Amazing 10-Min Creamy honey mustard chicken salad

Oh, friends, are you tired of that sad desk lunch staring you down by 11 AM? I get it! When I was deep in the marketing trenches, I needed something fast, filling, and good enough that I actually looked forward to eating it. That’s why I’m thrilled to share my absolute favorite solution: this unbelievably creamy, high-protein honey mustard chicken salad. The best part? We skip the mayo entirely! I use rich Greek yogurt to get that lovely, thick texture while keeping this satisfying salad light. Trust me, once you taste this savory sweet flavor combination, it’ll shoot right to the top of your lunch ideas rotation.

Why This Creamy Honey Mustard Chicken Salad is Your New Favorite Lunch

This isn’t just another chicken salad, my friends. It’s engineered for real life! It hits that perfect spot between comforting and light, and it’s ready before you can even decide what to watch on Netflix. Honestly, this recipe is a lifesaver for those weeks when meal prep is slipping. It checks all the boxes we need in a perfect weekday meal.

• It truly is a quick 10 minute salad—if your chicken is already cooked!
• It’s packed with protein, making it the perfect fuel for an afternoon slump.
• The flavor is vibrant—that tangy mustard mixed with honey is just heavenly.

Quick Prep Time for Busy Days

If you’re using leftover shredded roast chicken or rotisserie chicken, you are looking at 10 minutes total prep time. Seriously! You mix the dressing, toss it all together, and you’re done. No chopping for an hour, no weird cooking steps. It’s just mixing, which is my favorite kind of cooking when I’m crunched for time.

High Protein Content for Satiety

Because we are using Greek yogurt instead of mayo, we get a huge boost to the protein count, and that’s key for keeping you full until dinner. That combined with the chicken breast makes this the ultimate high protein lunch that stands up to any heavy meal without weighing you down.

SAVE IT

Gathering Ingredients for Honey Mustard Chicken Salad Recipe

Okay, let’s get our supplies ready! Getting all your bits and pieces chopped and measured before you start mixing is kitchen magic, trust me. It keeps you calm, and it ensures the flavors blend perfectly when it’s time to combine everything. You’ll see that we rely on plain yogurt for our satisfying texture, which is the secret weapon for this no mayo chicken salad. If you’ve ever made my cottage cheese chicken salad, you know I love swapping out mayo for something creamy and packed with protein! Here’s what you’ll need for the standard batch that makes about four lunches.

The Chicken and Crunchy Add-ins

For the base of this honey mustard chicken salad recipe, you need good, cooked chicken. Since we aren’t cooking anything today, grab about 2 cups of chicken breast that’s already cooked and shredded. Shredding it instead of cubing makes it hold onto the dressing so much better!

• 2 cups cooked, shredded chicken breast
• 1/4 cup finely chopped celery (This brings the essential crunch!)
• 2 tablespoons finely chopped red onion (Just enough for a little bite.)
• 1/4 cup chopped fresh parsley (Don’t skip the parsley; it keeps the salad tasting light and fresh.)

Crafting the Creamy No Mayo Chicken Salad Dressing

This is where the flavor happens! We are making that gorgeous, tangy mix right here. The star is definitely the Greek yogurt, which gives us that thick, wonderful coating—the secret to any great creamy chicken salad dressing.

• 1/2 cup plain Greek yogurt (Make sure it’s plain, not vanilla!)
• 2 tablespoons Dijon mustard (For that sharp kick.)
• 1 tablespoon yellow mustard (This adds a classic tang.)
• 3 tablespoons honey
• 1 tablespoon apple cider vinegar (This brightens everything up.)
• 1/2 teaspoon salt and 1/4 teaspoon black pepper

Optional Flavor Boosts: Bacon and Avocado

These are completely optional, but wow, do they take this salad to the next level if you have them on hand. If I’m making this for a weekend treat instead of just for meal prep, I almost always add these in. They turn it into a real powerhouse of flavor, just like the people who love adding bacon and avocado to their batch!

