Honey Mustard Chicken Salad
4 People
309 Cals
Honey Mustard Chicken Salad
4 People
309 Cals
About the recipe
My Honey Mustard Chicken Salad is the ultimate feel-good meal — fresh, nourishing and packed with flavour, yet effortless enough for everyday living. Tender poached chicken provides high-quality protein to support lean muscle and steady energy, while crisp baby gem lettuce, cucumber and cherry tomatoes deliver hydration, fibre and antioxidants for gut and skin health.The sweet-sharp honey mustard dressing strikes the perfect balance of Dijon mustard, raw honey and vinegar to support digestion and blood-sugar balance, while extra virgin olive oil and avocado add healthy fats for hormone health. Finished with creamy avocado, a hint of feta and optional mango for natural sweetness, this salad is vibrant, satisfying and endlessly versatile.Perfect for a light lunch, easy dinner or entertaining platter, this high-protein chicken salad is naturally gluten-free, nutrient-dense and proof that healthy food can be genuinely crave-worthy.
Nutrition Per Serving
309
Calories
16g
Fat
3g
Saturates
6g
Sugars
148mg
Salt
30g
Protein
13g
Carbs
5g
Fibre
Ingredients
HONEY MUSTARD DRESSING
- 2 generous tsp Dijon mustard
- 1 generous tsp raw honey
- Pinch of sea salt
- 2 –3 tbsp rice wine vinegar or white wine vinegar
- 2 tbsp extra virgin olive oil or avocado oil
THE SALAD
- 2 baby gem lettuce washed or cos lettuce
- 2 small cucumbers peeled + sliced
- 150 g cherry tomatoes halved
- 2 poached chicken breast fillets or leftover cooked chicken
- ½ mango sliced (optional but delicious)
- 2 spring onions sliced
- ½ red onion thinly sliced (optional)
- 1 avocado chopped
- Feta to serve
Method
- COMBINE the dressing ingredients into a bowl and whisk well. Taste and adjust where needed - set aside.
- ARRANGE the lettuce onto a serving platter.
- TOP with cucumber, tomato, sliced cooked chicken, spring onion, red onion, sliced mango, avocado and feta.
- DRIZZLE the dressing over the salad just before serving.
- ENJOY.
Chef’s Tip: TO POACH A CHICKEN BREAST
Start in cold water (or cold stock).
Bring it up gently to a gentle simmer, then cook 12–15 minutes (depends on the size of the breast). This keeps the chicken tender, juicy, and evenly cooked — hot water can tighten it too fast and dry it out. Cook in the poaching liquid. This salad is perfect with leftover roast or BBQ chicken, making it ideal for midweek meals.
No chicken? Try grilled halloumi, poached salmon or chickpeas for an easy variation. Serve with warm sourdough as part of a grazing-style lunch /dinner platter.
Bring it up gently to a gentle simmer, then cook 12–15 minutes (depends on the size of the breast). This keeps the chicken tender, juicy, and evenly cooked — hot water can tighten it too fast and dry it out. Cook in the poaching liquid. This salad is perfect with leftover roast or BBQ chicken, making it ideal for midweek meals.
No chicken? Try grilled halloumi, poached salmon or chickpeas for an easy variation. Serve with warm sourdough as part of a grazing-style lunch /dinner platter.
