My favorite meal-prep lunch just got a Fall upgrade with this Honey Mustard Chicken Salad! It’s creamy (without the mayo!), tangy, and just the right amount of sweet. We’re using a mixture of dijon and whole grain mustard for the perfect balance of flavors & textures, then rounding it out with crisp celery, diced apple, a bit of red onion & pecans. It’s quick to make, high in protein and light yet so satisfying!
It may officially be Fall now, but my love for chicken salad hasn’t gone anywhere. For some reason, in my head chicken salad is kinda associated with summer…but in reality, it’s a great lunch or dinner all year long. So, this Honey Mustard Chicken Salad is here to carry us through the Fall, with cozy flavors and lots of nutrients!
This Honey Mustard Chicken Salad is just beyond easy. It includes a few fresh add-ins like celery, apple & red onion, as well as pecans for crunch and healthy fats. Then, it’s all tossed in a creamy honey mustard sauce, made with greek yogurt (no mayo!). It’s sweet, savory, filling & satisfying, and comes together in just 30 minutes.
You can meal prep this to enjoy for a high-protein lunch all week long, or just enjoy it for a simple weeknight dinner. It’s delicious on its own, with some salty pretzels, on lettuce cups, in a sandwich or a wrap. The options are endless! If you love this one, I’ve got several other chicken salad recipes and more to come in the future. Enjoy!
Why You’ll Love this Honey Mustard Chicken Salad
- It’s a high-protein recipe that’s perfect for a meal prep lunch.
- It’s made with a handful of simple, wholesome ingredients.
- This recipe requires minimal effort, and only 30 minutes of your time.
- The base is made creamy with greek yogurt — no mayo required!
- It’s the perfect balance of sweet & savory.
What You Need to Make this Honey Mustard Chicken Salad (Without Mayo)
- Boneless, Skinless Chicken Breast: I prefer to boil mine and then shred it, but you could also substitute rotisserie chicken or canned chicken for added convenience.
- Greek Yogurt: The base of this honey mustard chicken salad is full-fat plain Greek yogurt or skyr, which boosts the protein & adds probiotics! No mayo required here.
- Dijon Mustard & Whole Grain Mustard: I like to use an equal blend of dijon & whole grain mustard here — the dijon has a sharp, tangy flavor and the whole grain mustard is milder but offers some nice texture.
- Honey: To sweeten things up! This recipe is not overly sweet, but feel free to adjust to your preference.
- Apple Cider Vinegar: A bit of apple cider vinegar adds tang and sweetness, and compliments the other flavors really nicely. If you don’t have this, you can substitute some lemon juice.
- Celery: Celery adds a refreshing, crisp & savory touch to this honey mustard chicken salad.
- Apple: Honey crisp works great here!
- Pecans: I use raw pecans, but roasted or toasted would be great too. Feel free to substitute walnuts or almonds.
- Red Onion: Or diced shallots for a more mild flavor.
- Kosher Salt & Black Pepper: Season to taste.
How To Make this High-Protein Honey Mustard Chicken Salad
Boil the Chicken:
First, add chicken breasts to a medium pot and season with kosher salt & black pepper. Cover with at least 1″ of water and bring to a boil. Once boiling, cover with a lid, reduce heat to low and let simmer for about 15-20 minutes, or until internal temperature reaches 165F. The timing will vary slightly depending upon how large/thick your chicken breasts are.
Shred the Chicken:
Next, transfer cooked chicken to a large bowl, or the bowl of a stand mixer and shred it. Alternatively, you can use 2 forks to shred it, but I like the mixer method because it’s quicker!
Mix Together Honey Mustard Chicken Salad:
In a a large bowl, whisk together the greek yogurt, dijon mustard, whole grain mustard, honey, apple cider vinegar, garlic powder, kosher salt & black pepper. Then, add in the shredded chicken and remaining ingredients. Stir with a spatula until combined. Taste and adjust the amount of salt & pepper as needed.
Let Chill & Enjoy:
Finally, place honey mustard chicken salad in the fridge until it has cooled down and the flavors have melded together. Enjoy!
