Honey Mustard Chicken Salad
This quick honey mustard chicken salad is bright, slightly sweet, and crunchy, perfect for lunches or light dinners, featuring cooked chicken, apple, celery, and a tangy yogurt-Dijon dressing.
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.
Notes
Store in an airtight container for up to 3-4 days. Keep dressing separate for meal prep lunches for maximum crunch. Not recommended for freezing.