Grilled Chicken Salad with Honey Mustard Dressing

There’s something undeniably satisfying about a well-crafted salad that combines fresh, crisp vegetables with perfectly grilled chicken and a homemade dressing that ties everything together. Today, I’m sharing my go-to recipe for a Grilled Chicken Salad with Honey Mustard Dressing that has become a staple in my household, especially during those warm summer months when I’m craving something light yet filling.

What makes this salad special isn’t just the combination of flavors and textures, but the care taken with each component. From marinating the chicken to crafting the perfect honey mustard dressing from scratch, every step contributes to a restaurant-quality meal you can easily prepare at home.

Why This Salad Will Become Your New Favorite

I first developed this recipe when I was looking for healthier lunch options that wouldn’t leave me feeling hungry an hour later. The protein from the grilled chicken keeps you satisfied, while the variety of vegetables provides nutrients and fiber. But let’s be honest—it’s the honey mustard dressing that really makes this dish sing.

Unlike store-bought dressings loaded with preservatives and excessive sugar, my homemade version balances sweetness and tanginess perfectly. Plus, you can adjust the ingredients to suit your taste preferences, whether you prefer more honey for sweetness or extra mustard for kick.

Ingredients You’ll Need

For this recipe, I recommend using fresh, high-quality ingredients. Here’s what you’ll need to serve 4 people:

For the Chicken Marinade:

• 1½ pounds boneless, skinless chicken breasts
• 3 tablespoons extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper

For the Salad Base:

• 8 cups mixed salad greens (I use a combination of romaine, spinach, and arugula)
• 1 pint cherry tomatoes, halved
• 1 cucumber, sliced
• 1 large avocado, diced
• ½ red onion, thinly sliced
• ½ cup crumbled feta cheese
• ¼ cup toasted walnuts, roughly chopped
• ¼ cup dried cranberries

For the Honey Mustard Dressing:

• ¼ cup extra virgin olive oil
• 3 tablespoons apple cider vinegar
• 2 tablespoons honey (local and raw if possible)
• 2 tablespoons Dijon mustard
• 1 tablespoon whole grain mustard
• 1 small garlic clove, minced
• ¼ teaspoon salt
• Freshly ground black pepper to taste

Equipment Needed

Before we dive into the cooking process, make sure you have these tools on hand:

• Grill or grill pan
• Meat thermometer
• Large mixing bowl
• Small whisk
• Mason jar (for the dressing)
• Sharp knife and cutting board
• Tongs for flipping the chicken

Step-by-Step Instructions

Now let’s break down the process into manageable steps:

Marinating the Chicken

The key to flavorful, juicy grilled chicken is a good marinade and proper cooking technique. Here’s how I do it:

1. Pound the chicken breasts to an even thickness of about ¾ inch. This ensures they cook evenly.
2. In a bowl, whisk together olive oil, lemon juice, minced garlic, oregano, thyme, salt, and pepper.
3. Place the chicken in a zip-top bag or shallow dish and pour the marinade over it.
4. Make sure each piece is well-coated, then seal or cover and refrigerate for at least 30 minutes, though I find 2-4 hours produces the best flavor.

Preparing the Honey Mustard Dressing

While the chicken marinates, I prepare the dressing:

1. Combine all dressing ingredients in a mason jar.
2. Seal the jar tightly and shake vigorously until well combined.
3. Taste and adjust seasoning if needed. If you prefer a sweeter dressing, add a bit more honey; for more tang, add more mustard.
4. Let the dressing sit at room temperature while you prepare the rest of the salad to allow the flavors to meld.

What makes this dressing special is the combination of two types of mustard. The Dijon provides smoothness and tang, while the whole grain adds texture and a more rustic flavor profile.

Grilling the Chicken

Properly grilled chicken is the centerpiece of this salad, so let’s make sure it’s perfect:

1. Remove the chicken from the marinade and pat dry with paper towels. This helps achieve better grill marks.
2. Preheat your grill or grill pan to medium-high heat (around 375-400°F).
3. Oil the grates lightly to prevent sticking.
4. Place the chicken on the grill and cook for 5-7 minutes per side, depending on thickness.
5. The chicken is done when it reaches an internal temperature of 165°F and the juices run clear.
6. Transfer to a cutting board and let rest for 5-10 minutes before slicing. This rest period allows the juices to redistribute, resulting in juicier chicken.

Assembling the Salad

Now comes the fun part—putting everything together:

1. In a large bowl, combine your mixed greens.
2. Arrange the cherry tomatoes, cucumber, diced avocado, and red onion over the greens.
3. Slice the rested chicken against the grain into strips about ½-inch thick.
4. Place the sliced chicken on top of the vegetables.
5. Sprinkle with crumbled feta cheese, toasted walnuts, and dried cranberries.
6. Drizzle with the honey mustard dressing just before serving, or serve the dressing on the side so everyone can add their preferred amount.

Nutritional Information

I believe in knowing what goes into your body, so here’s a breakdown of the approximate nutritional content per serving:

*Values are approximate and may vary based on specific ingredients used.

