Honey Chicken Salad
Sweet, savory, and irresistibly fresh, this Honey Chicken Salad is the perfect combination of hearty and healthy. Featuring tender, golden-seared chicken breasts glazed with a luscious honey-Dijon sauce, this salad is layered with crisp mixed greens, juicy cherry tomatoes, crunchy cucumbers, and the bold zing of red onion. Topped with toasted sliced almonds for an added nutty flair and drizzled with a tangy homemade balsamic honey dressing, every bite is a delightful burst of flavor and texture. Ready in just 30 minutes, this recipe is ideal for a quick lunch, a satisfying dinner, or a share-worthy potluck dish. Elevate your meal prep game with this vibrant and protein-packed Honey Chicken Salad that’s as nutritious as it is flavorful!
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Recipe Information
Ingredients
- 2 pieces chicken breasts
- 3 tablespoons honey
- 2 teaspoons Dijon mustard
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 4 cups mixed salad greens
- 1 cup cherry tomatoes
- 1 medium cucumber
- 0.5 medium red onion
- 0.25 cup sliced almonds
- 2 tablespoons balsamic vinegar
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Start by preparing the honey glaze for the chicken. In a small bowl, combine 2 tablespoons of honey, 1 teaspoon of Dijon mustard, 1 teaspoon of garlic powder, 0.25 teaspoon of salt, and 0.25 teaspoon of black pepper. Mix well.
Heat 1 tablespoon of olive oil in a skillet over medium heat. While the skillet heats, pat the chicken breasts dry with a paper towel and season them lightly with salt and pepper on both sides.
Place the chicken breasts in the hot skillet and cook for 5-6 minutes on one side without moving them, until a golden crust develops. Flip the chicken breasts and cook for another 5-6 minutes, or until the internal temperature reaches 165°F (74°C).
Reduce the heat to low, add the honey glaze to the skillet, and gently coat the chicken by spooning the glaze over it. Cook for 1-2 more minutes. Remove the chicken from the skillet and let it rest for 5 minutes before slicing into thin strips.
While the chicken cools, prepare the salad base. In a large bowl, combine 4 cups of mixed salad greens, 1 cup of halved cherry tomatoes, 1 medium cucumber sliced thin, and 0.5 medium red onion sliced thinly.
In a small bowl, whisk together 1 tablespoon of honey, 1 teaspoon of Dijon mustard, 2 tablespoons of balsamic vinegar, and 1 tablespoon of olive oil until emulsified. Season the dressing with a pinch of salt and pepper to taste.
Drizzle the dressing over the salad and toss gently to combine.
Top the salad with the sliced honey-glazed chicken and sprinkle 0.25 cup of sliced almonds over the top.
Serve immediately and enjoy your fresh and delicious Honey Chicken Salad!
Nutrition Facts
Calories |
1371 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.4 g | 77% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 286 mg | 95% | |
| Sodium | 1755 mg | 76% | |
| Total Carbohydrate | 89.6 g | 33% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 68.9 g | ||
| Protein | 120.3 g | 241% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 278 mg | 21% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1527 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
