Honey Mustard Chicken Salad
Fresh, crunchy, and full of flavor, this Honey Mustard Chicken Salad is the perfect mix of sweet and tangy. It’s quick to throw together and makes a delicious lunch or light dinner you’ll actually look forward to.
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A Note from Kim
A Fresh Twist on the Classic
This honey mustard chicken salad has quickly become one of my favorites. It’s a new take on my classic chicken salad with grapes and my apple chicken salad, two recipes I’ve made countless times and always get rave reviews. I love how versatile chicken salad can be, and this version is no exception. The honey and Dijon mustard give it just the right balance of sweetness and tang, while the crunchy celery, green onion, and nuts add texture in every bite.
It’s one of those easy recipes I turn to when I want something fresh and flavorful, but still super satisfying. Sometimes I scoop it onto crackers for a quick snack, pile it high on a sandwich for lunch, or serve it over a bed of greens when I’m craving a lighter meal. No matter how you enjoy it, this chicken salad always hits the spot.
With love (and lots of good eats), 
I am OBSESSED with this chicken salad. For the last couple of weeks, I have meal prepped this for mine and my husband’s lunches. The taste is amazing and all the flavors balance perfectly. So delicious (I even got my mom hooked)!
— Brenda
Ingredients You’ll Need
This is one of my favorite ways to enjoy chicken salad! The recipe comes together with simple, fresh ingredients and gets a big protein boost from plain Greek yogurt. While you can definitely mix and match the add-ins to suit your taste, I think this combo is hard to beat. It’s also the perfect way to use up leftover cooked chicken. Here’s what you’ll need to make it, and you can find exact measurements in the recipe card below.
- Chicken: Use baked or grilled chicken that has been shredded or cubed. Rotisserie chicken works great for a shortcut.
- Celery: Finely chopped for a bit of crunch without overpowering the salad.
- Green onion: Adds a mild onion flavor; slice thinly so it blends well.
- Dried fruit: Craisins, raisins, or dried cranberries add a touch of sweetness.
- Nuts: Chopped almonds or pecans add crunch; toast them lightly for extra flavor.
- Greek yogurt: Adds creaminess and tang; can swap with mayo for a richer texture.
- Mayonnaise: Balances the yogurt; adjust to taste for creaminess.
- Dijon mustard: Gives a slight tang and depth of flavor. You can use yellow mustard, if that’s what you like best.
- Honey: Adds natural sweetness to balance the tang of the mustard.
- Salt: Season to taste; helps bring all the flavors together.
- Black pepper: Just a pinch for subtle spice, adjust as needed.
Mix It Up!
- Fruit swap: Replace cranberries with chopped apples, pears, cherry tomatoes, or dried cherries for a different sweet twist.
- Nut options: Use walnuts, cashews, or pecans instead of almonds for a change in crunch and flavor.
- Extra add-ins: Try mixing in chopped avocado for fiber or crispy bacon for extra deliciousness! For extra protein, add in some chopped hard-boiled eggs.
- Pineapple chicken salad: Tender chicken tossed with sweet crushed pineapple, juicy grapes, crunchy almonds, and green onion in a tangy-sweet dressing.
- Curried chicken salad: Shredded chicken combined with crisp celery, juicy apple chunks, red onion, sweet cranberries, toasted pecans, all coated in a fragrant curry-spiced dressing.
Honey Mustard Chicken Salad
Ingredients
- 3 cups (about 1 pound) shredded or cubed chicken
- 1/2 cup (about 1.5 stalk) celery, finely chopped
- 1/3 cup finely sliced green onion
- 1/3 cup dried cranberries, craisins, or other dried fruit
- 1/3 cup chopped almonds or pecans
- 1/2 cup plain Greek yogurt, or use additional mayo
- 1/2 cup mayonnaise, or use additional Greek yogurt
- 1 tablespoon dijon mustard
- 1 tablespoon honey
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon ground black pepper, or to taste
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Instructions
- To cook chicken for this recipe, salt & pepper chicken and bake at 375ºF for 15 minutes on each side for a total of 30 minutes. Alternatively, pan-fry in a medium skillet over medium-high heat, turning after about 8-10 minutes on each side and until chicken is thoroughly cooked. Feel free to use rotisserie, canned or precooked chicken too.
- Shred or chop chicken and combine with celery, onion, dried cranberries, and chopped nuts in a medium-sized bowl.
- In a separate small bowl, make the dressing by stirring together the Greek yogurt, mayo, dijon mustard, honey, salt and pepper.
- Pour the honey mustard dressing over the chicken mixture and toss to fully combine.
- Serve with your favorite bread or crackers. Or wrap the salad in lettuce wraps or a tortilla.
