There are a couple of flavor combinations I always come back to, and honey mustard is one of them. It just never fails me. So I thought, why not turn my go-to chicken salad base into a honey mustard version?
I am the self-proclaimed queen of chicken salads at this point. I have soooo many chicken salad recipes on VLH Health, but this creamy honey mustard chicken salad has quickly become one of the most popular, and I get why.
It’s 308 calories per serving with 40 grams of protein, takes 10 minutes to prep, and uses barely any ingredients. Serve it on toasted sourdough, scooped up with crackers, or wrapped in butter lettuce. And that’s it.
If you love chicken salad as much as I do, you’ll also want to check out my:
Why You’ll Love This Honey Mustard Chicken Salad
- 10-minute meal prep. Uses rotisserie chicken and a couple of pantry staples. This is one of my favorite meal prep lunches for that reason.
- 40 grams of protein per serving. Serve it with crackers or on a croissant and you’ll easily hit 50g of protein for lunch, which is like half the amount most people are aiming for in a day.
- Greek yogurt and mayo combo. You get the creaminess without it being heavy on calories and fat.
- That honey mustard flavor. The kind of sweet-savory balance that just works. A little tang and spice from the mustard, a little caramelized sweetness from the honey.
Looking for another protein-packed lunch? You’ll also love my Healthy Dill Pickle Tuna Salad.
Key Ingredients
All you really need here is chicken, two mustards, honey, greek yogurt, mayo, and lemon juice.
- Shredded chicken breast. I like rotisserie chicken because the flavor and texture are hard to beat, but you can absolutely poach and shred your own.
- Greek yogurt. Adds protein and creaminess without adding a ton of fat. This is what keeps the calorie count low.
- Mayonnaise. Balances the tang of the yogurt and gives the dressing that silky texture.
- Dijon mustard. The sharp bite that gives this chicken salad its flavor. You cannot make this without it.
- Grainy mustard. The whole mustard seeds add texture and a little sweetness that Dijon alone doesn’t have.
- Honey. Mellows the sharp mustard flavor and brings that caramelized sweetness.
- Lemon juice. A squeeze of acidity to keep everything from tasting flat.
If you’re a chicken salad fan girl like me, you have to check out chicken salad recipes with all my favorites in one place.
Optional Add-Ins & Mix-Ins
This recipe is SUPER simple and great as is. Plus, it only requires a couple of easy pantry staples to make. But if you want to mix things up, here are some of my favorites:
- Diced celery
- Finely diced or grated apple
- Dried cranberries
- Toasted pecans or sliced almonds
- A bit of red onion
- Fresh dill
This is yours to make your own so throw in whatever sounds good to you in the moment.
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How To Make this Honey Mustard Chicken Salad
This chicken salad is SUPER easy to make. It all comes down to nailing the texture of the chicken.
- To get this super finely shredded texture, remove the breast meat from your rotisserie chicken and roughly chop it up. Then give it two or three quick pulses in a food processor. You want finely shredded, not mushy, so be careful not to over-pulse. It might look a little unappetizing at first, but once it gets mixed into the dressing it all comes together.
- In a large bowl, whisk together the greek yogurt, mayo, Dijon and whole-grain mustards, honey, and lemon juice until smooth. Season with salt to taste.
- Add your finely shredded or lightly pulsed chicken to the bowl and mix until everything is fully coated. If you want that whipped, creamy texture you see in the pictures here, keep mixing for one to two minutes more than you think. You’ll start to see the chicken break apart and the whole thing transforms into something almost mousse-like.
If you love a chicken caesar, this Caesar-Inspired Chicken Salad is a must-try. It’s the love child of a classic caesar and chicken salad like this honey mustard one.
Ways To Serve It
Not gunna lie, my favorite way to eat this chicken salad is standing in front of the fridge with just a spoon. Buuut, it’s also great:
A Few Tips
This recipe is pretty hard to mess up but here are some tips so you can make the best possible honey mustard chicken salad.
