Description

There’s something about a good chicken salad that just feels like home. Maybe it’s the way the crisp greens balance out the savory richness of the meat, or how that hint of sweetness from the dressing brings everything together so perfectly. For me, this Honey Mustard Chicken Salad is one of those special recipes that lives at the intersection of comfort food and feel-good nourishment.

I first started making this during early spring, when the days were still a little chilly, but you could tell that warm weather was just around the corner. I’d grill the chicken in the backyard with the windows wide open, and the scent of the honey mustard marinade would drift through the kitchen. It always felt like a little celebration of the season to come. Over the years, it’s become a staple for quick lunches, potlucks, and even lazy summer dinners on the patio.

What I love most is how every bite of this salad hits all the right notes—tender grilled chicken, crunchy romaine, juicy cherry tomatoes, creamy avocado, and a tangy honey mustard dressing that brings it all together. It’s satisfying without being heavy and wholesome without ever feeling like a sacrifice. This is a salad that doesn’t apologize for being a full meal.

Ingredients

Scale

For the Honey Mustard Dressing/Marinade:

⅓ cup mayonnaise

2 tablespoons honey

1 tablespoon yellow mustard

1 tablespoon Dijon mustard

1 tablespoon olive oil

½ tablespoon apple cider vinegar

Kosher salt and freshly ground black pepper, to taste

For the Salad:

1 ½ pounds boneless, skinless chicken thighs

6 cups chopped romaine lettuce

1 cup grape or cherry tomatoes, halved

1 avocado, peeled, pitted, and sliced

¼ cup sliced red onion

¼ cup shredded or diced turkey ham

Instructions

Step 1: Whisk Together the Dressing
In a small bowl or mason jar, whisk (or shake) together the mayo, honey, both mustards, olive oil, and apple cider vinegar. Season with salt and pepper to taste. The consistency should be creamy but pourable, with a golden color that’s downright irresistible. Set aside half of the dressing for later—you’ll use this as your salad dressing. The other half will be for marinating the chicken.

Step 2: Marinate the Chicken
Place your chicken thighs in a zip-top bag or shallow bowl, and pour in half the honey mustard mixture. Let the chicken soak in all that flavor for at least 30 minutes, or up to 8 hours if you’ve got the time. I like to prep mine in the morning so it’s ready to go by dinnertime. The longer it sits, the more flavor it soaks up.

Step 3: Grill or Pan-Sear the Chicken
Once marinated, cook the chicken over medium heat—either on the grill or in a skillet. Cook each side for about 4–5 minutes, or until nicely browned and cooked through. The sugars in the honey give it a gorgeous caramelized edge. Let the chicken rest for a few minutes before slicing. This helps keep it juicy and tender.

Step 4: Assemble the Salad
In a large bowl or on a platter, layer the chopped romaine, halved tomatoes, sliced avocado, red onions, and turkey ham. Top with the warm, sliced chicken.

Step 5: Drizzle and Serve
Pour the remaining honey mustard dressing over the salad just before serving. Give it a gentle toss or leave it drizzled on top for a more rustic presentation. Either way, the flavor combo is amazing.

Notes

Make it vegetarian by swapping the chicken with grilled tofu or chickpeas.
Not a fan of romaine? Use spinach, mixed greens, or kale.
Turkey ham adds that smoky richness without overpowering the fresh flavors.