So, About This Grilled Chicken Salad…
You know when you crave something light, but not "just a salad"? This Grilled Chicken Salad with Honey Mustard Dressing came out of one of those evenings—I'd just come home late from work (traffic was a nightmare, as usual), and the only thing in my fridge that wasn't plotting to turn into a science experiment was some chicken. I threw this together almost by accident, and now my family asks for it every other week. Funny how the things you make when you're not really trying are sometimes the best. Oh, and if you ever drop your salad tongs on the floor in the middle of tossing? Just call it a rustic presentation—works for me every time.
Why You'll Love This Salad (or at Least, Why I Do)
I make this when I want something fresh but also filling; my partner swears it tastes better than anything from a cafe (not that we're competitive or anything). The honey mustard dressing is the star, honestly—sometimes I just drizzle it on whatever's around. My kids go crazy for it because it's got chicken, which means it's "real food" in their eyes (they're not wrong). And you only need one pan, so there aren't a million dishes to wash later, thank heavens. I used to worry about the chicken being dry, but with this method it's always juicy—or at least, juicy enough that nobody complains.
What You’ll Need (And What You Can Swap)
- Chicken breast – Boneless, skinless, about 2 big pieces. I sometimes use thighs if that’s all I’ve got, but breast cooks up a bit neater.
- Salad greens – A big handful; I prefer a spring mix but honestly, iceberg, spinach, or anything not totally wilted does fine. My gran always made a fuss about washing lettuce twice, but I just give it a good rinse.
- Cherry tomatoes – A couple handfuls, halved. Or just chop up a regular tomato if that’s what’s around.
- Cucumber – About half, sliced. Sometimes I skip this if I forget to buy one—no disasters so far.
- Red onion – A few thin slices. You can soak them in water if you want them milder, but I usually forget and it's fine.
- Avocado – Optional, but adds creaminess (and if you get a dodgy one, just scrape off the brown bits).
- Croutons or toasted nuts – For crunch. Store-bought are fine, but if I’ve got stale bread, I cube it up and toast it with a bit of olive oil and salt.
- For the honey mustard dressing: 3 tablespoon Dijon mustard (I've used regular yellow, but Dijon is nicer), 2 tablespoon honey, 2 tablespoon olive oil, 1 tablespoon apple cider vinegar (white wine vinegar works too), salt and pepper to taste.
How I Actually Make It (With Some Chaos)
- First, take your chicken and rub it with olive oil, salt, pepper, and whatever dried herbs you like (I go with paprika and garlic powder—sometimes just salt and pepper if I'm in a hurry). Let it sit while you sort the salad stuff. Or don't, if you're starving.
- Heat a grill pan or a regular frying pan on medium-high. Pop the chicken on, cook for about 5–6 minutes on one side, then flip. You want it nicely charred, not blackened—if it sticks, just nudge it with a spatula. Sometimes I put a lid on for the last couple minutes if the pieces are thick. This is usually where I sneak a taste or poke it with a fork to check if it's done (not very professional, but hey).
- Once the chicken is done, let it rest while you build the salad. I just throw the greens, tomatoes, cucumber, onion, and avocado (if using) in a big bowl. It never looks like the pictures, but it tastes good.
- Whisk together all the dressing ingredients in a small bowl or shake them up in a jar—less washing up that way. Taste it! I sometimes add a bit more honey if I want it sweeter, or more vinegar if I'm feeling zippy.
- Slice the chicken (I go for thick slices, but do whatever you like) and lay it on top of the salad. Add the croutons or nuts. Drizzle generously with the dressing—this is not a time to be delicate.
Bits I’ve Learned Along the Way
- If you overcook the chicken, don’t panic; just slice it thinner and add a bit more dressing. No one will know.
- Actually, I find it works better if you let the chicken cool a few minutes before slicing—it stays juicier. I used to rush this and it always looked a bit sad.
- Sometimes I forget the croutons until after serving. They still taste good sprinkled on top at the table!
