Honey mustard chicken salad

Recipe inspiration; cafedelites.com
Prep time; 15 mins
Marinate time; 2 hours
Cooking time; 10 hour
Total time; 2 hour 25 mins


Dressing / Marinade

⅓ cup honey
2 tablespoons whole grain mustard
2 tablespoons smooth and mild Dijon mustard
2 tablespoons olive oil
1 teaspoon garlic
Salt to season
400g skinless and boneless chicken thighs or chicken breasts

For Salad

Lettuce leaves of your choice
Grape or cherry tomatoes
1 large avocado,
1 small red onion
Radish (optional)
Spring onion (optional)


Mince garlic

In a medium bowl, add all marinade / dressing ingredients (except chicken). Whisk  together to combine

In another bowl, place chicken fillets. Pour half the marinade into bowl of chicken, make sure the fillets are well coated. Cover and chill the rest of the marinade until ready to use as a dressing

Cover the bowl, let chicken marinate in a refrigerator for two hours

Make pickled onion with either salt, lemon/lime or vinegar, put aside. See recipe here

On a nonstick pan or grill pan over medium heat, add chicken on boiled oil; discard marinade

Cook chicken on each side until well cooked

Transfer chicken onto a cutting board, let it rest for a few minutes

While chicken is resting, wash and dry lettuce leaves; cut tomato into halves; slice radish and avocado; chop spring onion

Whisk 2 tablespoons of water into the remaining marinade / dressing

Slice chicken into strips. Arrange all ingredients into a serving bowl as you like. Drizzle dressing over the salad. Season with a little extra salt and pepper if you wish; garnish with spring onion


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