Honey Mustard Chicken Salad Recipe

This Honey Mustard Chicken Salad is made with juicy pan-seared, oven-roasted chicken tossed in a creamy homemade honey mustard dressing with crisp celery, red onion, and green onions. Piled high onto soft pretzel buns, these sandwiches are perfect for lunches, picnics, meal prep, or easy entertaining.

If you’re looking for a chicken salad recipe that skips the boring mayo-only base, this one is for you. The combination of Greek yogurt and mayo keeps the dressing creamy without feeling heavy, and the sweet honey balances the tang of the mustard and apple cider vinegar. It’s a great option for meal prep, since it holds up well in the fridge and only gets better the next day.

Why This Recipe Works

• Searing the chicken breasts in a large skillet first, then finishing them in the oven, gives you a golden brown crust while keeping the inside juicy
• The dressing uses both dijon mustard and whole grain mustard for a creamy honey mustard dressing with real texture and depth
• Greek yogurt cuts down on the amount of mayo needed, so you get a lighter dressing without losing that creamy honey mustard flavor
• Finely diced celery, red onion, and green onions add crunch and keep every bite from tasting flat

Ingredients

For the Chicken

• Chicken breasts
• Extra virgin olive oil
• Kosher salt
• Black pepper
• Garlic powder
• Onion powder
• Paprika

Substitution note: Short on time? Rotisserie chicken or leftover chicken works well here too. Chicken thighs or grilled chicken can also stand in for the breasts if that’s what you have on hand.

Honey Mustard Dressing

• Greek yogurt
• Mayo
• Dijon mustard
• Whole grain mustard (also called stone ground mustard)
• Honey
• Apple cider vinegar
• Worcestershire sauce
• Salt
• Black pepper

Substitution note: No apple cider vinegar? White wine vinegar or a splash of lemon juice both work. If you only have yellow mustard on hand, it’ll work in a pinch, though the flavor will be milder than Dijon or stone ground.

Chicken Salad Mix-Ins

• Celery
• Red onion
• Green onions

Add-in ideas: crispy bacon, cherry tomatoes, or creamy avocado all make great additions if you want to build this into a more complete meal.

Instructions

Cook the Chicken

1. Preheat the oven to 375°F.
2. Pat the chicken breasts dry and season both sides with kosher salt, black pepper, garlic powder, onion powder, and paprika.
3. Heat the olive oil in a large oven-safe skillet over medium-high heat.
4. Place the chicken presentation-side down and sear for 4 to 5 minutes until deeply golden brown. Flip the chicken pieces over.
5. Transfer the skillet to the oven and bake for 12 to 18 minutes, or until the internal temperature reaches 165°F.
6. Remove from the oven and let the chicken rest for 10 minutes. Refrigerate until completely chilled.
7. Using a chef’s knife, chop the chicken into bite-sized pieces for a rustic, hearty chicken salad.

Make the Dressing

1. In a large bowl, whisk together the Greek yogurt, mayonnaise, Dijon mustard, whole grain mustard, honey, apple cider vinegar, Worcestershire sauce, salt, and pepper until smooth.

Mix the Chicken Salad

1. Add the chopped chicken, celery, red onion, and green onions to the large bowl with the dressing.
2. Fold everything together until the chicken salad is evenly coated.
3. Serve immediately, or let it chill for at least 30 minutes for the best texture and flavor.

Tips & Variations

• Meal prep tip: This chicken salad keeps well for up to 3 days in an airtight container, making it a solid choice for meal prep at the beginning of the week.
• Marinade option: For even juicier chicken, toss the raw chicken in a plastic bag with a little extra virgin olive oil and the seasoning blend and let it sit as a quick chicken marinade for 30 minutes before cooking.
• Serving styles: Serve over romaine lettuce or romaine hearts for a fresh salad, scoop it into a shallow bowl on its own, or pile it high on homemade pretzel buns for a hearty sandwich. The soft, slightly salty pretzel bun is the best part when you want this as a full sandwich instead of a side salad.
• Crunch factor: Stir in crispy bacon or swap in a food processor to finely chop your veggies if you prefer a smoother texture throughout.
• Double it: The dressing doubles easily, so make extra to use as a salad dressing or honey mustard vinaigrette for a side salad later in the week.

What to Pair With

• A side of fresh cut cherry tomatoes and cucumbers
• A crisp romaine side salad with a light vinaigrette
• Homemade pretzel buns, for turning this into a sandwich
• Kettle chips or a light fruit salad for a complete meal

More Recipes To Try

Dill Pickle Chicken Salad

Blackened Chicken Recipe

Thai Chicken Noodle Salad

Lemon Chicken Pasta Salad