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Honey Mustard Chicken Salad Recipe

This Honey Mustard Chicken Salad Recipe combines vegan chicken, crisp vegetables, and sweet-tangy dairy-free dressing for a satisfying plant-based meal.

Print Recipe
Prep Time 15 minutes
Cook Time 3 minutes
Total Time 18 minutes
Servings: 4 servings
Calories: 230
Ingredients Method Notes

Ingredients
  

  • Vegan chicken strips — 2 cups
  • Mixed salad greens — 4 cups
  • Cherry tomatoes — 1 cup
  • Cucumber sliced — 1 cup
  • Olive oil — 1 teaspoon
  • Salt — ½ teaspoon
  • Black pepper — ¼ teaspoon
Honey mustard dressing
  • Dijon mustard — 2 tablespoons
  • Maple syrup — 2 tablespoons
  • Apple cider vinegar — 1 tablespoon
  • Olive oil — 1 tablespoon

Method
 

  1. Heat skillet with 1 teaspoon olive oil over medium heat.
  2. Cook vegan chicken strips for 5 minutes until warm.
  3. Add salad greens to large mixing bowl.
  4. Add tomatoes and cucumber slices.
  5. Whisk mustard, maple syrup, vinegar, and olive oil in small bowl.
  6. Season dressing lightly with salt and pepper.
  7. Slice cooked vegan chicken into strips.
  8. Add chicken to salad bowl.
  9. Pour dressing over salad mixture.
  10. Toss gently until coated evenly.
  11. Serve immediately.

Notes

Nutritional values (per serving)

Calories: 230
Total Fat: 8g
Saturated Fat: 1g
Carbohydrates: 16g
Fiber: 3g
Protein: 22g

Vitamins and minerals (per serving)

Vitamin A: 35%
Vitamin C: 20%
Iron: 12%
Potassium: 10%
Magnesium: 8%

Additional notes / tips

  • Add toasted almonds for crunch.
  • Sprinkle chili flakes for contrast.
  • Use arugula for peppery flavor.
  • Chill dressing before mixing for stronger taste.
  • Add avocado slices for creamy texture.