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.

Course Lunch, Salad

Cuisine American

Diet Gluten Free

Prep Time 15

Total Time 15

Servings servings

Calories 388

Author Kim

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

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

This recipe has been updated as of July 2025.

Original recipe from August 2019:

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)

Nutrition