I’m so excited to share my Honey Mustard Chicken Salad with you! This is a sweet and tangy chicken salad that comes together in about 10 minutes when you have cooked chicken ready. It is creamy, crunchy, and keeps well for quick lunches or easy dinners.
Level: Easy
Total Time: 10 minutes
Prep Time: 10 minutes
Cook Time: 0 minutes (if chicken is already cooked)
Yield: about 5 cups (4 servings)
Course: Lunch, Meal Prep
Cuisine: American / Comfort
I invented this salad the day I needed a fast, protein-packed lunch from leftovers. The flavor is a friendly mix of honey and mustard with a little thyme, and the texture is where it shines. You get tender chicken, crisp celery, sweet shredded carrot, crunchy cashews, and a silky dressing that ties it all together. It is great on crackers, in a sandwich, stuffed into pita, or served over a bed of greens.
This recipe is forgiving and easy to scale. If you do not have cooked chicken on hand, a rotisserie chicken is a perfect shortcut. The dressing is dairy free and naturally gluten free, and it will keep in the fridge for several days.
How to Make Honey Mustard Chicken Salad
Here is the simple idea behind this dish:
• Make a quick honey mustard dressing by whisking together mayo, Dijon, honey, and seasonings.
• Toss the dressing with cooked shredded or diced chicken and crunchy mix-ins like celery and cashews.
• Chill briefly if you can, then serve in a sandwich, on a salad, or with crackers.
Ingredients
For the dressing
• 1/2 cup mayonnaise (regular or avocado oil mayo)
• 1/4 cup Dijon mustard
• 2 tablespoons pure honey
• 1/4 teaspoon dried thyme (or 1/2 teaspoon fresh minced thyme)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt, or to taste
• 1/8 teaspoon black pepper
For the chicken salad
• 3 cups cooked chicken breast or thigh, shredded or diced
• 1 stalk celery, finely diced (about 1/3 cup)
• 1/3 cup shredded carrots
• 1/4 cup diced red onion
• 1/4 cup chopped cashews (or chopped pecans or almonds)
• Optional: 2 tablespoons chopped fresh parsley or chives for brightness
Directions
- Make the dressing: In a small bowl whisk together the mayonnaise, Dijon, honey, thyme, garlic powder, salt, and pepper until smooth. Taste and adjust salt or honey to your preference.
- Combine salad ingredients: In a medium bowl add the cooked chicken, diced celery, shredded carrot, red onion, and cashews. Pour the dressing over the mixture.
- Toss and chill: Toss gently until everything is evenly coated. If you have time, cover and chill for 15 to 30 minutes so the flavors meld. If not, it is still delicious right away.
- Serve: Enjoy on crackers, in a sandwich or wrap, stuffed into a pita, or spooned over a bed of romaine or mixed greens. Garnish with parsley or chives if using.
Process Details
• Why shred or dice the chicken: Shredded chicken soaks up more dressing and feels softer in a sandwich. Diced chicken gives more bite and shows off larger pieces of meat. Use whichever you prefer.
• Why celery and cashews: Celery adds a fresh crunch and cashews add buttery texture and a little bite. You can swap nuts if needed.
• Dressing balance: Dijon provides tang and depth, honey gives sweetness, and mayo provides creaminess. Taste the dressing before adding it to the salad so you can tweak salt or sweetness.
• Make ahead tip: The flavor improves after a few hours in the fridge because the dressing permeates the chicken. Keep the nuts separate until serving if you want to preserve maximum crunch.
Tips for Success
• Use well cooked chicken that is not too dry. Rotisserie chicken is a great shortcut.
• If you want a lighter dressing, swap half the mayo for plain Greek yogurt.
• Chop ingredients into similar sized pieces so every bite has a mix of textures.
• If you or guests have a nut allergy, omit the cashews and add toasted sunflower seeds or extra celery for crunch.
• For a little zip, stir in a teaspoon of apple cider vinegar or a squeeze of lemon to the dressing.
Serving Ideas
• Serve on multigrain crackers for a quick snack plate.
• Make a sandwich or wrap with whole grain bread, lettuce, and tomato.
• Pile it onto butter lettuce or romaine for a low carb lunch bowl.
• Make open faced tartines with toasted sourdough and a handful of arugula.
• Offer extra lemon wedges or pickles on the side for those who like a tangier bite.
Storage & Freezing
• Refrigerator: Store in an airtight container for up to 3 days. Nuts can soften over time so consider adding them right before serving.
• Freezing: I do not recommend freezing the assembled salad because the mayo based dressing can separate. You can freeze cooked chicken separately for up to 3 months and make the salad fresh after thawing.
Nutrition Info (Approximate per Serving)
• Serving size: about 1 1/4 cups
• Calories: ~410
• Protein: ~27 g
• Carbohydrates: ~17 g
• Fat: ~26 g
• Fiber: ~1 g
• Sodium: ~960 mg
These are estimates. Exact values depend on brands and portion sizes you use.
This Honey Mustard Chicken Salad is a quick, reliable recipe I reach for when I want a tasty, high protein meal without a lot of work. The dressing is simple but flavorful and it pairs beautifully with crunchy nuts and fresh veggies. Make a big batch for the week and enjoy it in sandwiches, wraps, or over greens. I hope you love this as much as my family does.