Variations and Substitutions

One thing I love about this recipe is how adaptable it is. Here are some variations I’ve tried and loved:

Protein Alternatives:

• Substitute grilled salmon or shrimp for the chicken
• Use grilled halloumi or firm tofu for a vegetarian option
• Add a hard-boiled egg for extra protein without meat

Vegetable Swaps:

• Add roasted bell peppers for sweetness
• Include sliced radishes for a peppery crunch
• Throw in some grilled corn kernels during summer months
• Substitute thinly sliced kale or shaved Brussels sprouts for some of the lettuce

Dressing Modifications:

• Add a tablespoon of Greek yogurt for a creamier dressing
• Mix in some fresh herbs like dill or tarragon
• Include a touch of maple syrup instead of honey
• Add a pinch of cayenne pepper for heat

Topping Ideas:

• Swap walnuts for pecans or pistachios
• Replace dried cranberries with pomegranate seeds when in season
• Use goat cheese or blue cheese instead of feta
• Add crispy chickpeas for extra crunch and protein

Make-Ahead Tips

I’m all about meal prep, so here’s how I make components of this salad ahead of time:

1-2 Days Before:

• Make the dressing and store in a sealed container in the refrigerator
• Toast the walnuts and store in an airtight container
• Wash and dry the greens (store with a paper towel in a plastic bag to absorb moisture)

Morning Of:

• Marinate the chicken
• Chop vegetables (except avocado) and store separately

Just Before Serving:

• Grill the chicken
• Dice the avocado
• Assemble all components

This approach saves significant time while ensuring everything stays fresh.

Serving Suggestions

To make this salad a complete meal experience, I like to serve it with:

• Crusty artisan bread or whole grain rolls
• A light soup like gazpacho in summer or butternut squash soup in cooler months
• Sparkling water with fresh lemon or lime
• Iced tea with mint leaves

Storage Tips

If you happen to have leftovers (which rarely happens in my house!), here’s how to store them:

• Store undressed salad components separately in airtight containers
• Keep dressing in a separate jar
• The grilled chicken can be refrigerated for up to 3 days
• Avocado should be added fresh just before eating
• Do not freeze this salad

Why This Salad Works for Every Season

While many think of salads as summer fare, I enjoy this grilled chicken salad year-round with seasonal adjustments:

Spring:

• Add tender asparagus tips and fresh peas
• Use young, delicate lettuce varieties

Summer:

• Include ripe peach slices or berries
• Add fresh basil leaves

Fall:

• Add roasted sweet potato cubes
• Include thinly sliced apples

Winter:

• Add roasted butternut squash
• Include blood orange segments
• Use heartier greens like kale as part of the mix

Health Benefits

Beyond being delicious, this salad offers numerous health benefits:

• Lean Protein: The grilled chicken provides essential amino acids for muscle repair and growth.
• Healthy Fats: Avocado and olive oil contain monounsaturated fats that support heart health.
• Antioxidants: The colorful vegetables supply various antioxidants that help fight inflammation.
• Fiber: The combination of vegetables, nuts, and dried fruit provides dietary fiber for digestive health.
• Vitamins and Minerals: This nutrient-dense meal covers many of your daily vitamin and mineral needs.

Common Mistakes to Avoid

Through years of making this salad, I’ve learned to avoid these pitfalls:

1. Overcooking the chicken: Use a meat thermometer to ensure perfect doneness.
2. Under-marinating: Give the chicken enough time to absorb flavors.
3. Overdressing: Start with less dressing than you think you need—you can always add more.
4. Cutting chicken immediately after grilling: Allow proper resting time for juicier meat.
5. Using cold ingredients: Let refrigerated items come to room temperature for better flavor.

Questions and Answers

Q: Can I make this salad completely vegetarian?

Yes! You can skip the chicken and add protein alternatives like grilled halloumi cheese, marinated tofu, tempeh, or even a combination of beans and quinoa. The honey mustard dressing works beautifully with these vegetarian proteins too.

Q: How long does the honey mustard dressing last in the refrigerator?

The dressing will keep well in a sealed container in the refrigerator for up to one week. If it separates, simply shake well before using. You may need to let it sit at room temperature for about 10 minutes if the olive oil solidifies in the fridge.

Q: Can I cook the chicken in the oven instead of grilling?

Absolutely! Preheat your oven to 425°F (220°C) and bake the marinated chicken breasts on a sheet pan for about 18-22 minutes, or until they reach an internal temperature of 165°F (74°C). You won’t get the same smoky char as grilling, but it will still be delicious.

Q: Is this salad keto-friendly?

While the basic salad is relatively low in carbs, the honey in the dressing and dried cranberries add sugar. For a more keto-friendly version, substitute the honey with a low-carb sweetener and skip the dried fruit or use a small amount of berries instead.

Q: How can I meal prep this for lunches throughout the week?

For meal prepping, I recommend storing components separately: grilled and sliced chicken in one container, mixed vegetables (except avocado) in another, and dressing in a small jar. Pack greens loosely in a large container with a paper towel to absorb moisture. Bring a fresh avocado to slice the day of eating. Assemble just before enjoying.

Q: What’s the best way to grill chicken without it becoming dry?

The marinade helps keep the chicken moist, but the most important factors are: 1) pounding the chicken to even thickness, 2) not overcooking (use a meat thermometer to reach exactly 165°F), and 3) allowing the meat to rest before slicing. I also find that brining the chicken in saltwater for 30 minutes before marinating can make it extra juicy.

Final Thoughts

What began as a simple weekday lunch option has evolved into one of my signature dishes. The combination of tender grilled chicken, fresh vegetables, crunchy nuts, tangy-sweet dressing, and creamy feta creates a symphony of flavors and textures that never fails to impress.

I encourage you to make this recipe your own. Experiment with seasonal ingredients, adjust the dressing to suit your taste preferences, and don’t be afraid to get creative with the toppings. The beauty of a great salad lies in its versatility and personal touch.

Remember, the key to an exceptional grilled chicken salad isn’t just about throwing ingredients together—it’s about treating each component with care. Marinate the chicken properly, chop vegetables uniformly, toast those nuts to bring out their flavor, and mix that dressing with love. These small details elevate a simple salad to something truly special.

So fire up that grill, whisk together that honey mustard dressing, and prepare to enjoy a satisfying meal that’s as nutritious as it is delicious. Your taste buds—and your body—will thank you.