Grilled Chicken Salad with Honey Mustard
Juicy grilled chicken over crisp greens with cherry tomatoes, cucumber, avocado and a creamy honey mustard dressing. A filling, high protein salad in 30 minutes.
A grilled chicken salad is the kind of dinner that feels light but still keeps you full. Juicy, well seasoned chicken breast is sliced over crisp lettuce with tomatoes, cucumber, avocado and a little cheese.
The honey mustard dressing takes two minutes to whisk together and doubles as a marinade, so the chicken and the salad taste like they belong together.
Cook the chicken on an outdoor grill, a grill pan or a regular skillet. All three work.
Why You’ll Love This Recipe
- About 40 g of protein per salad
- Dressing doubles as a marinade
- Works on a grill pan or skillet
- Great for meal prep
Ingredient Notes
Chicken: Pound the breasts to an even 3/4 inch so they cook through before the outside dries out. Boneless thighs also work and stay extra juicy.
Mustard: Choose a Dijon mustard labeled alcohol-free and check the ingredient list.
See the recipe card below for full measurements.
How to Make Grilled Chicken Salad with Honey Mustard
Make the dressing
Whisk the mustard, honey, mayonnaise, lemon juice, olive oil, salt and pepper until smooth. Set aside 3 tablespoons to brush on the chicken.
Season the chicken
Pound the chicken to an even 3/4 inch. Rub with oil, garlic powder, paprika, salt and pepper, then brush with the reserved dressing.
Grill
Heat a grill or grill pan over medium-high. Cook the chicken 5 to 6 minutes per side, until it reaches 165°F (74°C) in the thickest part.
Rest and slice
Rest the chicken 5 minutes so the juices settle, then slice it against the grain.
Build the salads
Divide the greens between four plates. Top with tomatoes, cucumber, onion, avocado, cheese and the sliced chicken.
Dress and serve
Drizzle with honey mustard dressing and serve the rest on the side.
Tips for the Best Results
- An instant-read thermometer is the easiest way to avoid dry chicken.
- Make extra chicken for wraps and lunches during the week.
- Slice the avocado last so it stays green.
- Thin the dressing with 1 teaspoon of water if it gets thick in the fridge.
Common Mistakes to Avoid
| Mistake | How to fix it |
|---|---|
| Dry, tough chicken | Pound it evenly and pull it at 165°F (74°C). |
| Soggy salad | Dress it right before eating. |
| Chicken sticking to the grill | Oil the chicken, not just the grates, and let it release before flipping. |
Substitutions
- Chicken breasts: Boneless thighs, grilled shrimp or salmon.
- Mayonnaise: Plain Greek yogurt.
- Honey: Maple syrup.
What to Serve With It
- Soft dinner rolls
- Creamy tomato basil soup
- Frozen strawberry lemonade
- Garlic bread
Storage and Reheating
Fridge: Store the chicken, salad and dressing separately for up to 4 days.
Freezer: Freeze cooked sliced chicken for up to 3 months. The salad does not freeze.
Reheat: Serve the chicken cold or warm it in a skillet for 2 to 3 minutes.
Tools That Make This Easier
- Cast iron grill panGives grill marks on the stovetop.Check price on Amazon
- Instant-read thermometerTells you exactly when the chicken is done.Check price on Amazon
- Salad dressing shakerMixes and stores the dressing.Check price on Amazon
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Grilled Chicken Salad with Honey Mustard
Juicy grilled chicken over crisp greens with cherry tomatoes, cucumber, avocado and a creamy honey mustard dressing. A filling, high protein salad in 30 minutes.
Ingredients
Honey mustard dressing
Chicken
Salad
Instructions
- Whisk the mustard, honey, mayonnaise, lemon juice, olive oil, salt and pepper until smooth. Set aside 3 tablespoons to brush on the chicken.
- Pound the chicken to an even 3/4 inch. Rub with oil, garlic powder, paprika, salt and pepper, then brush with the reserved dressing.
- Heat a grill or grill pan over medium-high. Cook the chicken 5 to 6 minutes per side, until it reaches 165°F (74°C) in the thickest part.
- Rest the chicken 5 minutes so the juices settle, then slice it against the grain.
- Divide the greens between four plates. Top with tomatoes, cucumber, onion, avocado, cheese and the sliced chicken.
- Drizzle with honey mustard dressing and serve the rest on the side.
Nutrition (per serving)
- Calories
- 470 kcal
- Protein
- 40 g
- Carbohydrates
- 18 g
- Total Fat
- 27 g
- Saturated Fat
- 6 g
- Fiber
- 6 g
- Sugar
- 13 g
- Sodium
- 780 mg
Nutrition is an estimate per serving without optional sauces, calculated from standard USDA values. It will vary with brands and portion sizes.
Frequently Asked Questions
How long do you grill chicken breast for a salad?
About 5 to 6 minutes per side over medium-high heat for a 3/4 inch thick breast, until it reaches 165°F (74°C).
Can I make this salad ahead?
Yes. Cook the chicken and make the dressing up to 4 days ahead. Keep everything separate and assemble when you are ready to eat.
Is honey mustard dressing healthy?
It has more sugar than a vinaigrette but less fat than most creamy dressings. Use Greek yogurt in place of mayo to make it lighter.
What lettuce is best for grilled chicken salad?
Romaine is crisp and holds up to creamy dressing. Mixed greens or spinach also work.
