I was just cleaning out my fridge one lazy afternoon when I remembered the first time I made this salad for a family picnic. I felt so proud watchin’ everyone enjoy every crunchy bite and tangy, sweet flavor.
It brought back those warm, sunny days spent with loved ones, and I knew I had to share this recipe with you.
Tips & Variations
- Veggie Prep Tip: I always chop my veggies just before serving to keep them crisp. If you have extra time, try roasting some of the veggies for a warm twist.
- Substitutions:
• For a vegetarian version, swap out the chicken for grilled tofu or chickpeas.
• If you prefer a milder taste, you can replace Dijon with a milder yellow mustard.
• To make it nut-free, simply leave out the almonds or walnuts. - Extra Flavor: Try adding a few slices of avocado or a sprinkle of fresh herbs like basil or parsley.
Serving Suggestions
I like to serve this salad with a side of gluten-free bread or crisp gluten-free crackers. It also pairs well with a chilled glass of iced tea or lemonade on a warm day. Arrange it in a pretty bowl, add a garnish of fresh herbs, and you’ve got a meal that’s as eye-catching as it is tasty.
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Honey Mustard Chicken Salad Delight
A tasty, gluten-free chicken salad with a sweet and tangy honey mustard dressing made from fresh, locally sourced ingredients.
- Total Time: 30 minutes
- Yield: 4 servings
Ingredients
-
Chicken:
• 1 lb boneless, skinless chicken breasts
• Salt and pepper, to taste
• 1 tablespoon olive oil -
Salad:
• 4 cups mixed greens (locally grown if you can!)
• 1 cup cherry tomatoes, halved
• 1 cucumber, chopped into bite-sized pieces
• 1/4 red onion, thinly sliced
• Optional: 1/4 cup sliced almonds or walnuts -
Dressing:
• 3 tablespoons honey
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• 2 tablespoons extra virgin olive oil
• Salt and pepper, to taste
Instructions
-
Prep the Chicken:
I first season the chicken breasts with salt and pepper. In a hot pan with 1 tablespoon olive oil, cook the chicken over medium heat for about 6-7 minutes per side, until it’s fully cooked. Once done, let it cool a bit and slice it into strips. -
Prepare the Veggies:
While the chicken cooks, wash and chop the mixed greens, tomatoes, cucumber, and red onion. I like to toss the cucumber and tomatoes with a pinch of salt and let them sit for 5 minutes to bring out their flavors. -
Make the Dressing:
In a small bowl, whisk together the honey, Dijon mustard, apple cider vinegar, olive oil, and a pinch of salt and pepper. Taste it and adjust if needed—sometimes a little extra honey or mustard can make it just right. -
Combine the Salad:
In a large bowl, mix the greens and veggies. Add the sliced chicken on top. Drizzle the dressing over the salad and gently toss to coat everything evenly. -
Final Touches:
Sprinkle the optional nuts over the salad for a nice crunch, and if you like, a squeeze of lemon juice can brighten it up even more.
Notes
Use the freshest veggies you can find for the best flavor. For a vegetarian twist, substitute the chicken with tofu or chickpeas.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad / Gluten-Free
- Method: Pan-searing chicken, chopping fresh veggies, whisking dressing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: ~350 per serving
- Sugar: ~8 g per serving
- Sodium: ~300 mg per serving
- Fat: ~15 g per serving
- Saturated Fat: ~3 g per serving
- Unsaturated Fat: ~12 g per serving
- Trans Fat: 0 g
- Carbohydrates: ~20 g per serving
- Fiber: ~3 g per serving
- Protein: ~30 g per serving
- Cholesterol: ~80 mg per serving