• Optional: 1/2 cup crumbled bacon
• Optional: 1/2 avocado, diced (If you use this, plan to eat your portion sooner, as avocado browns slightly faster.)

SAVE IT

Step-by-Step Instructions for Your Honey Mustard Chicken Salad

Now comes the fun part—mixing everything together! Seriously, this is so straightforward, you’ll wonder why you ever bought the bland stuff in a tub at the grocery store. We’re going to handle the dressing first, because we want it perfectly smooth before it meets the chicken. If you end up with a huge batch, this is fantastic for splitting into containers for your weekly meal prep chicken salad.

Preparing the Tangy Mustard Dressing

Grab a small bowl before you touch the big mixing bowl. This keeps our main salad bowl cleaner, you know how it is! I want you to whisk together everything that makes up our dressing: the Greek yogurt, both mustards, the honey, the apple cider vinegar, and your salt and pepper. Whisk it well! You are looking for a completely unified, smooth mixture. When you get it right, you’ll have this beautiful, pale yellow, tangy mustard dressing that smells sweet and zesty all at once.

1. In a separate small bowl, whisk together the Greek yogurt, Dijon mustard, yellow mustard, honey, apple cider vinegar, salt, and pepper until the creamy honey mustard dressing is smooth.

Combining Chicken and Dressing for the Easy Chicken Salad

Time to bring the party together! Start with your shredded chicken already sitting patiently in that big bowl. Now, there’s no sense in gently adding the dressing just to beat it up later, so pour all that gorgeous tangy dressing right over the top of the chicken. Next, toss in your celery, red onion, and parsley—and any bacon or avocado if you decided to splurge!

The key word here is GENTLY. Use a spatula or a large spoon and fold everything together. You don’t want to mash the yogurt dressing into oblivion; we want to keep some texture, especially in the chicken. Just mix until every piece of chicken has a lovely coating. This turns into such an easy chicken salad—I swear it takes less time than making a PB&J!

1. Place the shredded chicken in a medium mixing bowl.
2. Pour the dressing over the shredded chicken.
3. Add the chopped celery, red onion, and parsley to the bowl. If you are using bacon or avocado, add them now.
4. Gently fold all ingredients together until the chicken is evenly coated with the dressing.

SAVE IT

Chilling and Serving Your Meal Prep Chicken Salad

This step is mandatory, not optional! If you rush this, the flavors won’t marry properly, and the salad will taste… fine. But we want amazing, right? We need time for that honey and mustard to soak into the chicken. Cover the bowl tightly—I use plastic wrap pressed right down on the surface to stop any fridge smells from getting in—and stick it in the fridge for at least 15 minutes. This chilling time is what makes this recipe ideal for meal prep chicken salad because it lets those flavors deepen beautifully overnight if you want to wait!

1. Taste the salad and adjust seasoning if needed.
2. Cover the bowl and chill in the refrigerator for at least 15 minutes to allow the flavors to combine. This is great for meal prep chicken salad.
3. Serve this easy chicken salad on lettuce wraps, whole-grain bread for sandwiches, or alongside fresh vegetables.

Tips for the Best Ever Honey Mustard Chicken Salad

I’ve made this honey mustard chicken salad more times than I can count—for picnics, hurried lunches, and even when I just needed a quick, high-protein snack. Through all those batches, I’ve learned a few little things that take it from “good” to “where has this been all my life?!” Building trust in the kitchen means sharing not just the recipe, but the little tricks I’ve picked up along the way. I always want you to feel confident when you’re in your kitchen, just like I felt standing on that stool in Grandma’s!

Achieving the Right Creaminess in Your Honey Mustard Chicken Salad

Since we are using Greek yogurt instead of mayo, the texture can sometimes be a bit stiffer than you expect, or maybe your yogurt tub separates a bit. That’s okay! If your Greek yogurt seems a little too thick right out of the container, just thin it down *slightly* with a teaspoon of water or milk before you whisk it with the mustards. Water works fine, but a splash of whole milk makes it unbelievably luxurious.

