Mustard Chicken Salad
Creamy, zesty, and irresistibly satisfying, this Mustard Chicken Salad is the perfect balance of bold flavors and wholesome ingredients. Tender, golden-brown chicken breasts are combined with crisp celery, tangy red onion, and fresh parsley, all tossed in a velvety Dijon mustard and honey dressing with just a hint of lemon for brightness. Optional crushed almonds add a delightful crunch, making this versatile salad ideal as a standalone dish, a sandwich filling, or a topping for fresh greens. Ready in just 35 minutes, this easy recipe is a go-to for quick lunches, effortless meal prep, or entertaining guests. Packed with protein and brimming with flavor, this Mustard Chicken Salad is a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Dijon mustard
- 3 tablespoons Mayonnaise
- 1 tablespoon Honey
- 1 tablespoon Lemon juice
- 2 pieces Celery stalks
- 0.25 piece Red onion
- 2 tablespoons Fresh parsley
- 2 tablespoons Crushed almonds (optional)
Instructions
Season the chicken breasts with salt and black pepper on both sides.
Heat the olive oil in a skillet over medium heat. Add the chicken breasts and cook for 6-8 minutes on each side, or until they are fully cooked and golden brown. Remove from the skillet and let them cool slightly.
While the chicken cools, prepare the dressing. In a large mixing bowl, whisk together Dijon mustard, mayonnaise, honey, and lemon juice until smooth and well combined.
Dice the celery stalks and finely chop the red onion and parsley. Add them to the bowl with the dressing.
Once the chicken has cooled, chop it into bite-sized pieces or shred it using two forks. Add the chicken to the bowl with the dressing and vegetables.
If using, stir in the crushed almonds for added texture and flavor.
Mix everything together until the chicken and veggies are evenly coated in the dressing.
Taste and adjust the seasoning with more salt or pepper, if needed.
Serve immediately or refrigerate for an hour for the flavors to meld. This salad can be enjoyed on its own, in a sandwich, or over a bed of fresh greens.
Nutrition Facts
Calories |
330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.0 g | 27% | |
| Saturated Fat | 3.3 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 808 mg | 35% | |
| Total Carbohydrate | 6.4 g | 2% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 4.7 g | ||
| Protein | 28.1 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 33 mg | 3% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 324 mg | 7% | |
*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.
