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
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
Instructions
Place the shredded chicken in a medium mixing bowl.
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.
Pour the dressing over the shredded chicken.
Add the chopped celery, red onion, and parsley to the bowl. If you are using bacon or avocado, add them now.
Gently fold all ingredients together until the chicken is evenly coated with the dressing.
Taste the salad and adjust seasoning if needed.
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.
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.