Now, if you accidentally used a thinner yogurt, don’t panic! You can still save that lovely honey mustard chicken salad base. Just let the finished salad rest in the fridge for a good hour or more before you eat it. As the chicken absorbs some of that moisture, the whole mix will thicken up beautifully. It’s worth the wait!

Making This a Light and Fresh Salad Dinner Option

While this recipe is famous for sandwiches—and I love it on a toasted whole-grain bread sliced thick—it shines so brightly as a light and fresh salad dinner too! If you’re looking to skip the carbs entirely, don’t just eat it plain from the bowl. Try spreading a generous scoop right over a bed of fresh butter lettuce or arugula. The tangy dressing acts like a built-in vinaigrette!

My favorite way to serve it as a dinner, especially when it’s warm outside, is alongside sliced cucumbers and bell peppers for dipping. The crunch of the raw vegetables against this savory sweet salad is fantastic. For an extra fresh pop, toss in some thinly sliced green apple right before serving. That crispness just screams summer!

Sometimes, when I’m feeling really decadent, I’ll serve it with a side of my creamy egg salad (yes, I love creamy salads!). It makes for a perfect protein platter!

Serving Suggestions for Your Honey Mustard Chicken Salad

Okay, you’ve made the best honey mustard chicken salad (if I may say so myself!), it’s chilled, and the flavors are singing. Now what do we do with this incredible bowl of goodness? While eating it with a spoon straight from the bowl totally counts as a win in my book, you need some ideas for serving it up to your family or packing it for work. This recipe is so versatile, it works whether you’re looking for a hearty lunch or a lighter snack.

Classic Uses for Chicken Salad for Sandwiches

Let’s start with the classic, right? There is nothing quite like a scoop of flavorful chicken salad piled high on some good bread. For this savory sweet salad, I lean towards something that can stand up to the tanginess of the mustard dressing. Skip the thin white bread!

• Whole Grain Bread: This is my usual go-to. A hearty whole-grain slice that’s lightly toasted gives you a nice, sturdy foundation, and the nuttiness of the grain pairs beautifully with the honey.
• Croissants: If you’re making this for guests or a special Sunday lunch, you have to try it on a warm croissant. The buttery, flaky texture is a totally different, but equally delicious, experience!
• Rolls or Pitas: Don’t forget soft potato rolls! They make for amazing little sliders. They’re perfect if you’re bringing this to a gathering. These are really the best ways to make a substantial chicken salad for sandwiches.

Making it a Healthy Chicken Salad Meal

If you’re trying to keep things light, low-carb, or you just want to sneak in more veggies, this salad is a dream because it’s already been made with Greek yogurt, making it a naturally healthy chicken salad base! You can easily skip the bread entirely.

• Lettuce Cups: Grab large, sturdy leaves like Romaine hearts or Butter lettuce. Scoop the salad right in, maybe top it with a sprinkle of crushed almonds if you want extra crunch. This makes a perfect light meal that feels super summery.
• Cucumber Slices: For a truly low-carb approach, serve this mixture right on top of thick slices of English cucumber. It’s refreshing, crunchy, and works beautifully as an appetizer or side dish.
• As a Topper: Add a dollop over a bed of mixed greens with some sliced tomatoes. It instantly becomes a simple, flavorful dinner salad. You can check out my tips for making great BLT sandwiches for inspiration on layering big flavors!

SAVE IT

Storage and Reheating Instructions for Meal Prep Chicken Salad

One of the real heroes of this honey mustard chicken salad is how brilliantly it holds up for making ahead. Since this is designed as a hearty, high protein lunch stalwart, you need to know it’s going to taste just as good on Thursday as it did on Monday! Because we skipped the mayo and used Greek yogurt, the texture stays wonderfully thick and creamy, which is a huge win for longevity.

