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Creamy Honey Mustard Chicken Salad Recipe
Ash Tyrrell

Creamy Honey Mustard Chicken Salad Recipe

Creamy Honey Mustard Chicken Salad RecipeI recently made this creamy honey mustard chicken salad, and honestly, it quickly became one of my favorite quick meals. The combination of tender chicken, crunchy vegetables, and a tangy honey mustard dressing is incredibly satisfying
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Total Time 28 minutes
Servings: 10
Ingredients Method Notes

Ingredients
  

  • 14 oz pasta rotini or rigatoni – These pasta shapes hold the dressing well. Protein-enriched pasta works great if you want extra nutrition.
  • 8 oz cheddar cheese shredded – Freshly shredded cheddar melts slightly into the dressing and adds rich flavor.
  • 2 cups broccoli florets – Adds crunch and freshness. Chop finely so it mixes evenly throughout the salad.
  • 1 small carrot – Brings mild sweetness and vibrant color to the salad.
  • 1/2 red bell pepper – Provides a crisp texture and subtle sweetness.
  • 2 mini cucumbers – Adds refreshing crunch and helps balance the creamy dressing.
  • 1/4 small red onion about 1/4 cup – Gives a slightly sharp flavor that complements the sweet honey mustard dressing.
  • 2 cooked boneless skinless chicken breasts – Tender shredded chicken adds protein and makes the salad filling.
  • 1/3 cup plain Greek yogurt – Creates a creamy base while keeping the dressing lighter than mayonnaise.
  • 1/3 cup whole-grain Dijon mustard – Adds tangy flavor and a bit of texture.
  • 3 tablespoons honey – Balances the mustard with natural sweetness.
  • 1/4 cup apple cider vinegar – Provides brightness and acidity.
  • 2/3 cup olive oil – Helps emulsify the dressing and adds richness.
  • 2 teaspoons salt – Enhances the flavors of all the ingredients.
  • 1 teaspoon black pepper – Adds subtle spice and depth.

Method
 

  1. Start by cooking the pasta according to the instructions on the package. Once cooked, drain it and rinse with cool water so the pasta stops cooking and stays firm. This step is especially helpful when making pasta salads because it prevents the pasta from becoming mushy.
  2. Chop the broccoli, carrot, red onion, cucumber, and bell pepper into small pieces. Finely chopped vegetables mix better with the pasta and dressing. If you want extra bright color and slightly softer broccoli, you can blanch it briefly in boiling water
  3. Take the cooked chicken breasts and shred or chop them into bite-size pieces. You can use a food processor to quickly break the chicken into small chunks. This ensures every bite of salad contains tender chicken and plenty of protein.
  4. In a blender or food processor, combine Greek yogurt, Dijon mustard, honey, apple cider vinegar, olive oil, salt, and pepper. Blend until the dressing becomes smooth and creamy. The combination creates a perfect balance of tangy, sweet, and savory flavors.
  5. In a large bowl, add the cooked pasta, shredded chicken, chopped vegetables, and shredded cheddar cheese. Pour about half of the dressing over the salad and toss well so everything is evenly coated.
  6. Taste the salad and add more dressing if needed. The pasta will absorb some dressing as it sits, so you may want to add extra just before serving. Season with additional salt and pepper if desired for the perfect flavor balance.

Notes

  • I like to chill the salad for at least 30 minutes before serving because the flavors blend together beautifully.
  • When I shred cheddar cheese myself instead of using pre-shredded, the texture and flavor improve a lot.
  • I sometimes blanch the broccoli quickly because it keeps the color bright and removes the raw taste.
  • If the salad feels dry the next day, I simply add a little extra dressing and toss it again.