Honey Mustard Chicken Salad
2 People
298 Cals
Honey Mustard Chicken Salad
2 People
298 Cals
About the recipe
High Protein • Low Carb • Gluten Free • Meal Prep FriendlyThis Honey Mustard Chicken Salad is one of those quick, healthy recipes you’ll want to make on repeat. Creamy, crunchy, slightly sweet and deliciously tangy, it’s packed with protein and made with simple, wholesome ingredients.It’s also the perfect way to transform leftover roast chicken into something completely new. Tender shredded chicken is tossed with crisp celery, spring onions, sweet corn, Sicilian green olives and dill pickles, then folded through a creamy honey mustard yoghurt dressing with a splash of pickle juice for brightness and flavour.Instead of traditional mayonnaise, I love using Greek yoghurt or plain kefir for the dressing. It keeps the salad beautifully creamy while adding protein, and kefir also brings a naturally fermented tang. A little Dijon mustard and raw honey create that classic sweet-and-savoury honey mustard flavour without making the dressing heavy.The best part? It takes just minutes to throw together and keeps beautifully in the fridge, making it perfect for healthy lunches and easy meal prep.Enjoy it straight from the bowl, spoon it into crisp iceberg lettuce or Savoy cabbage leaves, pile it into capsicum boats, serve over leafy greens or tuck it into your favourite wrap or sourdough. Finish with fresh dill and a sprinkle of Everything Bagel seasoning for a little extra crunch.This is a naturally high-protein, gluten-free chicken salad that can easily be kept lower in carbohydrates depending on how you serve it. Chicken provides satisfying lean protein, while celery, spring onions, corn, olives and pickles add plenty of flavour and texture.Using yoghurt or kefir instead of a traditional mayonnaise-based dressing keeps it fresh and light. For a dairy-free chicken salad, simply use plain coconut kefir or a creamy blended silken tofu dressing.It's also wonderfully adaptable. Use leftover roast chicken from dinner, a store-bought rotisserie chicken when you're short on time, or simply poach or roast a couple of chicken breasts specifically for the recipe.
Nutrition Per Serving
298
Calories
11g
Fat
4g
Saturates
13g
Sugars
863mg
Salt
36g
Protein
18g
Carbs
3g
Fibre
Ingredients
- 250 g cooked chicken shredded or chopped
- 2 spring onions finely sliced
- 1 celery stick finely sliced
- 2 dill pickles chopped
- 150 g cooked sweet corn kernels optional
- handful Sicilian green olives pitted and chopped
- Fresh dill optional
Honey Mustard Dressing
- 1/2 cup Greek yoghurt or plain kefir
- 2 teaspoons Dijon mustard
- 2 teaspoons raw honey
- 2 –3 tablespoons pickle juice to taste
- Sea salt and freshly cracked pepper
To Finish
- Everything Bagel seasoning optional
- Fresh dill
Method
Make the dressing.
- Combine the yoghurt or kefir, Dijon mustard, honey and 2 tablespoons of pickle juice in a small bowl. Mix until smooth and creamy. Season with a little salt and pepper. Taste and add the remaining pickle juice if you want a little more tang.
Make the salad.
- Add the chicken straight into the dressing along with the spring onions, celery, dill pickles, sweet corn, Sicilian olives and fresh dill if using.
- Mix everything together until the chicken and all the ingredients are beautifully coated in the dressing.
Finish and serve.
- Spoon into a serving bowl and finish with fresh dill, cracked pepper and a generous sprinkle of Everything Bagel seasoning.
- Alternatively, serve spooned into halved capsicum boats or Savoy cabbage leaves or iceberge lettuce leaves as a delicoius healthy low carb lunch. You can also pile onto sourdough and stuff into a wholemeal wrap.
Delicious Ways to Serve It
For a fresh, lower-carb lunch, spoon the chicken salad into crisp iceberg lettuce cups, baby cos leaves or Savoy cabbage leaves. Halved raw capsicums also make fantastic crunchy little capsicum boats. You can also pile it onto toasted sourdough, stuff it into a wholegrain wrap, serve alongside avocado and leafy greens, or simply eat it straight from the bowl. Additions + Variations
Make it dairy free: Use an unsweetened plain coconut kefir in place of the yoghurt, or blend silken tofu until creamy and use it as the base of the dressing. Add some heat: Add finely chopped jalapeño, chilli flakes or a little fresh chilli or chilli oil. No leftover chicken? Roast, poach or pan-cook chicken breast or tenderloins, allow them to cool and then shred or chop. Meal prep: Make the chicken salad ahead and refrigerate in an airtight container. Keep your lettuce, cabbage leaves or capsicum separate until you're ready to eat so they stay beautifully crisp. One little recipe note: go easy on the added salt until you've tasted the finished salad. The pickles, pickle juice, Dijon, olives and Everything Bagel seasoning can all bring saltiness of their own.
For a fresh, lower-carb lunch, spoon the chicken salad into crisp iceberg lettuce cups, baby cos leaves or Savoy cabbage leaves. Halved raw capsicums also make fantastic crunchy little capsicum boats. You can also pile it onto toasted sourdough, stuff it into a wholegrain wrap, serve alongside avocado and leafy greens, or simply eat it straight from the bowl. Additions + Variations
Make it dairy free: Use an unsweetened plain coconut kefir in place of the yoghurt, or blend silken tofu until creamy and use it as the base of the dressing. Add some heat: Add finely chopped jalapeño, chilli flakes or a little fresh chilli or chilli oil. No leftover chicken? Roast, poach or pan-cook chicken breast or tenderloins, allow them to cool and then shred or chop. Meal prep: Make the chicken salad ahead and refrigerate in an airtight container. Keep your lettuce, cabbage leaves or capsicum separate until you're ready to eat so they stay beautifully crisp. One little recipe note: go easy on the added salt until you've tasted the finished salad. The pickles, pickle juice, Dijon, olives and Everything Bagel seasoning can all bring saltiness of their own.