You absolutely must keep this salad tucked away in the refrigerator. The cold temperature keeps everything fresh, especially with the added veggies like celery and onion. I package mine up in single-serving glass containers. That way, I just grab one container straight from the fridge when I’m running out the door.

Here’s the solid goal: This recipe safely keeps for up to four days in an airtight container in the fridge. If you add avocado, aim to eat those portions within the first two days, though, because avocado goes a little soft after Day 3, even when tightly covered.

Now, about reheating—and this is important! This is a cold salad. It is not meant to be heated. If you try to microwave it, you’ll separate that lovely Greek yogurt dressing, and you’ll end up with watery chicken, which is just tragic. If you are making my make-ahead breakfast burritos, you reheat those, but this salad stays perfectly delicious cold!

If you find your salad seems a little stiff after a couple of days just pulled from the fridge, don’t add liquid! Just let it sit on the counter for about 10 minutes while you get your bread or lettuce ready. It will soften up perfectly as it comes closer to room temperature, ready to be piled high for your next amazing sandwich.

Frequently Asked Questions about Honey Mustard Chicken Salad

I know when I start a new recipe, my head fills with questions! Is it adaptable? Can I make it healthier? Will it last until Friday? Please, ask away! I’ve gathered the questions I always get about this honey mustard chicken salad and laid out my real-kitchen answers below. Hopefully, this helps you feel super confident before you even mix that first bowl! If you ever have another question I didn’t cover, please don’t hesitate to reach out via my contact page!

Can I make this honey mustard chicken salad recipe dairy-free?

That’s a great question, especially since Greek yogurt is doing the heavy lifting for the creaminess here! Yes, you absolutely can make this dairy-free. The secret is substituting the Greek yogurt with a thick, plain, unsweetened dairy-free alternative. Things like coconut yogurt or a thick pea-protein yogurt work best. Just make sure it’s not too thin, or your honey mustard chicken salad recipe won’t have that classic, satisfying texture.

How do I make this easy chicken salad even faster?

Oh, sweet friend, if 10 minutes still feels too long, I have two big shortcuts for you! First, use pre-cooked rotisserie chicken from the grocery store. You just pull the meat off—no cooking, no waiting for chicken breasts to bake and cool. Second, if you keep a stash of frozen, cooked chicken breast pieces (like the kind you buy already baked), you can often use those straight from the freezer if you’re going to chill the salad for a longer time anyway. This way, it truly is a quick 10 minute salad!

What kind of chicken works best for this savory sweet salad?

For the best chicken salad recipe overall, I always recommend using chicken breast. It’s lean, it shreds nicely, and it’s neutral enough to let the mustard and honey shine through. But here’s the key: make sure it’s completely cooled if you cooked it fresh. Warm chicken melts the yogurt dressing and results in a soggy texture. If you want the absolute best flavor for this savory sweet salad, use chicken that you grilled yourself beforehand!

Estimated Nutritional Snapshot for This Healthy Chicken Salad

Now, I know some of you lovely folks are tracking macros or just want to see how this honey mustard chicken salad stacks up, especially since we made it a healthy chicken salad by ditching the mayo! I ran the numbers on the standard recipe (without the optional bacon or avocado, which would bump things up slightly) just so you have a good idea of what you’re getting. Remember, I’m a home cook, not a registered dietitian, so these are solid estimates based on the ingredients I listed, not lab results!

It’s amazing what hiding behind Greek yogurt can do! The protein count is sky-high, which is why this keeps you full for hours. If you’re looking for a recipe that pairs well with low-carb sides, you should also check out my Cauliflower Rice recipe!

