This Honey Mustard Salad with Chicken and Quinoa is a Summer favorite! The chicken is marinated in a flavorful honey mustard dressing, the quinoa is cooked in bone broth for extra protein, and every bowl is loaded with fresh toppings like avocado, corn, tomato, bacon, and red onion. It’s sweet, tangy, savory, crunchy, creamy, and hearty all at once—with 36 grams of protein per serving to make it a full meal!
There is something about honey mustard that just screams “Summer” to me, especially when it’s paired with some lovely fresh produce and transformed into a delicious salad. Like if I had to nominate one meal as the Summer MVP, I think it might be this Honey Mustard Salad with Chicken and Quinoa.
I first developed this recipe like 3+ years ago, and finally re-visited it this year to make it even better for ya. This is a hearty, loaded salad…the type that even salad skeptics love. And the part I’m most obsessed with? The honey mustard sauce doubles as both a marinade for the chicken, and a dressing for the salad. Two birds with one stone!
That sweet & tangy honey mustard dressing gets poured over a variety of bright, crisp & colorful veggies like lettuce, tomatoes, corn, red onion & avocado. And finally, to bring it all together, we’ll toss in some quinoa (cooked in bone broth) and crumbled bacon…because why not!? This honey mustard salad is loaded with protein, and is proof that salads don’t have to be bland, boring or basic!
Why You’ll Love this Honey Mustard Salad with Chicken and Quinoa
- It’s the perfect fun & flavorful Summer salad!
- It’s loaded with bright, crisp veggies & 36g of protein per serving.
- A homemade honey mustard sauce doubles as the dressing and as the chicken marinade.
- It’s naturally gluten free & dairy free, so everyone can enjoy it!
- This honey mustard salad is hearty enough to keep you full, but still feels light and fresh.
What You Need to Make this Honey Mustard Salad with Chicken and Quinoa
For the Honey Mustard Dressing & Marinade:
- Olive Oil: The base of all good dressings & marinades! Feel free to substitute avocado oil if you prefer.
- Dijon Mustard: For that sharp & tangy kick! It also emulsifies the dressing beautifully.
- Honey: To sweeten things up and balance out the sharp mustard flavor.
- Lemon Juice: For a bit of brightness. You’ll need roughly 1 lemon.
- Garlic: The immersion blender will mince it for you, so all you need to do is peel it.
- Kosher Salt & Black Pepper: Adjust to taste.
- Boneless, Skinless Chicken Breast: We’re aiming for about 4 thin cutlets here, roughly 1/4-1/2″ thick. You can either cut your chicken breasts in half then beat them down, or buy the thinly sliced kind at the grocery store.
For the Salad:
- Quinoa: To bulk up this salad and make it even more filling, we are tossing in some cooled quinoa! I typically use white quinoa, but any will work.
- Bone Broth: To boost the protein and nutrients, I like to cook the quinoa in chicken bone broth. You can certainly substitute water, but I’d recommend adding some kosher salt in that case.
- Bacon: For a salty, rich touch to this salad. I prefer to oven-bake mine for ease, but feel free to cook it on the stovetop!
- Crispy Green Leaf Lettuce: The base of this salad is a super refreshing & crunchy lettuce.
- Grape Tomatoes: Or cherry tomatoes, halved.
- Corn: Raw corn kernels cut right off the cob are one of my favorite crisp and sweet salad additions. Feel free to substitute cooked corn, frozen & thawed corn or canned corn.
- Red Onion: Thinly sliced, with a knife or mandolin.
- Avocado: For some extra creaminess and healthy fats.
How To Make this Honey Mustard Salad
Prepare Honey Mustard Dressing/Marinade:
First, preheat your oven to 400F and line a baking sheet with parchment paper. Set aside. In the cup of an immersion blender, add the olive oil, dijon mustard honey, lemon juice, garlic, kosher salt & black pepper. Blend until smooth and emulsified. If you don’t have an immersion blender, simply mince up your garlic first and whisk everything together in a bowl or shake in a sealed jar until emulsified.
Marinate the Chicken:
Next, add 3-4 tbsp of the honey mustard sauce to a large bowl with the thinly sliced chicken breast. Toss to evenly coat. Set aside to marinate for 30 minutes while you work on the rest of the recipe.
Oven-Bake the Bacon:
Once the oven has preheated, add your bacon strips to the prepared baking sheet. Bake for 15-18 minutes, or until crispy. Transfer to a paper towel lined plate & blot off the excess grease. Crumble or cut into small pieces.
Cook Quinoa in Bone Broth:
Meanwhile, add bone broth to a small pot and bring up to a boil. If you’re using water instead, add a bit of kosher salt. Once boiling, add the quinoa, then cover the pot, reduce heat to low and let simmer for 15 minutes. Turn off the heat, keep the lid on, and let steam for 10 more minutes. Allow the quinoa to cool down before adding to the salad.
Pan-Sear the Chicken:
Once the chicken is done marinating, bring a large pan (I like cast iron for this) to medium heat. Add enough oil to lightly coat the pan. Wipe off excess marinade from the chicken and place into the hot pan. Let cook for 3-4 minutes on the first side, and 3 minutes on the other side, or until golden & done through. The honey in the marinade can caramelize quickly, so if needed, turn down the heat slightly. Let chicken rest on cutting board for at least 5 minutes before slicing.
