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Honey Mustard Chicken Salad
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Ingredients
- 2 boneless, skinless chicken breasts
- 1/4 cup honey
- 1/4 cup Dijon mustard
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups mixed salad greens
- 1 cup halved cherry tomatoes
- 1 medium cucumber, sliced
- 1/2 small red onion, thinly sliced
- 1/4 cup chopped walnuts for garnish
- 1/4 cup crumbled feta cheese for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- In a small bowl, combine the honey, mustard, olive oil, salt, and black pepper to create the dressing.
- Place the chicken breasts on a baking sheet and brush both sides with the honey mustard dressing.
- Bake the chicken in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F (75°C).
- Once cooked, remove the chicken from the oven and let it rest for 5 minutes before slicing it into bite-sized pieces.
- In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, and red onion.
- Add the sliced chicken to the salad mixture.
- Drizzle any remaining honey mustard dressing over the salad and toss gently to combine.
- Serve the salad in individual bowls and garnish with walnuts and feta cheese.
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