This vibrant Honey Mustard Chicken Salad combines lean protein and fresh ingredients in a perfect harmony of sweet and tangy flavors. Ready in just 30 minutes, it’s a nutritious powerhouse packed with 12g of protein per serving while keeping calories sensible at 316 kcal. The homemade honey mustard dressing adds a delightful zip that transforms ordinary salad ingredients into an irresistible meal perfect for busy weeknights or meal prep lunches.
Ingredients for Honey Mustard Chicken Salad
- Light mayonnaise (1 cup): Forms the creamy base of the dressing
- Honey (4 tbsp): Natural sweetener that balances the tanginess
- Dijon mustard (4 tbsp): Adds zesty flavor to the dressing
- Lemon juice (2 tbsp): Brings fresh citrus notes
- Salt and pepper: Season to your preference
- Scallion (1): Finely diced for subtle onion flavor
- Chicken tenders (4): Perfect portion for individual servings
- Corn flakes (2 cups): Creates a golden, crunchy coating
- Green salad: Fresh base to serve 4 people
Step-by-Step Instructions
- Prepare the Dressing: Combine mayonnaise, mustard, honey, and lemon juice in a bowl until smooth
- Prep Oven: Heat to 425°F and prepare a pan with cooking spray
- Reserve Dressing: Set aside ⅓ of the sauce for the final salad topping
- Season: Mix remaining dressing with salt, pepper, and scallions
- Coat Chicken: Dip tenders in honey mustard mixture, then roll in crushed cornflakes
- Bake: Cook for 15 minutes until golden and thoroughly cooked
- Assemble: Place crispy chicken over fresh greens and drizzle with reserved dressing
Cooking Techniques
The magic of this recipe lies in its super-crispy coating! Crushing the cornflakes into fine crumbs creates an amazing crunchy exterior. For best results, place the cornflakes in a zip-top bag and crush them with a rolling pin – it’s fun and effective! When coating your chicken, use one hand for the wet honey mustard mixture and the other for the dry cornflakes. This “dry hand, wet hand” trick keeps your fingers from getting too messy.
Quick Substitutions
No cornflakes? No problem! Panko breadcrumbs make a fantastic alternative for the coating. If you’re watching your calories, swap the regular mayo for light mayo or Greek yogurt in the dressing. Don’t have chicken tenders? Cut regular chicken breasts into strips – they’ll work just as well! For a gluten-free option, use crushed rice cereal instead of cornflakes.
Serving Suggestions
Make your salad extra special by adding sliced avocado, cherry tomatoes, and cucumber. The creamy avocado pairs beautifully with the crunchy chicken! Want to make it more filling? Toss in some crumbled bacon or hard-boiled eggs. For the greens, mix it up with a blend of romaine, spinach, and arugula. A sprinkle of sunflower seeds adds extra crunch and nutrition.
Storage Tips
Keep the chicken separate from the salad and dressing if you’re meal prepping. Store the cooked chicken in an airtight container in the fridge for up to 3 days. The honey mustard dressing stays fresh in a sealed jar for up to 5 days. To keep the chicken crispy when reheating, pop it in the toaster oven or regular oven for 5-7 minutes at 350°F instead of using the microwave.
Honey Mustard Chicken Salad
Equipment
- Oven
- Shallow baking pan
- Small bowls
Ingredients
Honey Mustard Sauce
- 1 cup light mayonnaise
- 4 Tablespoons honey
- 4 Tablespoons dijon mustard
- 2 Tablespoons lemon juice
Chicken and Coating
- 1 dash salt and pepper to taste
- 1 scallion finely diced
- 4 chicken tenders
- 2 cups corn flakes cereal crushed into crumbs
- 2 cups Large green salad to serve 4
Instructions
- In a small bowl, whisk together the mayonnaise, mustard, honey, and lemon juice.
- Preheat oven to 425 degrees F. Coat a shallow pan with cooking spray.
- Reserve ⅓ of sauce for dressing on the salad. You will use the remaining 2/3 in the next step.
- In a small bowl, combine honey mustard dressing, salt, pepper, and diced scallions.
- Place cornflake crumbs in a shallow bowl. Dip chicken into honey mustard sauce and then cornflake crumbs; place in prepared pan.
- Bake for about 15 minutes, or until chicken is golden and cooked through.
- Place chicken on top of your favorite green salad. Drizzle remaining dressing mixture (the ⅓ that was set aside) over chicken and serve.