Can I Use Rotisserie Chicken or Canned Chicken Instead?
Absolutely! I typically go with the boiling method for chicken because it’s quick and cost effective, but if you’re in a rush you can substitute shredded rotisserie chicken or canned chicken. 1 cup of raw chicken breast yields about 2.5 cups of shredded chicken, so that’s how much rotisserie or canned chicken you would want to substitute.
Substitution FAQS:
- I’m dairy free, what can I use instead of greek yogurt? You can substitute a thick, non-dairy yogurt such as Siggi’s plant-based OR use mayonnaise instead.
- Can I use maple syrup instead of honey? Yes! The result may be a bit more runny, since maple syrup is looser than honey but it’ll still taste great.
- What if I don’t have any whole grain mustard? I highly recommend using a blend of dijon mustard & whole grain mustard for the best balance of flavors and textures. I haven’t tried this recipe using all dijon mustard (4 tbsp) — it would likely work, but be very strong, as whole grain mustard is milder. You could also try using 2 tbsp of dijon mustard & 2 tbsp of yellow mustard.
- What are some good substitutes for apple cider vinegar? You could try using some white wine vinegar, champagne vinegar or fresh lemon juice instead.
- What other nuts would be good in this? Chopped walnuts or almonds would also be great.
What Should I Serve with this Honey Mustard Chicken Salad?
This honey mustard chicken salad is super versatile — you can enjoy it as is, scooped up with some salty pretzel crisps, on toasted whole wheat bread or in a wrap. I like to serve it alongside a roasted veggie or a side salad to boost the fiber and micronutrients. This chicken salad is already a great source of protein and healthy fats so it’s just missing some veggies to make it a full, well-rounded meal!
How Should I Store Leftovers?
This Honey Mustard Chicken Salad should be stored in an airtight container in the fridge, and will stay good for about 3 days. You may notice that it separates a bit, so just give it a quick stir before enjoying the leftovers!
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for More Chicken Salad Recipes?
- Bacon Avocado Chicken Salad
- Curried Chicken Salad with Grapes
- Greek Tzatziki Chicken Salad
- Cranberry and Pecan Chicken Salad
- Southwestern Chicken Salad
Honey Mustard Chicken Salad
Equipment
- medium pot with lid
- hand or stand mixer
- spatula
Ingredients
- 1 lb boneless, skinless chicken breast
- kosher salt & black pepper to taste
- ¾ cup full-fat plain greek yogurt or skyr
- 2 tbsp dijon mustard
- 2 tbsp whole grain mustard
- 2 tbsp honey
- 1 tsp apple cider vinegar
- dash of garlic powder
- ½ cup finely diced apple (honeycrisp is great here)
- ½ cup finely diced celery
- â…“ cup chopped pecans
- ¼ cup finely diced red onion or shallots
Instructions
- First, add chicken breasts to a medium pot and season with kosher salt & black pepper. Cover with at least 1" of water and bring up to a boil. Once boiling, cover with a lid, reduce heat to low and let simmer for about 15-20 minutes, or until the chicken is cooked through.1 lb boneless, skinless chicken breast, kosher salt & black pepper
- Transfer the cooked chicken to a large bowl, or the bowl of a stand mixer, and shred it. Alternatively, you can use 2 forks to shred it, but I like the mixer method because it's quicker!
- In a a large bowl, whisk together the greek yogurt, dijon mustard, whole grain mustard, honey, apple cider vinegar, garlic powder, kosher salt & black pepper. Then, add in the shredded chicken and remaining ingredients. Stir with a spatula until combined. Taste and adjust the amount of salt & pepper as needed.kosher salt & black pepper, ¾ cup full-fat plain greek yogurt or skyr, 2 tbsp dijon mustard, 2 tbsp whole grain mustard, 2 tbsp honey, 1 tsp apple cider vinegar, dash of garlic powder, ½ cup finely diced apple, ½ cup finely diced celery, ⅓ cup chopped pecans, ¼ cup finely diced red onion
- Place honey mustard chicken salad in the fridge until it has cooled down and the flavors have melded together. Enjoy!
Video
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.