Assemble the Honey Mustard Salad:
To a large salad bowl, add the lettuce, tomatoes, corn, red onion, avocado, crumbled bacon & cooled quinoa. Pour over the remaining honey mustard sauce and toss to combine. Serve with sliced chicken breast and enjoy!
Equipment Recommendations:
- Immersion Blender: Although not required, this is the best for quickly & easily emulsifying the honey mustard dressing!
- Cast Iron Pan: This is my go-to pan for searing meats because it tolerates higher heats better than a non-stick pan does. It’s also cheap and lasts forever!
- Wooden Salad Bowl: I adore this gorgeous salad bowl and tongs which are made locally in Vermont!
Substitution FAQs:
- Can I use yellow mustard instead of dijon mustard? Yes! If you’re not a fan of the sharp flavor of dijon, you can use yellow mustard for a milder option.
- What if I don’t have an immersion blender? No worries, you can also just mince up your garlic first and then whisk the dressing together in a small bowl or shake it up in a jar.
- Looking to make this lighter? You can omit the bacon and avocado for a lower-fat option & this honey mustard salad will still be great!
- Can I use normal broth or water instead of bone broth? For sure! Bone broth is just an easy way to add protein and nutrients, but normal broth will still make the quinoa more flavorful, and water works if you don’t have either on hand.
- Can I use canned corn or frozen corn instead of fresh? Although the texture will be a little less crisp and refreshing, you can absolutely use canned corn (drained) or frozen, thawed & cooled corn.
How Should I Store Leftovers?
This Honey Mustard Salad with Chicken and Quinoa is best when enjoyed fresh, but can be stored in the fridge for 1 day. After that, it does tend to get a bit soggy. However, if you wanted to extend its life or make it for meal prep, you could certainly assemble the salad but wait to add the dressing until your’e ready to eat. Also, be sure that your quinoa is fully cooled so that it doesn’t wilt the lettuce!
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 Salad Recipes?
- Cajun Chicken Caesar Salad with Shaved Brussels Sprouts
- Quinoa Lentil Salad with Hot Honey Vinaigrette
- Copycat Sweetgreen Chicken Sesame Crunch Salad
- Hot Honey Peach and Halloumi Couscous Salad
Honey Mustard Salad with Chicken and Quinoa
Equipment
- small pot with lid
- baking sheet
- parchment paper
- large plate
- paper towels
- large pan
- large salad bowl + tongs
Ingredients
- â…“ cup olive oil
- 3 tbsp dijon mustard
- 3 tbsp honey
- 2 tbsp lemon juice
- 1 garlic clove peeled
- kosher salt & black pepper to taste
- 1 lb boneless, skinless chicken breast butterflied and/or beat down to ¼-½" thick
- ½ cup dry quinoa
- ¾ cup + 2 tbsp chicken bone broth (or water)
- 5 strips of bacon
- 6 oz baby crispy green leaf lettuce
- 1 pint grape tomatoes halved
- 2 ears of corn shucked & kernels cut off
- ¼ small red onion thinly sliced
- ½ large avocado cubed
Instructions
- First, preheat your oven to 400F and line a baking sheet with parchment paper. Set aside. In the cup of an immersion blender, add the olive oil, dijon mustard honey, lemon juice, garlic, kosher salt & black pepper. Blend until smooth and emulsified. If you don’t have an immersion blender, simply mince up your garlic first and whisk everything together in a bowl or shake in a sealed jar until emulsified.⅓ cup olive oil, 3 tbsp dijon mustard, 3 tbsp honey, 2 tbsp lemon juice, 1 garlic clove, kosher salt & black pepper
- Add 3-4 tbsp of the honey mustard sauce to a large bowl with the thinly sliced chicken breast. Toss to evenly coat. Set aside to marinate for 30 minutes while you work on the rest of the recipe.1 lb boneless, skinless chicken breast
- Once the oven has preheated, add your bacon strips to the prepared baking sheet. Bake for 15-18 minutes, or until crispy. Transfer to a paper towel lined plate & blot off the excess grease. Crumble or cut into small pieces.5 strips of bacon
- Meanwhile, add bone broth to a small pot and bring up to a boil. If you're using water instead, add a bit of kosher salt. Once boiling, add the quinoa, then cover the pot, reduce heat to low and let simmer for 15 minutes. Turn off the heat, keep the lid on, and let steam for 10 more minutes. Allow the quinoa to cool down before adding to the salad.¾ cup + 2 tbsp chicken bone broth, ½ cup dry quinoa
- Once the chicken is done marinating, bring a large pan (I like cast iron for this) to medium heat. Add enough oil to lightly coat the pan. Wipe off excess marinade from the chicken and place into the hot pan. Let cook for 3-4 minutes on the first side, and 3 minutes on the other side, or until golden & done through. The honey in the marinade can caramelize quickly, so if needed, turn down the heat slightly. Let chicken rest on cutting board for at least 5 minutes before slicing.
- To a large salad bowl, add the lettuce, tomatoes, corn, red onion, avocado, crumbled bacon & cooled quinoa. Pour over the remaining honey mustard sauce and toss to combine. Serve with sliced chicken breast and enjoy!6 oz baby crispy green leaf lettuce, 1 pint grape tomatoes, 2 ears of corn, ¼ small red onion, ½ large avocado
Video
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.