Honey Mustard Chicken Salad
A vibrant salad featuring juicy chicken and a delightful honey mustard dressing, perfect for a quick weeknight dinner or a family gathering.
Ingredients
For the Salad
- 3 pieces boneless, skinless chicken breasts (approx. 1.5 lbs) Tender and protein-packed.
- 4 cups mixed greens (spinach, arugula, romaine) Vibrant greens for a lush base.
- 1 cup cucumber, sliced Crisp and refreshing.
- 1 cup cherry tomatoes, halved Adds color and sweetness.
For the Dressing
- 1/4 cup honey Sweetener for the dressing.
- 2 tbsp Dijon mustard Adds a zesty kick.
- 1/4 cup extra virgin olive oil Provides richness to the dressing.
- 2 tbsp apple cider vinegar For tanginess.
- to taste Salt and pepper To season the chicken.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Season chicken breasts with salt and pepper and place them in a greased baking dish.
Cooking
- Bake chicken for 25-30 minutes until cooked through; ensure the internal temperature reaches 165°F (74°C).
- Whisk together honey, Dijon mustard, olive oil, and apple cider vinegar until smooth.
- Let the chicken rest for 5 minutes before slicing it into thin strips.
Assembly
- In a large bowl, combine mixed greens, cucumber slices, cherry tomatoes, and sliced chicken.
- Drizzle the dressing over the salad and toss gently until evenly coated.
Notes
Store leftover salad in an airtight container for 3-4 days. Keep dressing separate to avoid soggy greens.