Savory, tangy, and subtly sweet, this honey mustard chicken salad comes together in just 10 minutes. It’s a quick, protein-packed option that works perfectly for lunch, dinner, or make-ahead meal prep. The creamy honey mustard dressing coats tender chicken, crunchy vegetables, and cashews, creating a satisfying blend of textures and flavors that I enjoy anytime of the year.

Why You’ll Love This Recipe

I love how incredibly fast and flexible this recipe is. It uses simple, wholesome ingredients and can be adapted based on what I have in the fridge. It’s naturally gluten-free and dairy-free, and the creamy dressing ties everything together without needing any special equipment or prep. I also appreciate how well it keeps in the fridge, making it ideal for lunches or quick grab-and-go meals.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For The Dressing:

• ½ cup avocado oil mayonnaise – I use this for a rich and creamy base that’s dairy-free

• ¼ cup Dijon mustard – Adds a tangy kick with a smooth texture

• 2 tablespoons pure honey – Brings the perfect touch of natural sweetness

• ¼ teaspoon dried thyme – Adds earthy depth to the flavor

• ¼ teaspoon garlic powder – Gives a mild, savory background

• ¼ teaspoon salt – Enhances all the flavors

• ⅛ teaspoon black pepper – Adds a subtle heat and finishes the dressing

For The Chicken Salad:

• 3 cups cooked chicken breast or thighs, cubed or shredded – I often use leftover or rotisserie chicken for convenience

• 1 stalk celery, diced (about ⅓ cup) – Adds a refreshing crunch

• ⅓ cup shredded carrots – Brings color and a bit of natural sweetness

• ¼ cup diced red onion – Adds sharpness and flavor contrast

• ¼ cup chopped cashews – Offers buttery crunch and healthy fats

Directions

1. In a small bowl, whisk together the mayonnaise, Dijon mustard, honey, dried thyme, garlic powder, salt, and black pepper until smooth and well combined.

2. In a medium mixing bowl, add the cooked chicken, diced celery, shredded carrots, red onion, and chopped cashews.

3. Pour the honey mustard dressing over the chicken mixture. Toss everything together until evenly coated.

4. Serve immediately or store for later. I like serving it on top of fresh greens, in lettuce wraps, on sandwich bread, or with crackers. For an extra boost, I sometimes garnish it with additional toasted cashews and a light sprinkle of black pepper.

Servings And Timing

• Prep Time: 10 minutes

• Cook Time: None (using pre-cooked chicken)

• Total Time: 10 minutes

• Servings: Makes about 4 servings (approximately 5 cups total)

Variations

• Nut-Free Option: I swap the cashews for sunflower seeds or simply omit them altogether.

• Different Proteins: This salad works great with turkey or canned tuna in place of chicken.

• Add-Ins: Sometimes I stir in diced apples, dried cranberries, or grapes for a sweet contrast.

• Change The Mustard: I like using spicy brown mustard or stone-ground mustard for a bolder flavor.

• Make It Spicy: A dash of hot sauce or a pinch of cayenne pepper adds a little kick.

Storage/Reheating

• I store the chicken salad in an airtight container in the refrigerator for up to 3 days.

• For meal prep, I portion it into individual containers to grab throughout the week.

• Freezing isn’t ideal due to the mayonnaise base, but if I really need to, I freeze just the cooked chicken and prepare the salad fresh later.

• Reheating isn’t needed as this is a chilled salad, but I let it sit at room temperature for 5–10 minutes before eating for the best flavor.

FAQs

Can I Use Rotisserie Chicken For This Salad?

Yes, I often use rotisserie chicken to save time. I remove the skin and shred or chop the meat before mixing it in.

How Can I Make This Salad Egg-Free?

I replace the mayonnaise with an egg-free version like vegan mayo made from avocado or olive oil.

What Can I Use Instead Of Cashews?

If I’m out of cashews, I use almonds, pecans, or skip the nuts entirely for a nut-free version.

Is This Salad Good For Meal Prep?

Absolutely. I make a batch on Sunday and it holds up well for a few days in the fridge, making it perfect for busy weekdays.

Can I Serve This Warm?

While it’s meant to be served cold, I’ve also gently warmed it and served it over sautéed greens or in a wrap—it’s still delicious.

Conclusion

I find this honey mustard chicken salad to be one of the easiest, most satisfying meals I can throw together. With minimal prep and a short ingredient list, it’s a go-to recipe that never gets boring. Whether I serve it on a bed of greens, in a sandwich, or enjoy it straight from the bowl, it’s always a hit. I keep it in my rotation year-round and switch up the mix-ins to keep things interesting.