad greens or dressing
Special Equipment Needed
- Grill or grill pan
- Mixing bowls
- Sharp knife and cutting board
- Whisk or jar for dressing
Conclusion
Grilled Chicken Salad with Honey Mustard Dressing is a wholesome, flavorful dish that delivers comfort, freshness, and nutrition in every bite. With juicy grilled chicken, crisp vegetables, and a perfectly balanced dressing, it’s a salad that truly satisfies. Whether you’re meal-prepping, entertaining, or enjoying a simple family dinner, this recipe is one you’ll return to again and again.
Grilled Chicken Salad with Honey Mustard Dressing
Description
Grilled Chicken Salad with Honey Mustard Dressing is a timeless, crowd-pleasing dish that perfectly balances freshness, protein, and bold flavor. Juicy grilled chicken, crisp greens, and colorful vegetables come together in a hearty salad that feels both light and satisfying. What truly sets this dish apart is the creamy honey mustard dressing—sweet, tangy, and slightly sharp—tying every ingredient together beautifully.
Ingredients
For the Grilled Chicken
For the Salad
For the Honey Mustard Dressing
Instructions
-
Prepare the Chicken : Pat chicken breasts dry with paper towels. Rub with olive oil, garlic powder, paprika, salt, and pepper.
-
Grill the Chicken : Preheat grill or grill pan to medium-high heat. Grill chicken for 6–7 minutes per side, until fully cooked and juices run clear. Remove from heat and let rest for 5 minutes. Slice chicken into strips.
-
Prepare the Salad : Wash and dry salad greens thoroughly. Place greens in a large bowl. Add tomatoes, cucumber, onion, carrots, and cheese.
-
Make the Dressing : In a small bowl, whisk together Dijon mustard, honey, olive oil, vinegar, salt, and pepper. Taste and adjust sweetness or tang as needed.
-
Assemble the Salad : Top salad with sliced grilled chicken. Drizzle with honey mustard dressing just before serving. Toss gently or serve layered.
