Honey Mustard Chicken Salad
I grew up eating a quick chicken salad my mom called “lunch magic” — and this honey mustard version is my modern take. It’s bright, slightly sweet, and crunchy, combining cooked chicken, crisp apple, celery, and nuts with a tangy yogurt–Dijon dressing. Make it for packed lunches, easy weeknight dinners, or when you want a lighter sandwich filling that still feels indulgent. If you like playing with sandwiches, this same filling becomes irresistible on sliders like these honey mustard chicken sliders.
Why you’ll love this dish
This salad hits a lot of dinner- and lunch-friendly notes: it’s fast to assemble, uses leftover or rotisserie chicken, and balances sweet, savory, and crunchy textures. It’s also easy to scale for meal prep and can be dressed lighter or richer depending on your mood.
“Bright, creamy, and just the right amount of sweet — this is my new go-to for quick lunches.” — a regular weekday-review
Reasons to try it:
- Ready in about 10 minutes if you have cooked chicken on hand.
- Protein-packed and versatile: serve in sandwiches, on greens, or as a dip.
- Family-friendly: kids usually love the apple’s sweetness and the honey-mustard tang.
- Lower-fat option: Greek yogurt replaces mayo without sacrificing creaminess.
How this recipe comes together
Step-by-step overview:
- Start with cooked chicken — shred or dice for preferred texture.
- Chop crunchy mix-ins: celery, apple, red onion, and nuts.
- Whisk a simple dressing from Greek yogurt, Dijon, honey, and apple cider vinegar.
- Combine everything and season to taste.
- Serve immediately or chill for a more melded flavor.
If you’re curious about other ways to use honey-mustard flavors, try pairing this salad with crispy tenders like those from this air fryer honey butter garlic chicken tenders recipe for a playful meal combo.
What you’ll need
Key ingredients:
- 2 cups cooked chicken, shredded or diced (rotisserie works great)
- 1/4 cup celery, finely chopped
- 1/4 cup red onion, finely chopped
- 1/4 cup apple, diced (Honeycrisp or Fuji hold up nicely)
- 1/4 cup pecans or walnuts, chopped (toasted for extra flavor)
- 3 tablespoons Greek yogurt (plain, full-fat or low-fat)
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1 teaspoon apple cider vinegar
- Salt and black pepper to taste
Substitution notes:
- Swap Greek yogurt for mayonnaise (1:1) for a richer salad.
- Use sunflower seeds if you need a nut-free option.
- For lower sugar, use 1/2 tablespoon honey and a pinch of stevia or skip honey entirely and increase vinegar by 1/2 tsp.
Directions to follow
- Place the shredded or diced cooked chicken in a medium mixing bowl.
- Add the finely chopped celery, red onion, diced apple, and chopped nuts to the bowl.
- In a small bowl, whisk together the Greek yogurt, Dijon mustard, honey, and apple cider vinegar until smooth.
- Pour the dressing over the chicken mixture. Stir gently until everything is evenly coated.
- Taste and season with salt and freshly ground black pepper.
- Serve immediately on lettuce leaves, in sandwiches, or pack into meal-prep bowls.
Short, focused steps make this salad easy to scale: double the mix-ins and dressing if feeding a crowd.
Best ways to enjoy it
Serving suggestions:
- Sandwiches: layer on whole-grain bread with lettuce and tomato for lunch.
- Lettuce wraps: spoon into Romaine or butter lettuce for a low-carb option.
- On greens: place atop mixed baby greens and drizzle a little extra vinegar for a light dinner.
- Snack plate: pair with crackers, sliced cucumbers, and cherry tomatoes.
Pairings:
- Crisp white wine or iced tea complements the honey and Dijon.
- Serve with a simple side like roasted sweet potato wedges or an easy quinoa salad for a heartier meal.
If you want a completely different crunch and flavor profile, try adapting elements from an Asian chicken crunch salad for inspiration.
Storage and reheating tips
Keeping leftovers fresh:
- Refrigerator: Store in an airtight container for up to 3–4 days. Use within that window for best texture and food safety.
- Freezing: Not recommended — the yogurt dressing separates and apples get mushy when thawed.
- Make-ahead tip: Keep dressing separate and add just before serving if you want maximum crunch for meal-prep lunches.
Food safety reminder:
- Refrigerate promptly (within 2 hours of making). If room temperature is above 90°F (32°C), refrigerate within 1 hour.
- Use cooked chicken that has been properly stored and handled.
Helpful cooking tips
- Texture matters: dice the apple into similar-sized pieces as the celery so every bite is balanced.
- Toast nuts briefly in a dry skillet for 3–4 minutes to boost flavor.
- If onion bite is too strong, rinse briefly under cold water after chopping to soften the sharpness.
- For a creamier dressing, whisk a teaspoon of olive oil into the yogurt mixture.
- Adjust sweetness: add more honey for sweeter palates, or a dash more vinegar to brighten it.
Creative twists
Recipe variations:
- Curried version: stir in 1 tsp curry powder and swap apples for golden raisins.
- Avocado swap: fold in 1 diced avocado just before serving for extra creaminess.
- Fruit-forward: replace apple with halved grapes for a grape-chicken-salad twist.
- Vegetarian option: use chickpeas instead of chicken and plant-based yogurt for a vegan-friendly salad.
- Heat it up: add 1/2 tsp hot sauce to the dressing for a tangy kick.
The best way to save extras
- Portion into single-serve containers for grab-and-go lunches.
- Store apples separately or toss apples in a bit of lemon juice to slow browning if making ahead.
- Label containers with the date to track the 3–4 day safe-eating window.
Helpful answers
Q: How long does this chicken salad take to make?
A: About 10 minutes if you have cooked chicken ready. Prep is mostly chopping and whisking.
Q: Can I use rotisserie chicken?
A: Absolutely — rotisserie chicken is ideal and saves time. Shred or dice about 2 cups of meat.
Q: Can I freeze leftovers?
A: I don’t recommend freezing this salad. The yogurt dressing separates and the apples become mushy after thawing.
Q: Is this safe for kids?
A: Yes, but chop ingredients finely for young children and watch for nut allergies—substitute seeds if needed.
Q: Can I make it without nuts?
A: Yes. Use toasted pumpkin or sunflower seeds for crunch or omit entirely.
Conclusion
If you want additional inspiration or similar takes on the flavor, check this Honey Mustard Chicken Salad for another variation of ingredients and serving ideas and this Honey Mustard Chicken Salad – Sip and Feast for a complementary take on the dressing and mix-ins.
Honey Mustard Chicken Salad
Ingredients
For the salad
- 2 cups cooked chicken, shredded or diced Rotisserie works great
- 1/4 cup celery, finely chopped
- 1/4 cup red onion, finely chopped
- 1/4 cup apple, diced Honeycrisp or Fuji hold up nicely
- 1/4 cup pecans or walnuts, chopped Toasted for extra flavor
For the dressing
- 3 tablespoons Greek yogurt, plain Full-fat or low-fat
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1 teaspoon apple cider vinegar
- Salt and black pepper to taste
Instructions
Preparation
- Place the shredded or diced cooked chicken in a medium mixing bowl.
- Add the finely chopped celery, red onion, diced apple, and chopped nuts to the bowl.
- In a small bowl, whisk together the Greek yogurt, Dijon mustard, honey, and apple cider vinegar until smooth.
- Pour the dressing over the chicken mixture. Stir gently until everything is evenly coated.
- Taste and season with salt and freshly ground black pepper.
- Serve immediately on lettuce leaves, in sandwiches, or pack into meal-prep bowls.