Variations I’ve Tried (Some More Successful Than Others)
- Used leftover roast chicken once—was decent, though not as zingy as grilled.
- Added feta and olives for a sort of Greek vibe; my daughter said it was "too much stuff," but I liked it.
- Tried grilling peaches and adding them in. Weirdly, it didn’t work for me—maybe I used underripe peaches? Anyway, just being honest.
What If You Don’t Have a Grill Pan?
Honestly, I’ve just used a regular nonstick skillet plenty of times. You don’t get the fancy grill marks, but it still tastes great. Or—this is my partner’s hack—cook the chicken in the oven at 200C (about 400F) for 18 minutes if you can’t be bothered to watch it on the stovetop. Never tried it on an actual grill outside; too many flies where I live!
How Long Does It Keep?
If you keep the dressing separate, the salad stays nice for a day or two in the fridge. But honestly, in my house it never lasts more than a day! The chicken is pretty good cold, though I think this salad tastes even better the next day after the flavors have made friends (if you can resist eating it all at once).
How I Like to Serve It
I usually just pile everything onto a platter and let people serve themselves—less stress that way, and everyone gets the bit they want. Sometimes we eat it with crusty bread on the side, especially if I’m feeling too lazy to toast croutons. For a fancier vibe, you could serve it in individual bowls, but, eh, who’s got time for that on a weeknight?
Things I Wish I’d Known Sooner
- I once tried to rush the chicken and cut it while it was still piping hot—juice everywhere, kind of a mess. Let it rest. Trust me.
- Don’t overdress the greens at first; you can always add more, but soggy salad is a bit grim.
Answering Your Burning Salad Questions
- Can I make the dressing ahead of time? Yep! It keeps in the fridge for about a week. Just shake it up if it separates (which it will; it’s fine).
- What if I don’t eat chicken? Totally fine. Grilled tofu works, or roasted chickpeas if you want crunch (I got that idea here and it’s ace).
- Can I use bottled honey mustard? Of course, but I honestly think the homemade one is 100% worth the 2 minutes it takes. But sometimes, I just grab the bottle if I’m in a rush (no shame).
- Any tips for making it a meal prep option? Sure! Keep the chicken and veggies separate, and the dressing in a jar. Just chuck it all together when you’re ready. I read more about meal prepping salads over here if you want ideas.
- Is it gluten-free? Pretty much, unless your croutons aren’t. Just skip those or use gf bread for toasting, sorted.
- What’s your favorite store-bought dressing? Probably the classic Annie’s honey mustard—though, honestly, homemade just tastes fresher.
And, not that anyone asked, but the best time to eat this salad is right after a long walk when you can’t decide if you want something healthy or just a giant snack. It hits the spot every time.
Want to see how others do grilled chicken salad? I’ve picked up good little tricks watching Bon Appetit’s version (they’re fancier than me, but still). Anyway, happy cooking!
Ingredients
- 2 boneless, skinless chicken breasts
- 6 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- ½ cucumber, sliced
- ¼ red onion, thinly sliced
- ½ cup shredded carrots
- 2 tablespoons olive oil
- Salt and black pepper to taste
- For the honey mustard dressing:
- 3 tablespoons Dijon mustard
- 2 tablespoons honey
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- Salt and black pepper to taste
Instructions
-
1Preheat the grill to medium-high heat. Brush the chicken breasts with olive oil and season with salt and black pepper.
-
2Grill the chicken breasts for 6-7 minutes per side, or until fully cooked and juices run clear. Remove from the grill and let rest for 5 minutes, then slice.
-
3In a small bowl, whisk together Dijon mustard, honey, olive oil, apple cider vinegar, salt, and black pepper to make the honey mustard dressing.
-
4In a large salad bowl, combine mixed greens, cherry tomatoes, cucumber, red onion, and shredded carrots.
-
5Top the salad with sliced grilled chicken. Drizzle with honey mustard dressing and toss gently to combine. Serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!