If you’re craving a meal that’s fresh, flavorful, and packed with protein, Grilled Chicken Salad with Honey Mustard Dressing is exactly what you want. This salad brings together juicy, perfectly grilled chicken breast with crisp greens, crunchy veggies, and a tangy-sweet honey mustard dressing that ties everything together beautifully. It’s light enough to feel healthy but satisfying enough to keep you full and energized—making it a fantastic choice for lunch, dinner, or even meal prep.

I started making this salad regularly when I wanted something that felt fresh and homemade but didn’t take forever to prepare. The honey mustard dressing is my secret weapon—it’s quick to whip up and balances the smoky grilled chicken with just the right amount of zing and sweetness. Over time, this salad has become one of my favorite go-to meals that never gets boring because it’s so easy to customize with whatever veggies or toppings I have on hand.

Why You’ll Love This Recipe

Quick and easy — ready in about 30 minutes, including grilling
Balanced flavors — smoky chicken, crisp veggies, and tangy-sweet dressing
Healthy and protein-packed — great for weight-conscious meals or fitness goals
Perfect for meal prep — keeps well in the fridge for several days
Versatile — swap greens or add your favorite veggies and nuts
Crowd-pleasing — simple yet flavorful enough to satisfy everyone
Homemade dressing — easy to customize and free from preservatives

Ingredients You’ll Need

Boneless, skinless chicken breasts — great for grilling, juicy and lean
Mixed salad greens — romaine, spinach, arugula, or your favorite combo
Cherry tomatoes — halved for a burst of sweetness
Cucumber — thinly sliced for refreshing crunch
Red onion — thinly sliced, adds a subtle sharpness
Avocado — creamy texture and healthy fats
Shredded carrots — adds color and natural sweetness
Olive oil — for grilling and dressing
Dijon mustard — the base of the honey mustard dressing
Honey — for natural sweetness in the dressing
Apple cider vinegar or lemon juice — to add tang
Salt and pepper — to taste
Optional nuts or seeds — toasted almonds, walnuts, or sunflower seeds for extra crunch

(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)

How to Make It (Step-by-Step Instructions)

Step 1: Prep your chicken
Pat the chicken breasts dry, then brush them with olive oil and season generously with salt and pepper. Preheat your grill or grill pan over medium-high heat.

Step 2: Grill the chicken
Place the chicken breasts on the grill and cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Let the chicken rest for 5 minutes after grilling to keep it juicy, then slice thinly.

Step 3: Prepare the salad
While the chicken is grilling, wash and dry your salad greens. Slice the cherry tomatoes, cucumber, red onion, and avocado. Shred the carrots if you haven’t done so already.

Step 4: Make the honey mustard dressing
In a small bowl, whisk together 2 tablespoons Dijon mustard, 1 tablespoon honey, 1 tablespoon apple cider vinegar (or lemon juice), 3 tablespoons olive oil, and a pinch of salt and pepper until smooth and well combined.

Step 5: Assemble the salad
In a large bowl, toss the salad greens, cherry tomatoes, cucumber, red onion, shredded carrots, and avocado slices. Drizzle about half the honey mustard dressing over the salad and toss gently to coat.

Step 6: Serve with grilled chicken
Divide the salad among plates and top with sliced grilled chicken. Drizzle the remaining dressing over the chicken and sprinkle with optional nuts or seeds for extra texture and flavor.

Helpful Tips

For perfectly grilled chicken, avoid moving the chicken too much on the grill to get nice grill marks.
If you don’t have a grill, a grill pan or even a cast-iron skillet works well—just watch the cooking time carefully.
Customize your salad by adding other veggies like bell peppers, radishes, or roasted sweet potatoes.
The honey mustard dressing can be stored in the fridge for up to a week in a sealed container—just give it a quick shake before using.
Leftovers can be stored separately (chicken and salad) to keep greens fresh longer.
To make this recipe dairy-free and paleo-friendly, keep the dressing simple with mustard, honey, oil, and vinegar.

Frequently Asked Questions (FAQs)

Can I make the dressing ahead of time?
Yes! The honey mustard dressing keeps well in the fridge for up to a week. Just shake or whisk before serving.

What if I don’t have a grill?
You can cook the chicken in a grill pan, cast-iron skillet, or even bake it in the oven at 400°F (200°C) for 20-25 minutes.

Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are juicier and flavorful, just adjust cooking time accordingly.

Is this salad good for meal prep?
Yes! Keep the dressing separate and assemble fresh to keep the greens crisp. Grilled chicken and chopped veggies store well for several days.

Can I make this salad vegetarian?
Swap the chicken for grilled tofu, tempeh, or chickpeas for a delicious vegetarian alternative.

I make Grilled Chicken Salad with Honey Mustard Dressing quite often because it’s quick, fresh, and feels like a treat even on busy days. One last tip—try adding some fresh herbs like basil or cilantro for an extra flavor boost. Give this recipe a try and let me know how it turns out; it’s one of my favorites for a light, healthy meal that never gets old!