This Chopped Honey Mustard Chicken Salad is loaded with loads of crunchy raw vegetables, fresh greens, seasoned chicken and topped with the best homemade honey mustard dressing! All perfectly chopped into bite size pieces! Hello non-boring desk lunch!
Alright, so. You guys know that I’m not like the *biggest* salad fan in the world. For some reason, I tend to fall into the trap of trying to make a salad too *healthy* and not taste very good in the meantime.
I try to just have oil and vinegar as the dressing (which is a no for me) or just have raw kale instead of a mix of greens so the salad is super bitter.
Basically, I self-sabotage to make myself not like salads.
Enter this Chopped Honey Mustard Chicken Salad and now my life is forever changed. I only want this salad for lunch everyday for the rest of my life forever and amen.
Why this Chopped Honey Mustard Chicken Salad is Different:
First off, I love love love this salad because it is exactly like the title alludes to – it’s a CHOPPED salad. Meaning you’re not struggling trying to fit a huge bit of greens or an enormous head of broccoli in your mouth.
Every single ingredient in this salad (including the greens) is chopped down to bite size.
I love this because it really makes sure you can have a little bit of everything in each bite vs just, as mentioned above, eating a huge bite of broccoli with nothing else.
Another thing that I love about this salad? The liquid gold that is the homemade honey mustard dressing!
Now, y’all know that I LOVE creamy dressings. Vinaigrettes just aren’t really my thing. Hence my intense love for homemade ranch.
Just by combining a few simple, pantry/fridge staple ingredients, you can achieve this delicious tangy yet creamy honey mustard dressing that you will want to put on everything you eat!
Combined all together, the dressing coats each and every bite you take – which in my opinion, makes for a delicious salad!
So let’s get into how to make it!
Ingredients You Need:
- Chicken breast
- Mixed greens of your choice
- Bell pepper
- Red onion
- Broccoli
- Goat cheese
- Grape tomatoes
- Dijon mustard
- Mayonnaise
- Apple cider vinegar
- Water + salt
How to Make Chopped Honey Mustard Chicken Salad
This is SUCH a simple recipe, y’all.
Begin by pre-heating the oven to 350. Add a chicken breast to an oven safe dish and drizzle with olive oil. Season with salt, pepper and garlic pepper. Bake for 30 minutes or until the internal temperature reaches about 165.
When the chicken is done, let it rest/cool while you’re chopping up the other veggies. Dice the red onion and bell pepper into small bite size pieces.
With the broccoli, break it off from the stem into florets. Slice the florets in half and start chopping from the stem up to achieve small bite size pieces of broccoli. Slice the grape tomatoes in half and then in half again, to once again achieve the small bite size pieces.
With the mixed greens, the best way that I was able to chop them was to roll them up and then carefully and thinly slice them from one side to the other. This will provide long thin slices. From there, you want to roughly chop the long slices into more bite size pieces.
Finally, chop the chicken into small bite size pieces. If desired, crumble about 1 oz of goat cheese as well.
To a large bowl, add the greens to the bottom of the bowl.
Top with all of the salad toppings (bell pepper, onion, grape tomatoes, chicken, goat cheese and broccoli).
In another medium size bowl, mix together the dijon mustard, mayo, apple cider vinegar, honey and salt to taste. I found it best to whisk as to make sure it’s a super smooth dressing.
Taste and adjust seasoning if needed. If you like it sweeter, add more honey. If you like it more tangy, add more dijon!
Now, carefully pour the entire contents of the dressing over top of the salad bowl. Toss together until it’s completely combined.
Taste and add salt if desired. Eat right away! Or if desired, you could also meal prep this for lunches for the week!
Enjoy! Cheers to eating delicious salads that aren’t sad desk lunches!
Chopped Honey Mustard Chicken Salad Short-Cuts:
Instead of baking a chicken breast, use rotisserie chicken to save time.
Use whatever vegetables you have in your fridge! No broccoli? Use cauliflower! No red onion? Use green onion, yellow onion or whatever you have!
Did you enjoy this recipe? Here are a few others you might like:
Southwest BBQ Chicken Salad with Zesty Ranch
Chopped Turkey Burger Salad with Thousand Island Dressing
Thank you so much for following along here, friends! Want to see more? Be sure to follow ourbalancedbowl on Instagram and tag me with your photo if you end up making a recipe! You can also post a photo of your recipe to the Our Balanced Bowl Facebook page! Like a recipe that you saw? Follow me on Pinterest here! I always love to see your re-creations! If you do make a recipe, it would make my whole day if you were to rate and comment so I can get your feedback! Lots of love! – Haylie
Chopped Honey Mustard Chicken Salad
This Chopped Honey Mustard Chicken Salad is loaded with loads of crunchy raw vegetables, fresh greens, seasoned chicken and topped with the best homemade honey mustard dressing! All perfectly chopped into bite size pieces! Hello non-boring desk lunch!
Ingredients
- 2-3 cups mixed greens, chopped into bite size pieces
- 1/2 medium bell pepper, chopped into bite size pieces
- 1/2 medium red onion, chopped into bite size pieces
- 1/2 head broccoli, diced into bite size pieces
- 1 oz crumbled goat cheese
- 1 lb cooked chicken breast, chopped into bite size pieces
- 1 tbsp olive oil
- garlic powder, salt and pepper to season the chicken
Homemade Honey Mustard Dressing
- 1/4 cup dijon mustard
- 1 tsp mayonnaise
- 1/2 tsp apple cider vinegar
- 1 tsp honey (more if you want it sweeter)
- salt to taste, splash of water to thin it out if needed
Instructions
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Preheat the oven to 350. Place 1 lb of chicken breast in an oven safe dish and drizzle with olive oil. Season with salt, pepper and garlic powder. Bake for 30 minutes or until the internal temperature reaches about 165.
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Dice the red onion and bell pepper into small bite size pieces.
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Slice broccoli florets in half and start chopping from the stem up to achieve small bite size pieces of broccoli. Slice the grape tomatoes in half and then in half again, to get the bite size pieces.
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Chop the mixed greens up into bite size pieces. You can achieve this buy rolling them up, carefully slicing long thin pieces and then chopping them into bite size pieces.
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Once the chicken is done cooking, dice into bite size pieces. Crumble the goat cheese.
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To a large bowl, add the greens, followed by all of the toppings.
Honey Mustard Dressing
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In a separate bowl, whisk together the dijon mustard, mayo, apple cider vinegar, honey and salt to taste. Taste and adjust seasoning. If you like it sweeter, add more honey. If you like it more tangy, add more dijon!
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Add the entire bowl of dressing to the bowl of salad and toss to combine. Enjoy!
Recipe Notes
If you want to save time, use store-bought chicken or rotisserie chicken instead of baking the chicken breast!
Feel free to use whatever raw and crunchy vegetable you have in your fridge!
hy vege
I’m so into this salad! I have one almost every day for lunch and dinner and I’m always looking for ways to change it up. That honey mustard dressing sounds fabulous!
Thank you so much, Leanne! 🙂
This is soooo my kind of salad, Haylie! So loaded up and delicious! I love salads that have a ton of flavor and texture. That honey mustard dressing looks amazing – I could drink it with a spoon!
Pretty sure I did at one point..Lol! Thanks Katherine 🙂
I love salads and this one looks right up my alley, Haylie! Full of hearty ingredients with a tasty dressing? Yes please! One of these would be so lovely for lunch today 🙂 Can’t wait to try!
Thank you so much, my friend! 🙂