Make this satisfying honey mustard chicken salad for a quick lunch or high-protein meal prep. This recipe features a tangy homemade dressing and offers a no-mayo alternative.
Author:cookingbycarla
Prep Time:10 min
Cook Time:0 min
Total Time:10 min
Yield:4 servings 1x
Category:Lunch
Method:Mixing
Cuisine:American
Diet:Low Fat
Ingredients
Scale
2 cups cooked, shredded chicken breast
4 slices cooked bacon, crumbled
1 ripe avocado, diced
1/2 cup celery, finely chopped
1/4 cup red onion, finely chopped
2 tablespoons fresh parsley, chopped
For the Dressing:
1/4 cup Dijon mustard
3 tablespoons honey
2 tablespoons apple cider vinegar
1 tablespoon olive oil
1 teaspoon dried dill
Salt and black pepper to taste
Optional No-Mayo Binder: 2 tablespoons plain Greek yogurt or dairy-free yogurt alternative
Instructions
Prepare the chicken: If you are not using leftover cooked chicken, cook and shred two large chicken breasts. Let the chicken cool slightly.
Make the honey mustard dressing: In a small bowl, whisk together the Dijon mustard, honey, apple cider vinegar, olive oil, and dried dill. Season with salt and pepper. If you prefer a creamier texture without mayonnaise, whisk in the Greek yogurt or dairy-free alternative now.
Combine salad ingredients: In a large bowl, combine the shredded chicken, crumbled bacon, diced avocado, chopped celery, and red onion.
Dress the salad: Pour the honey mustard dressing over the chicken mixture. Gently fold all ingredients together until everything is evenly coated.
Finish and serve: Stir in the fresh parsley. Taste and adjust seasoning if needed. Serve immediately, or chill for 30 minutes for flavors to meld. This is excellent for chicken salad sandwich filling or served over greens.
Notes
For meal prep, store the dressing separately and combine just before serving to keep the avocado fresh.
To make this recipe dairy-free, ensure you use a dairy-free yogurt alternative or omit the yogurt binder entirely.