Honey Mustard Chicken Salad

Ingredients

• 227 g (8 oz)boneless, skinless chicken breast
• to seasonsalt and pepper
• 180 g (6 cups)fresh baby spinach
• 150 g (1 cup)sliced strawberries
• 50 g (⅓ cup)blueberries
• 45 g (½ cup)broccoli florets
• 120 g (½ cup)mandarin oranges
• 27 g (¼ cup)chopped pecans
• 25 g (¼ cup)chopped green onions
• 15 ml (1 tablespoon)wholegrain mustard
• 15 ml (1 tablespoon)Dijon mustard
• 30 ml (2 tablespoons)raw honey
• 30 ml (2 tablespoons)lemon juice
• 1 clove, mincedgarlic
• 2.5 ml (½ teaspoon)dried basil
• to tastesalt and pepper

Instructions

1. 1

   Heat the grill

   Preheat the grill to medium-high, about 175–190°C (350–375°F).

2. 2

   Season the chicken

   Season both sides of the chicken breast with salt and pepper.

3. 3

   Prepare the grates

   Coat the grill grates with cooking spray or wipe them with a cloth moistened with olive oil.

4. 4

   Grill the chicken

   Place the chicken on the grill and cook for 5–7 minutes per side, or until no pink remains. Cooking time will vary with the thickness of the breast.

5. 5

   Rest the chicken

   Transfer the chicken to a cutting board and leave it to rest for 5 minutes so the juices redistribute.

6. 6

   Whisk the dressing

   Meanwhile, put the wholegrain mustard, Dijon mustard, honey, lemon juice, minced garlic, dried basil, salt and pepper in a small bowl. Whisk until smooth and dressing-like, then set aside.

7. 7

   Assemble the salad

   Put the spinach, strawberries, blueberries, broccoli, mandarin oranges, pecans and green onions in a large bowl. Slice the grilled chicken and place it on top, then drizzle with the honey mustard dressing to serve.

What is honey mustard chicken salad?

This American-style main-course salad combines grilled chicken and leafy greens with fruit, nuts and a sweet, tangy mustard dressing. Its mix of savoury, fresh and sweet flavours makes it more substantial than a simple side salad.

This version pairs spinach with strawberries and mandarin oranges, while pecans add crunch. Grilling the chicken gives it a browned, smoky edge that balances the honey in the dressing.

Nutrition and macros by portion

The nutrition label shows one serving as written: 189 calories, 14g protein, 21g carbs, 8g fat.

The chicken supplies much of the protein, while the fruit and spinach contribute most of the carbohydrates. Pecans and the honey mustard dressing account for much of the fat, with honey also adding sweetness. To round out the plate, serve a portion with a modest side of wholegrain bread or a baked potato.

Choosing the ingredients

Spinach: Baby spinach has tender leaves that are easy to eat and work well with the juicy fruit. Choose fresh, dry leaves so the dressing clings rather than becoming watery.

Fruit and nuts: Strawberries, blueberries and mandarin oranges bring different kinds of sweetness and acidity. Pecans provide a toasted, rich contrast; chop them small enough to distribute throughout the salad.

Mustard: Wholegrain mustard contributes texture, while Dijon gives the dressing a smoother, sharper flavour. Together they keep the honey and fruit from making the salad taste overly sweet.

Getting the chicken right

Even thickness: If one end of the chicken breast is much thicker than the other, it may cook unevenly. Use a uniformly thick piece where possible so the thinner section does not dry out before the centre is done.

Resting: Leave the cooked chicken on a board for 5 minutes before slicing. This gives the juices time to settle and makes it easier to add the chicken to the salad without losing them on the board.

Making the dressing

Smooth texture: Whisk the two mustards with honey and lemon juice until the mixture looks cohesive. Add the minced garlic, basil, salt and pepper, then taste and adjust the seasoning to suit.

Keep it separate: Dress the salad just before serving to preserve the spinach's texture. If the dressing thickens as it stands, whisk it again before drizzling.

Assembling for good texture

Layer gently: Put the spinach and other salad ingredients in a roomy bowl so they can be combined without crushing the berries. Add the sliced chicken on top and finish with dressing.

Cooked broccoli: The recipe calls for broccoli florets without specifying whether they are cooked. Use small, tender florets so they are easy to eat alongside the fresh leaves and fruit.

Timing and doneness

Grill time: The chicken cooks for 5–7 minutes per side, but thickness and grill heat affect the timing. Check that it is cooked through rather than relying on the clock alone.

Ready to serve: Prepare the dressing and salad ingredients while the chicken cooks and rests. Add the dressing at the end so the greens stay fresh.

What to serve with it

This salad can stand on its own as a light meal. For a more filling plate, serve it with crusty bread, a baked potato or a simple grain side.

Keep any extra side simply seasoned so it does not compete with the sweet fruit and punchy mustard dressing.

Recipe notes & tips

• Pat the chicken dry before seasoning to help it brown on the grill.
• Keep the chicken breast a similar thickness from end to end for more even cooking.
• Whisk the dressing until the honey is fully blended with the mustard and lemon juice.
• Slice the chicken after its 5-minute rest so the pieces stay juicy.
• Add dressing only when you are ready to serve to keep the spinach from wilting.
• Cut large broccoli florets into small, bite-sized pieces.

Variations

• Use mixed leaves: Swap some or all of the spinach for another tender salad leaf.
• Change the fruit: Use another combination of fresh berries while keeping the total amount similar.
• Toast the pecans: Toast them briefly in a dry pan for a more pronounced nutty flavour.
• Add avocado: Include sliced avocado for a creamy contrast to the sharp dressing.
• Make it vegetarian: Replace the chicken with grilled halloumi or a plant-based alternative.

Common mistakes to avoid

• Overcooking the chicken: Check it as it approaches the end of the cooking time, since thinner pieces finish sooner.
• Skipping the rest: Give the chicken 5 minutes on the board before slicing to help keep it juicy.
• Dressing too early: Wait until serving to add the dressing, or the spinach can soften.
• Using large broccoli pieces: Cut the florets small so they are comfortable to eat raw in the salad.
• Adding dressing without tasting: Season it to taste with salt and pepper before pouring it over the salad.

How to store

Store the salad, dressing and cooked chicken separately in covered containers in the fridge for up to 2 days. Reheat the chicken separately until hot, then add it to freshly assembled salad; dressed leftovers are best eaten promptly because the leaves soften.

Frequently asked questions