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This honey mustard chicken salad is sweet, tangy, creamy, and ready in about 10 minutes! Tender shredded chicken gets tossed with crunchy celery, fresh cilantro, and roasted red peppers in a simple honey mustard dressing made with two kinds of mustard.
It’s naturally gluten-free, dairy-free, and nut-free, and it’s one of my favorite easy lunches to meal prep for the week.
Why You’ll Love This Honey Mustard Chicken Salad
Chicken salad is on constant repeat in my meal prep rotation. I love switching between my curried chicken salad, harvest chicken salad, and apple dill chicken salad, but this honey mustard version was one of the first chicken salads I shared here on the blog, and it’s still a favorite! I’ve given it a fresh update with a creamier dressing and a spoonful of whole grain mustard for extra flavor and texture.
- Quick and easy: Just a handful of ingredients and zero cooking if you use pre-cooked chicken.
- Sweet and tangy: The Dijon and whole grain mustard balance the honey perfectly, so it’s never too sweet.
- Allergy-friendly: Naturally gluten-free, dairy-free, and nut-free.
- Meal prep friendly: Make a big batch at the beginning of the week for easy lunches and snacks.
- So versatile: Enjoy it on its own, over greens, in lettuce wraps, or piled onto your favorite bread.
Ingredients and Notes
*Scroll down to the recipe card for the full recipe and ingredient list!
- Chicken: Any cooked chicken works here! I use my Instant Pot shredded chicken, but leftover grilled chicken, baked chicken breasts, or rotisserie chicken are all great options.
- Celery: Adds a fresh, satisfying crunch.
- Fresh cilantro: Brings a bright, fresh flavor. Not a cilantro fan? Swap in fresh parsley or dill.
- Roasted red peppers: I use jarred roasted red peppers to keep things easy. Drain them well and pat them dry before chopping so your chicken salad doesn’t get watery.
- Dijon mustard: The base of the honey mustard dressing. It adds that classic tangy kick.
- Whole grain mustard: Adds a little texture and an extra pop of mustard flavor.
- Honey: Balances the tangy mustard with a touch of sweetness. Start with 2 tablespoons and add more to taste. Maple syrup also works.
- Mayonnaise: Use your favorite store-bought or homemade mayo. Use an avocado oil mayo to keep it dairy-free, or swap in plain Greek yogurt for a tangier, higher-protein version (just note it will no longer be dairy-free).
- Salt and pepper: To taste.
- Optional add-ins: Chopped scallions, peas, or fresh herbs like dill, parsley, or chives.
How to Make Shredded Chicken at Home
Instant Pot Method (My Favorite!)
- My go-to is my Instant Pot shredded chicken. I make a big batch at the beginning of the week to use in all kinds of recipes, and it’s perfect for chicken salad.
Oven-Baked Chicken
- Preheat your oven to 400°F.
- Place chicken breasts in a baking dish and drizzle lightly with olive oil.
- Season with salt, pepper, and garlic powder.
- Bake for 20–25 minutes, until the center reaches 165°F.
- Let rest for 10 minutes, then shred.
Tip: Pound thicker chicken breasts to an even thickness so they cook evenly and stay juicy.
Slow Cooker Chicken
- Add chicken to your slow cooker.
- Season with salt, pepper, and garlic powder.
- Pour 1/2 cup chicken broth around the chicken.
- Cover and cook on LOW for 3–4 hours, until the chicken reaches 165°F.
- Let cool slightly, then shred.
Tip: Try not to overcook it, or the chicken can turn dry and stringy.
Shortcut: Rotisserie chicken! Tip: Use the leftover carcass to make homemade chicken broth!
Where I Buy My Chicken
- Wild-Caught Seafood
- 100% Grass-Fed, Grass-Finished Beef
- Free-Range Organic Chicken
- Humanely Raised Pork
Delivered to your door! The latest ButcherBox deal can be found right here.
How to Make Honey Mustard Chicken Salad
- Combine the salad: Add the shredded chicken, celery, cilantro, and roasted red peppers to a large bowl.
- Make the dressing: In a separate bowl, whisk together the mayonnaise, Dijon mustard, whole grain mustard, and honey until smooth.
- Toss and season: Pour the dressing over the chicken mixture and toss until everything is evenly coated. Season with salt and pepper to taste, and add more honey or mustard if you’d like.
Serve right away or refrigerate until chilled. I think it tastes even better after a little time in the fridge, since the flavors have a chance to come together!
Kitchen Tools I Use
Ways to Eat Chicken Salad
- Make it classic with a sandwich! Add baby spinach and avocado if you’re feeling fancy.
- Wrap it up! Luckily, there are a ton of gluten-free wraps!
- Serve it over a bed of lettuce. Any lettuce works here, from classic romaine to baby kale or spinach.
- Or wrap it up with lettuce! Check out our post all about making Lettuce Wraps.
- Put it in an avocado! This flavor combo will be pretty awesome.
- Serve it with crunchy crackers. There are lots of gluten-free brands, and also some seed-based or cheese crackers for low-carb.
- Or just eat it! It’s that good, you really only need a fork.
Easy Variations
- Add crunch: Stir in chopped apples, grapes, sliced almonds or sunflower seeds.
- Make it spicy: Add a pinch of cayenne or a dash of your favorite hot sauce to the dressing.
- Swap the herbs: Use fresh dill, parsley, or chives instead of cilantro.
- Extra creamy: Stir in diced avocado right before serving.
- Add veggies: Toss in peas, scallions, or diced red onion.
How to Store
Transfer leftovers to an airtight container and store in the fridge for up to 4 days. Give it a good stir before serving to redistribute the dressing.
More Easy Chicken Salad Recipes
- Harvest Chicken Salad
- Curried Chicken Salad
- Classic Chicken Salad
- Apple Dill Chicken Salad
- Sun-Dried Tomato Chicken Salad
Watch the video here:
Honey Mustard Chicken Salad
Ingredients
- 3-4 cups chicken shredded
- 1/2 cup celery chopped
- 1/3 cup fresh cilantro chopped
- 1/2 cup roasted red peppers chopped
- 1/2 cup mayonnaise
- 3 tbsp Dijon mustard
- 1 tsp whole grain mustard
- 2-3 tbsp honey
- salt and pepper to taste
- Optional: chopped scallions
- Optional: peas
- Optional: fresh herbs
Instructions
- Add the shredded chicken, celery, cilantro, and roasted red peppers to a large bowl.
- In a separate bowl, mix together the mayonnaise, Dijon mustard, whole grain mustard, and honey.
- Pour the dressing over the chicken mixture and toss until everything is evenly coated.
- Season with salt and pepper to taste. Add additional spices, if desired.
- Serve right away or refrigerate until chilled. Enjoy onits own, over greens, in lettuce wraps, or piled onto your favorite bread!
Notes
- Shredded chicken: I love using my Instant Pot shredded chicken for this recipe.
- Shortcut: Rotisserie chicken! Tip: Use the carcass to make broth!
- Sweetness: Start with 2 tablespoons of honey and add more to taste.
- Storage: Leftover honey mustard chicken salad will stay fresh in an airtight container in the fridge for up to 4 days. Freezing is not recommended.
Is this served cold?
Generally or slightly warmed if enjoying immediately after being made.
Made this when we had guests for lunch and it is so yummm! Easy with leftover chicken and so good! Definitely making again!
So simple and yet it sounds super delicious! Since I work 40 hours a week meal prepping is a must for me. This recipe is so perfect for that and I will definitely be trying it!