Notes
- 2 cups cooked chicken, chopped into small pieces
- 1/2 apple, chopped into small pieces, about 1/2 cup
- 1/3 cup dried cranberries or cherries
- 2 tablespoons thinly sliced green onion or chives (optional)
- 1/4 cup plain nonfat Greek Yogurt or sub mayo
- 2 tablespoons mayo or additional Greek yogurt
- 1 tablespoon honey
- 1 1/2 teaspoons Dijon mustard
- Salt and pepper, to taste (I used 1/4 teaspoon salt and a dash of pepper)
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How to Make Honey Mustard Chicken Salad
This honey mustard chicken salad recipe couldn’t be easier—just a few fresh ingredients and quick prep time, and you’ve got a flavorful meal ready to enjoy in 15 mins total time!
Step 1: Combine for the salad base. Shred or chop chicken and combine with celery, onion, dried cranberries, and chopped nuts in a large bowl.
Step 2: Make the dressing. In a separate small bowl, make the dressing by stirring together the Greek yogurt, mayo, dijon mustard, honey, salt and pepper.
Step 3: Toss salad with salad dressing. Pour the honey mustard dressing over the chicken mixture and toss to fully combine.
Step 4: Serve. Enjoy with your favorite bread or crackers. Or wrap the salad in lettuce wraps or a tortilla.
Kim’s Recipe Tips
- Chill before serving: Cover the bowl and let the salad rest in the fridge for at least 30 minutes to let the flavors meld.
- Toast the nuts: Lightly toast almonds or pecans to bring out their flavor and crunch. Add them to a dry skillet (no oil) over medium heat. Stir frequently for 4–6 minutes, until they’re golden and fragrant. Keep a close eye—they can burn fast!
- Adjust sweetness: Taste the dressing and add a little more honey if you prefer a sweeter salad. You can also brighten up the flavor by adding a squeeze of lemon juice or a small amount of apple cider vinegar.
- Mix-in options: Fold in extra fruits or veggies right before serving to keep them fresh and crisp.
- Make ahead: You can prep the chicken and chop-ins up to 24 hours in advance, but toss with the dressing just before serving for best texture.
Frequently Asked Questions
Season a couple of chicken breasts with salt & pepper, and bake at 375ºF for 15 minutes on each side for a total of 30 minutes. Alternatively, pan-sear breasts in a medium skillet over medium-high heat, turning after about 8-10 minutes on each side and until the chicken breast is thoroughly cooked and reaches an internal temperature of 165ºF. To grill the chicken, chicken out my favorite grilled chicken recipe that uses a tasty marinade. Chicken thighs work too, just adjust the cook time as needed.
Skip the Greek yogurt and use more mayo, or use a dairy-free yogurt alternative.
Yes! Canned chicken will work just fine. Be sure to drain it before mixing it with the other ingredients.
Try it in lettuce wraps, stuffed into pita bread, rolled up in a tortilla, or served on top of a bed of kale, romaine lettuce or other greens.
Storage Recommendations
- In the fridge: Keep leftovers in an airtight container for 3–4 days. Give it a good stir before serving, as some liquid may separate over time.
- Make-ahead friendly: Perfect for meal prep! Make your batch a day in advance to let the flavors meld even more.
- Skip the freezer: Freezing isn’t recommended, dairy-based dressings can separate and get watery when thawed.
- Serving tip: If prepping ahead, add crunchy ingredients like nuts or celery right before serving to keep them crisp and fresh.
More Delicious Lunch Recipes
If you try this recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
This recipe is so easy and delicious! I will definitely make this again!
Always looking for lunch options for my husband, this one was a hit!
Thank You!
Amazing!! I added in some avocado because I had some that needed to be used. Turned out so good! My kids loved too!!
I made this for lunches with added cottage cheese instead of some of the mayo and everyone loved it! It has become a part of my regular meal prep. Simple and delicious!
I’ve made this recipe multiple times and love it! The balance of sweet and savory is perfection!
I am OBSESSED with this chicken salad. For the last couple of weeks, I have meal prepped this for mine and my husband’s lunches. The taste is amazing and all the flavors balance perfectly. So delicious (I even got my mom hooked)!
This is sooooo delicious! It has it all- flavor, stores well in the fridge and absolutely elevated my typically boring salad or sandwich for lunch.
This has become one of my favorite salads to meal prep! My sixteen year old loves it too!
This is delicious! I added a squeeze of fresh lemon juice but otherwise followed this exactly. It’s so good. This will be my new summer go to packable lunch.
Delicious and Easy! Perfect quick summer meal!
This chicken salad is so flavorful, and I love that it’s so simple and easy to make.