Creamy Honey Mustard Chicken (Print Version)
Juicy chicken and crisp greens coated in a sweet, tangy honey mustard dressing for a satisfying meal.
# What You Need:
→ Chicken
01 - 2 large boneless skinless chicken breasts
02 - 1 tablespoon olive oil
03 - Salt and freshly ground black pepper, to taste
→ Creamy Honey Mustard Dressing
04 - 3 tablespoons mayonnaise
05 - 2 tablespoons plain Greek yogurt
06 - 2 tablespoons Dijon mustard
07 - 2 tablespoons honey
08 - 1 tablespoon fresh lemon juice
09 - 1 clove garlic, finely minced
10 - Salt and freshly ground black pepper, to taste
→ Salad
11 - 4 cups mixed salad greens (romaine, spinach, arugula)
12 - 1 cup cherry tomatoes, halved
13 - 1/2 small red onion, thinly sliced
14 - 1 cucumber, sliced
15 - 1 ripe avocado, diced
16 - 1/4 cup roasted sunflower seeds (optional)
# Directions:
01 - Preheat a grill pan or large skillet over medium heat. Coat the chicken breasts with olive oil and season generously with salt and black pepper on both sides.
02 - Place the chicken in the heated pan and cook for 6 to 7 minutes per side until fully cooked through and the internal temperature reaches 165°F. Transfer to a cutting board and let rest for 5 minutes before slicing into strips or bite-sized pieces.
03 - In a medium mixing bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, honey, lemon juice, and minced garlic until smooth and creamy. Season with salt and pepper to taste, then set aside.
04 - In a large serving bowl, combine the mixed salad greens, halved cherry tomatoes, thinly sliced red onion, sliced cucumber, and diced avocado.
05 - Arrange the sliced chicken over the salad greens. Drizzle the creamy honey mustard dressing over the top and toss gently to evenly coat all ingredients. Sprinkle with roasted sunflower seeds if desired and serve immediately.
# Expert Tips:
01 -
- The dressing comes together in about sixty seconds and tastes like something from a fancy bistro.
- It works warm, cold, or packed in a container for lunch the next day without getting soggy.
02 -
- Do not rush the chicken resting step because sliced immediately it will bleed moisture onto your greens.
- Taste the dressing before adding it because lemons vary wildly in acidity and you may need to adjust.
03 -
- Make a double batch of the dressing and keep it in a jar in the fridge for quick meals all week.
- A tiny pinch of smoked paprika in the dressing adds a layer of complexity that nobody can quite identify but everyone loves.