Description
A fresh and vibrant Honey Mustard Chicken Salad featuring tender, skillet-cooked chicken breasts tossed with mixed greens, cherry tomatoes, cucumber, red onion, and topped with a tangy honey mustard dressing, crumbled feta cheese, and crunchy roasted sunflower seeds. This easy-to-make salad is perfect for a healthy lunch or light dinner.
Ingredients
Scale
Chicken
- 2 boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Dressing
- 1 tablespoon Dijon mustard
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- 1 tablespoon mayonnaise
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Salad
- 4 cups mixed salad greens
- 1/2 cup cherry tomatoes, halved
- 1/4 cup sliced cucumber
- 1/4 cup red onion, thinly sliced
- 1/4 cup crumbled feta cheese
- 1/4 cup roasted sunflower seeds
Instructions
- Heat skillet: Heat a skillet over medium heat to ensure even cooking for the chicken breasts.
- Prepare chicken: While the skillet heats, rub both chicken breasts with olive oil to prevent sticking and enhance browning.
- Season chicken: Sprinkle salt and black pepper evenly on both sides of the chicken breasts to season them.
- Cook chicken: Place the chicken breasts in the hot skillet and cook for 6-7 minutes per side until the internal temperature reaches 165°F and the chicken is cooked through with no pink center.
- Rest chicken: Remove the chicken from the skillet and let it rest on a cutting board for a few minutes to retain juices.
- Slice chicken: Slice the rested chicken into thin strips or bite-sized pieces for easy salad topping.
- Make dressing: In a small bowl, combine Dijon mustard, honey, apple cider vinegar, mayonnaise, garlic powder, and onion powder. Whisk until smooth and well combined to create the honey mustard dressing.
- Assemble salad base: In a large bowl, toss together mixed salad greens, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion for a fresh vegetable base.
- Add chicken: Top the salad with the sliced chicken pieces making sure they’re distributed evenly.
- Dress salad: Drizzle the honey mustard dressing over the salad and gently toss to coat all ingredients evenly with the flavorful dressing.
- Garnish salad: Sprinkle crumbled feta cheese and roasted sunflower seeds over the assembled salad for added flavor and a crunchy texture.
- Serve: Serve immediately to enjoy the salad at its freshest and most vibrant.
Notes
- Ensure the chicken is cooked to an internal temperature of 165°F to guarantee safe eating.
- Letting the chicken rest after cooking helps maintain its juiciness.
- The honey mustard dressing can be made in advance and refrigerated for up to 2 days.
- You can substitute roasted sunflower seeds with toasted walnuts or almonds for different flavors and textures.
- Use fresh mixed greens and vegetables for the best taste and texture.