• Serving Size: 1 serving (1/4 of the batch)
• Calories: 310
• Protein: 45g (Yep, 45 grams! Incredible!)
• Fat: 8g (Mostly unsaturated fat from the yogurt and mustard)
• Saturated Fat: 2g
• Carbohydrates: 12g
• Fiber: 1g
• Sugar: 8g (That comes mostly from the honey, as expected in a savory sweet salad)
• Sodium: 450mg
• Cholesterol: 120mg

Think of these numbers as a fantastic guideline. They show you exactly why this is such a wonderful high protein lunch option to keep in your rotation all week long!

Share Your Honey Mustard Chicken Salad Creations!

Wow, I hope you are as excited to dig into this honey mustard chicken salad as I am every time I make a big batch for my week! This is the kind of recipe that truly tastes better the next day, so get that prep done early and enjoy leftovers all week long. Making food for the people you love is the best expression of care, and I truly feel like you are part of my family when you try my recipes!

I absolutely love hearing how you’ve made it your own. Did you go for the bacon and avocado combo? Or maybe you decided to try it on a croissant, like I mentioned? Head down to the comments below and let me know how it turned out! Rating the recipe helps other busy cooks like us find the best easy chicken salad out there.

And hey, if you’re looking for more of my kitchen favorites or want to learn a little more about how I adapted my Grandma’s simple cooking for my busy life, feel free to check out my About page! I also love seeing what others are doing—if you check out recipes like this one from Sally Savors, you might get inspired for your next healthy chicken salad experiment!

Thank you again for cooking with me today. Happy mixing, and I can’t wait to hear about your perfect, creamy, high-protein lunch!

Creamy, High-Protein Honey Mustard Chicken Salad (No Mayo)

Print Recipe

Save Recipe Recipe Saved

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this high-protein honey mustard chicken salad for a quick, satisfying lunch. This recipe uses a creamy, no-mayo dressing, perfect for meal prep, sandwiches, or wraps.

• Author: Carla Davis
• Prep Time: 10 min
• Cook Time: 0 min
• Total Time: 10 min
• Yield: 4 servings 1x
• Category: Lunch
• Method: Mixing
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

• 2 cups cooked, shredded chicken breast
• 1/2 cup plain Greek yogurt (for creaminess)
• 2 tablespoons Dijon mustard
• 1 tablespoon yellow mustard
• 3 tablespoons honey
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup finely chopped celery
• 2 tablespoons finely chopped red onion
• 1/4 cup chopped fresh parsley
• Optional: 1/2 cup crumbled bacon
• Optional: 1/2 avocado, diced

Cook Mode Prevent your screen from going dark

Instructions

1. Place the shredded chicken in a medium mixing bowl.
2. In a separate small bowl, whisk together the Greek yogurt, Dijon mustard, yellow mustard, honey, apple cider vinegar, salt, and pepper until the creamy honey mustard dressing is smooth.
3. Pour the dressing over the shredded chicken.
4. Add the chopped celery, red onion, and parsley to the bowl. If you are using bacon or avocado, add them now.
5. Gently fold all ingredients together until the chicken is evenly coated with the dressing.
6. Taste the salad and adjust seasoning if needed.
7. Cover the bowl and chill in the refrigerator for at least 15 minutes to allow the flavors to combine. This is great for meal prep chicken salad.
8. Serve this easy chicken salad on lettuce wraps, whole-grain bread for sandwiches, or alongside fresh vegetables.

Notes

• For the best texture, use pre-cooked grilled chicken. If you cook chicken specifically for this, let it cool completely before mixing.
• This recipe is naturally gluten-free. For a dairy-free option, substitute the Greek yogurt with a thick, plain, unsweetened dairy-free yogurt alternative.
• This savory sweet salad keeps well in the refrigerator for up to four days, making it an excellent high protein lunch option for the week.

Nutrition

• Serving Size: 1 serving
• Calories: 310
• Sugar: 8
• Sodium: 450
• Fat: 8
• Saturated Fat: 2
• Unsaturated Fat: 6
• Trans Fat: 0
• Carbohydrates: 12
• Fiber: 1
• Protein: 45
• Cholesterol: 120