This Honey Mustard Chicken Salad brings together tender chicken, crisp celery, and sweet-tart cranberries in a creamy, tangy dressing that hits every flavor note just right. I first made this on a Tuesday afternoon when I needed something quick but satisfying, and it's been my go-to protein-packed lunch ever since. The honey mustard dressing is tangy without being sharp, and the whole thing comes together in about 25 minutes with ingredients you probably already have.
If you're looking for more easy dinner ideas, you might also love this Best Buffalo Chicken Pasta Recipe or this Delicious Grilled Chicken Burgers Recipe for those nights when you want something comforting and quick.
Why You'll Love This Honey Mustard Chicken Salad
Quick and easy. From start to finish, this takes 25 minutes, and most of that is just waiting for the chicken to cook. No complicated steps, no special techniques.
Perfectly balanced flavors. The sweet honey, tangy mustard, and tart cranberries work together beautifully. Every bite has a little bit of everything.
Great for meal prep. Make a batch and keep it in the fridge for quick lunches or dinners throughout the week. It actually tastes better the next day once the flavors have had time to blend.
Budget-friendly. This whole recipe costs under $3 to make, and you get 2-3 generous servings. Real food that doesn't break the bank.
Protein-packed. With over 36 grams of protein per serving, this healthy Honey Mustard Chicken Salad recipe keeps you full and satisfied without weighing you down.
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Honey Mustard Chicken Salad Ingredients
Everything you need is simple and straightforward no hard-to-find items here.
See Recipe Card Below This Post For Ingredient Quantities
Chicken breast: One large chicken breast (about ¾ lb) provides the protein base. Cooking it in small pieces helps it cook faster and makes it easier to chop later.
Celery: Two stalks add that essential crunch and fresh flavor. The celery keeps the salad from being too creamy and heavy.
Dried cranberries: A quarter cup brings sweetness and a pop of color. They also add a chewy texture that contrasts nicely with the tender chicken.
Mayonnaise: This creates the creamy base of the dressing. Use your favorite brand—it makes a difference in flavor.
Honey: One and a half tablespoons adds natural sweetness and helps balance the tangy mustard. It also gives the dressing a smooth consistency.
Dijon mustard: One tablespoon provides that classic tangy flavor. Dijon is smoother and less sharp than yellow mustard, which works perfectly here.
Apple cider vinegar: Just half a teaspoon brightens everything up and adds a subtle tang. It cuts through the richness of the mayo.
Salt: Enhances all the other flavors and brings everything together.
Garlic powder: A small amount adds depth without overpowering the other flavors.
Paprika: Just a pinch adds warmth and a hint of color to the dressing.
How to Make Honey Mustard Chicken Salad
The process is simple and moves quickly once you get started.
Make the dressing: In a small bowl, whisk together the mayonnaise, honey, Dijon mustard, apple cider vinegar, salt, garlic powder, and paprika until smooth and well combined. Pop it in the fridge while you prepare everything else so the flavors can start mingling.
Prep and cook the chicken: Cut the chicken breast into 1 to 2 inch pieces—this helps them cook evenly and faster. Spray a small skillet with non-stick spray and heat it over medium. Add the chicken and cook for 7 to 10 minutes, stirring occasionally, until the pieces are golden brown and cooked through with no pink in the center. Set aside to cool for a few minutes.
Chop the mix-ins: While the chicken cools, roughly chop the dried cranberries and cut the celery into small pieces. Toss them into a large mixing bowl. Once the chicken is cool enough to handle, chop it into bite-sized pieces and add it to the bowl with the cranberries and celery.
Combine everything: Pour the chilled honey mustard dressing over the chicken, cranberries, and celery. Stir well until everything is evenly coated. The dressing should coat each piece without pooling at the bottom.
Serve or store: Enjoy immediately, or cover and refrigerate until you're ready to eat. The salad keeps well for up to 3 days.
Smart Substitutions
No Dijon mustard? Regular yellow mustard works, though the flavor will be a bit sharper. You can also use whole grain mustard for texture.
Different dried fruit: Raisins, dried cherries, or chopped dried apricots all work beautifully in place of cranberries.
Greek yogurt swap: Replace half or all of the mayo with plain Greek yogurt for a lighter, tangier version. The dressing will be a bit thinner but still delicious.
Add crunch: Chopped pecans, walnuts, or sliced almonds add extra texture if you want more crunch beyond the celery.
Fresh herbs: A tablespoon of chopped fresh dill or parsley adds brightness and color.
Equipment For Honey Mustard Chicken Salad
You don't need anything fancy to make this Honey Mustard Chicken Salad dressing.
Small skillet: For cooking the chicken pieces evenly.
Non-stick spray: Keeps the chicken from sticking and adds no extra calories.
Mixing bowl: A large bowl gives you plenty of room to stir everything together without making a mess.