Storage and meal prep
Store in an airtight container in the fridge for up to 4 days. Give it a stir before serving to refresh the dressing.
If you’re meal prepping for the week, portion it into individual containers with some crackers and snacking veggies.
Freezing is not recommended.
FAQ
Rotisserie, hands down. The flavor is better than poached or baked, and it saves you time. If you want to cook your own, poach boneless skinless breasts in salted water or chicken broth for 12 to 15 minutes then shred with two forks (or lightly pulse).
Totally! Drain it well and shred it with a fork before mixing it in. The texture will be softer, but it works for a quick, budget-friendly option.
Definitely. Diced celery, red onion, apple, dried cranberries, toasted pecans. See the add-ins section above for more ideas.
Make sure your chicken is well-drained (no excess liquid from the packaging) and your greek yogurt isn’t too watery. If it thins out after a day or two in the fridge, just stir it and the dressing comes back together.
You tell me! 308 calories and 40 grams of protein per serving and the greek yogurt keeps the fat lower than a traditional mayo-heavy chicken salad while adding extra protein. For a 10-minute lunch, the macros are hard to beat.
Totally. Swap the greek yogurt for additional mayo and you’re good.
Creamy Honey Mustard Chicken Salad
Video
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Ingredients
Instructions
- Shred the chickenAdd 3 cups rotisserie chicken breast to a food processor. Pulse gently 2 to 3 times until very finely shredded but still fluffy and not paste-like. Transfer to a large bowl and set aside.This is the step that gives you that whipped, almost mousse-like texture once everything is mixed. Trust the process.
- Make the dressingIn the same large bowl, add ½ cup plain greek yogurt, 2 tbsp mayonnaise, 2 tbsp Dijon mustard, 2 tbsp grainy mustard, 2 tbsp honey, and 1 tbsp lemon juice. Whisk until completely smooth and creamy. Season with ½ tsp salt, or to taste.
- Combine and whipPour the dressing over the shredded chicken and mix until well combined. Keep mixing for another 1 to 2 minutes and you'll see the texture turn creamy and almost whipped. Taste and adjust seasoning.If you want that velvety chicken salad texture you see in the pictures, don't skip the extra mixing. It makes a big difference.
- Chill or serveServe immediately or transfer to an airtight container and refrigerate for at least 30 minutes to let the flavors meld. Serve on crackers, on toasted sourdough, in butter lettuce boats, or wrapped up in a high-protein tortilla.
Nutrition
Notes
- Storage: Store in an airtight container in the refrigerator for up to 4 days. Stir before serving.
- Serving ideas: Delicious on toasted sourdough, in wraps, or spooned up with crackers.
- To poach chicken instead of rotisserie: Place 3 boneless, skinless chicken breasts in a pot and cover with water or chicken broth. Add a pinch of salt and bring to a gentle simmer. Cook for 12 to 15 minutes, until the chicken reaches 165°F (74°C) internally. Let rest for 5 minutes, then shred using two forks.
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So simple, so good. I love chicken salad with this finely shredded texture and the honey mustard dressing is the perfect pairing.
I liked the flavor. I added green onion, finely diced celery, and pickled diced jalapeños & it was excellent! Thanks!
Love these additions and so happy to hear you enjoyed it.
This looks so good! What a great combination of flavors!
Thanks Suzanne 🙂
Thanks for sharing! Does it keep long?
Up to 4 days. Hope you enjoy!
This was great! I made it exactly as directed, and ate it in a large green salad with a bunch of veggies and balsamic vinaigrette.
This makes me so happy to hear. Glad you enjoyed 🙂
I do not like chicken salad with a bunch of veggies like onions and celery and it seems most recipes include these things. I was intrigued by the combination of flavors and figured I’d give this one a shot very pleasantly surprised! I did end up adding a bit of relish to it, but delish with or without it.
Thanks Megan. Love to hear this!