Honey Mustard Chicken Salad

I am super into chicken salad as of late. Cranberry Walnut, Pesto, Apple Dill… you name it. Now that I make my own mayo it’s great. I don’t need to worry about using ingredients I’m not thrilled about, and can get pretty creative! But, I don’t always have the mayo on hand and for those moments I go honey mustard. It is so good. I love the addition of roasted red peppers and cilantro in it, like really really love those flavors together.

Honey Mustard Chicken Salad

Simple to throw together and packed with great flavor. Perfect meal prep food right there!

Honey Mustard Chicken Salad

Honey Mustard Chicken Salad

 

Honey Mustard Chicken Salad
Serves 2
Write a review
Print
Ingredients
  1. 1 lb. organic chicken
  2. 1/4 cup mustard (I often use 2 tbsp dijon, 2 tbsp spicy brown)
  3. 2 tbsp raw honey
  4. 1/3 cup fresh cilantro, chopped
  5. 1/2 cup roasted red peppers, chopped
Instructions
  1. 1. Prepare chicken as desired: poach it or make some crock-pot shredded chicken
  2. 2. In a bowl whisk together mustard and honey, set aside
  3. 3. When chicken is done and ready to assemble chop cilantro and red peppers
  4. 4. Combine chicken, honey mustard, cilantro, and red pepper; mix well
  5. 5. Store in refrigerator!
Notes
  1. I often make more honey mustard as desired based on who I am serving to, I also often double this for meal prep!
Lexi's Clean Kitchen https://lexiscleankitchen.com/

Honey Mustard Chicken Salad

Honey Mustard Chicken SaladDo you love chicken salad? What is your favorite kind? What is the craziest chicken salad flavor combo you’ve tried  and loved?

Honey Mustard Chicken Salad

Total Time 0:00

Ingredients

  • 1 lb. organic chicken
  • 1/4 cup mustard (I often use 2 tbsp dijon, 2 tbsp spicy brown)
  • 2 tbsp raw honey
  • 1/3 cup fresh cilantro, chopped
  • 1/2 cup roasted red peppers, chopped

Directions

  • 1. Prepare chicken as desired: poach it or make some crock-pot shredded chicken
  • 2. In a bowl whisk together mustard and honey, set aside
  • 3. When chicken is done and ready to assemble chop cilantro and red peppers
  • 4. Combine chicken, honey mustard, cilantro, and red pepper; mix well
  • 5. Store in refrigerator!
  • Recipe Notes

  • I often make more honey mustard as desired based on who I am serving to, I also often double this for meal prep!
  • Loading nutrition data...
    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Baked Sweet Potato Fries with Honey Mustard

    These Oven Baked Sweet Potato Fries are crispy and so delicious, especially when paired with Honey Mustard Dipping Sauce! The perfect side to pair with just about anything.

    Oven Baked Sweet Potato Fries

    These Oven Baked Sweet Potato Fries are the PERFECT side dish. And they’re so easy to make with mostly hands-off cooking time in the oven. I love to pair mine with this addicting honey mustard dipping sauce, too. While they are crispy when they come straight from the oven, it’s easy to make a large batch and eat them throughout the week for meal prep. They do get soft once they are stored, but you can crisp them back up again inside the oven or toaster oven.

    What to serve with Sweet Potato Fries

    The options are endless for what goes well with these oven baked fries, but here are a few of our favorites:

    If you like this sweet potato recipe, check out these others:

    Sweet Potato Fries

    Prep Time 00:05 Cook Time 00:30 Total Time 0:35 Serves 4

    Ingredients

    Honey Mustard

    Directions

    1. Cut sweet potatoes into thin strips.
    2. In a large bowl, soak sweet potatoes in cold water for 10 minutes.
    3. Preheat oven to 375℉.
    4. Remove sweet potatoes from water and pat dry.
    5. Line baking sheet with parchment paper.
    6. Toss sweet potatoes with extra virgin olive oil, cinnamon, and sea salt.
    7. Bake for 3o-40 minutes, flipping in the middle until lightly browned and crispy.
    8. In a small bowl mix all of the dipping sauce ingredients.
    9. Take sweet potatoes out of oven, let cool for 5 minutes. Serve hot with dipping sauce.

    Recipe Notes

    I like using Japanese Sweet Potatoes. I find they get the crispiest!

    Loading nutrition data...
    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!