Small bowl for dressing: Keeps the dressing ingredients contained while you mix them.
Knife and cutting board: For chopping the chicken, celery, and cranberries.
Storage and Make-Ahead Tips
Refrigerator storage: Keep the Honey Mustard Chicken Salad in an airtight container in the fridge for up to 3 days. The flavors actually improve after a day as everything marinates together.
Freezing: I don't recommend freezing this Honey Mustard Chicken Salad. The mayo-based dressing doesn't freeze well and the texture of the celery will get mushy when thawed.
Make-ahead strategy: You can cook the chicken and make the dressing up to 2 days ahead. Store them separately and assemble the Honey Mustard Chicken Salad when you're ready to eat for the freshest crunch.
Meal prep: This is perfect for weekly meal prep. Divide into individual containers and grab one for lunch each day. Just give it a quick stir before eating.
Serving Suggestions
On a bed of greens: Serve over butter lettuce, spinach, or mixed greens for a fresh, light meal.
Sandwich style: Pile it high on toasted whole grain bread, a croissant, or a soft roll. Add lettuce and tomato if you like.
With crackers: Serve alongside your favorite crackers or pita chips for an easy snack or light dinner.
Stuffed in an avocado: Halve an avocado and fill it with the Honey Mustard Chicken Salad for a low-carb option that looks pretty on the plate. If you love creative salad ideas, try this The Best Coconut Chicken Soup Recipe for another comforting meal option.
Expert Tips
Don't skip cooling the chicken. If you add hot chicken to the dressing, it'll make everything warm and the mayo can separate. Let it cool for at least 5 minutes.
Chop everything small. Smaller pieces mean you get a bit of everything in each bite. Aim for pieces about the size of a large pea.
Taste and adjust. Once everything is mixed, taste it. You might want a pinch more salt, an extra drizzle of honey, or a squeeze of lemon juice.
Room temperature chicken. If you're eating the Honey Mustard Chicken Salad right after making it, let the chicken cool to room temperature first. Cold chicken tastes better when it's not straight from the heat.
Fresh cranberries in a pinch. If you only have fresh cranberries, you can quickly cook them down with a little sugar and water until they burst and soften, then cool and chop.
FAQ
What are common Honey Mustard Chicken Salad?
The biggest mistake is using chicken that's too hot when you mix it with the dressing this can make the mayo separate and turn oily. Also, over-mixing or chopping everything too fine can make it mushy instead of chunky and satisfying. Sarah learned this the hard way when she blended her chicken salad once. It was more like a paste!
What not to do when preparing chicken salad?
Don't use dry, overcooked chicken. It'll make the whole salad tough and unpleasant to eat. Also, avoid adding the dressing too early if you're meal prepping wait until you're ready to eat so the celery stays crisp. And never leave it out at room temperature for more than 2 hours, especially on warm days.
How long can I keep Honey Mustard Chicken Salad in the fridge?
This simple Honey Mustard Chicken Salad keeps well for 3 to 4 days in an airtight container in the refrigerator. After that, the quality starts to decline and the celery can get a bit limp. My mom always says if it smells off or looks watery, toss it out better safe than sorry.
What does putting mustard on your chicken do?
Mustard adds tanginess and helps balance the richness of the mayo. It also enhances the natural flavor of the chicken without overpowering it. In this recipe, the Dijon mustard creates that signature honey mustard flavor that makes the dressing special. Plus, the slight acidity helps tenderize the chicken just a bit.
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Pairing
These are my favorite dishes to serve with Honey Mustard Chicken Salad
Honey Mustard Chicken Salad
Ingredients
- 1 large chicken breast about ¾ lb. – boneless, skinless
- 2 stalks celery fresh, chopped
- ¼ cup dried cranberries sweet-tart, roughly chopped
- ¼ cup mayonnaise for creamy texture
- 1 ½ tablespoon honey for sweetness
- 1 tablespoon dijon mustard for tanginess
- ½ teaspoon apple cider vinegar for acidity
- ¼ teaspoon salt for seasoning
- ⅛ teaspoon garlic powder for depth of flavor
- ⅛ teaspoon paprika for mild smokiness
Instructions
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Prepare the dressing by mixing mayonnaise, honey, dijon mustard, apple cider vinegar, salt, garlic powder, and paprika.
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Cut the chicken breast into 1 to 2-inch pieces. Heat a small skillet with non-stick spray over medium heat. Cook the chicken, stirring occasionally, until the outside is golden and the chicken is fully cooked (about 7-10 minutes). Allow the chicken to cool slightly.
- While the chicken cools, chop the celery into small pieces and roughly chop the dried cranberries. Place both in a large mixing bowl.
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Once the chicken has cooled enough to handle, chop it into small pieces. Add the chicken to the bowl with the celery and cranberries.
- Pour the prepared dressing into the bowl and toss everything together until well coated. Serve immediately or refrigerate for later.
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