Honey Mustard Chicken Salad Recipe

Pound and season

If the chicken breasts are bulky, place each between two sheets of plastic wrap and gently pound to an even thickness (about 1/2 inch). Pat dry with paper towels. Season both sides with 1/2 tsp salt and 1/4 tsp black pepper.

Grill or pan-sear

Heat a grill pan or large skillet over medium-high heat and add 1 tablespoon olive oil, swirling to coat. When hot, add the chicken breasts. Cook 4–6 minutes per side (depending on thickness) until a golden crust forms and internal temperature reaches 165°F (74°C). Remove from pan and rest 5 minutes on a cutting board to retain juices.

Slice chicken

Slice the rested chicken thinly on a bias into strips for the salad.

Clean and dry the baby spinach leaves; place in a large salad bowl or divide between two serving plates.

Trim mushrooms and slice them about 1/4-inch thick. Thinly slice the red onion into half-moons. If you prefer milder onion flavor, soak the sliced onion in cold water for 5 minutes and drain before using.

Optional: In the same skillet used for chicken, add the sliced mushrooms and a light spray or 1 teaspoon olive oil over medium heat. Sauté mushrooms 3–4 minutes until browned and any released liquid evaporates. Add the red onion for the final 1–2 minutes to soften slightly. Remove and let cool briefly before adding to the salad.

In a small bowl or jar combine 2 tsp Dijon mustard, 2 tsp honey, 1 tsp apple cider vinegar, 1 tsp mayonnaise (optional), 2 tbsp extra-virgin olive oil, 1/4 tsp salt and 1/8 tsp freshly ground black pepper.

Whisk vigorously until the dressing is smooth and emulsified. Taste and adjust: add more honey for sweetness, more vinegar for acidity, or a pinch more salt or pepper as desired. If using a jar, close lid and shake until combined.

Arrange the baby spinach in a large bowl or on plates. Scatter the sautéed (or raw, if preferred) mushrooms and sliced red onion over the greens.

Top with the sliced grilled chicken breast.

Drizzle the honey mustard dressing evenly over the salad (start with about half and add more to taste). Gently toss to coat all ingredients, or leave arranged and serve dressing on the side.

Finish with a squeeze of fresh lemon juice over the chicken and greens if using, and sprinkle toasted almonds or walnuts for crunch.

Serve immediately so the spinach stays crisp.