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!
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.
Dice the red onion and bell pepper into small bite size pieces.
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.
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.
Once the chicken is done cooking, dice into bite size pieces. Crumble the goat cheese.
To a large bowl, add the greens, followed by all of the toppings.
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!
Add the entire bowl of dressing to the bowl of salad and toss to combine. Enjoy!
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!