Honey Mustard Chicken Salad

Honey Mustard Chicken Salad

I am a lover of all things honey mustard, and grilled chicken salads. Naturally, I had to blend the two together for an amazing lunch or dinner option. The blend of protein, fiber, and fat makes this a well balanced meal that will satisfy everyone at the table. This recipe is gluten free and paleo friendly.

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My love for honey mustard stems back to my fast food days. Literally, any time I was offered a condiment I immediately responded with “honey mustard”, followed by “please” of course. Honey mustard is such a delightful flavor, and I paired it with sweet potatoes, bacon, and toasted cashews for an amazing salad that can be served as a lunch or dinner.

When I made my Bacon Wrapped Sweet Potato Wedges I seriously put them on top of everything. I made them with breakfast, lunch, and dinner. The recipe is linked here and down below. If you are not a bacon fan, then you can easily use 1 medium sized sweet potato and chop and roast alongside the Brussel sprouts. The dressing is super simple to make as well. Salad dressings can contain a lot of unnecessary ingredients such as highly processed oils and sugars that cause inflammation. I always opt for homemade dressings or Primal Kitchen brand for simple and healthy options. I hope you enjoy this salad as much as I do. I am craving one as I type this.

Honey Mustard Chicken Salad

Mindful Living With Amanda
Gluten Free & Paleo Friendly
Course Main Course, Salad
Servings 2 people


Honey Mustard Chicken

  • 2 chicken breasts, sliced lengthwise in half
  • 2 tbsp apple cider vinegar
  • 2 tbsp avocado oil
  • 1 tbsp raw honey
  • 1 tbsp stone ground mustard Primal Kitchen's Brown Mustard is a good option

Roasted Brussel Sprouts

  • 1 1/2 cups washed, and halved Brussel sprouts
  • 2 tsp avocado oil
  • 1/4 tsp sea salt

Salad Bowl

  • 4 cups mixed greens
  • 1/4 cup toasted, unsalted cashews toasted in a small pan over medium heat for about 5 minutes
  • 1 whole avocado, sliced
  • 3 Bacon Wrapped Sweet Potato Wedges Recipe is linked below*


  • 1 tbsp avocado oil
  • 1 tbsp apple cider vinegar
  • 1 tsp raw honey
  • 1 tsp stone ground mustard
  • 1 tsp fresh lemon juice


  • Poke the raw chicken with a fork and mix in the marinade ingredients. Allow the chicken to set with the marinade for 30 minutes to an hour prior to grilling.
  • Preheat the oven to 400 degrees, and prepare the sweet potatoes and Brussel sprouts while the chicken marinates
  • Prepare & bake the bacon wrapped sweet potatoes (recipe is linked below), or you can chop up a sweet potato and roast with the sprouts. Just cut the sweet potatoes into smaller chunks so they roast evenly.
  • Toss the Brussel sprouts onto a baking sheet lined with parchment paper and coat with the avocado oil and sea salt. Roast for about 10-15 minutes until crisp
  • Cook the chicken until no longer pink. I grilled mine, but you can bake it if that is more your thing as well.
  • Combine and whisk together all of the dressing ingredients
  • Arrange all of the salad ingredients in a bowl with the sprouts, sweet potatoes, toasted cashews, sliced chicken, and sliced avocado. Drizzle on the dressing, and enjoy!
Sweet & Savory Chicken Salad

Sweet & Savory Chicken Salad

I love chicken salads for a simple lunch, appetizer, or a light dinner. You can serve this dairy-free, gluten-free, paleo and Whole 30 compliant dish anytime of the year. The touch of sweet from the cinnamon and raisins mixed with the savory of the chicken, mayo, and mustard makes this a winner in my home.

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I love any recipe that can be meal prepped and kept good in the fridge for weekday lunches or snacks. What is even better is the convenience of grabbing a rotisserie chicken to take the element of cooking actual chicken breasts out of the mix. Whoever invented rotisserie chickens is a genius, and I am forever thankful. Can you agree?

Simply, prep and measure all of your ingredients and combine them into a large mixing bowl and you are good to go. The most labor intensive parts are shredding the chicken and chopping the celery and grapes. If that sounds easy enough then this is going to be a breeze for you!

For myself, I will serve these stuffed inside of romaine or bib lettuce or with some SimpleMills crackers. For my husband, I will put this between some sprouted Ezekiel bread and have some more celery or carrot sticks on the side. Don’t be fooled, he will later go grab some chips or additional crackers as well. Tim seems to have been blessed with a bottomless pit for a stomach. You can imagine how busy our kitchen gets.

Sweet & Savory Chicken Salad

Mindful Living With Amanda
Gluten Free, Dairy Free & Paleo


  • 2 cups shredded chicken
  • 1/2 cup chopped celery
  • 1/2 cup halved grapes
  • 1/4 cup chopped red onion
  • 1/4 cup unsalted, chopped pecans
  • 2 tbsp unsweetened raisins
  • 1/4 tsp cinnamon
  • 3 tbsp avocado mayo
  • 1 tbsp stone ground mustard
  • salt to taste


  • Combine all of the ingredients in a medium mixing bowl and fold in until evenly coated
  • Store in an airtight container for up to 3-5 days for optimal freshness.
Kale Chicken Caesar Salad

Kale Chicken Caesar Salad

If you are a lover of Caesar salads then you have to dig into to this recipe. This salad has the perfect blend of protein, healthy fats and fibrous greens to satisfy any pallet. People often overlook Caesar salads, but with the right flavors they can be quite dynamic. You can dig into this for lunch or for dinner. This salad is gluten free, Keto friendly, and it can be Paleo if you ditch the cheese.

I love crafting salads. For the longest time I truly believed salads were something that always tasted better if someone else made them. Then I started to get into the stride of learning different flavor and texture combinations. I often make my own dressings, but hands down Primal Kitchen makes the best store bought varieties that are clean and simple. In this recipe their Caesar dressing brings the dish to life.

Before I start preparing anything for the salad I make a package of Simple Mills’ Artisan Bread mix, which will later serve as my croutons. While the bread is cooking I start to build the salad. I used a mix here of organic baby kale, romaine and mixed greens. Then, I tossed the pine nuts into a pan over medium heat and let them toast while frequently moving them around to prevent burning. Once the pine nuts are done I add them to greens.

Next, I take the prosciutto and lay the slices on a piece of parchment paper and let them crisp in the oven while the bread is baking. I keep an eye on the prosciutto while the pieces crisp for about 10 minutes and then remove them from the oven. After the prosciutto is cooled I will then cut the pieces into little bits and then add them to the salad. Often times I will shred some raw organic cheddar cheese and toss it in as well. When the bread is done I cut the slices into cubes, toss them with olive oil and Italian seasoning and add them back into the oven until the they are crisp.

On week nights I often grab a rotisserie chicken to make dinner prep simple. Grabbing a chicken from Whole Foods is my go-to. Here I shredded the breast meat and each serving got 4-6 oz, and then my kids ate the rest for their dinners. Its a win-win for everyone at the table.

Kale Chicken Caesar Salad
Serves 2


  • 1 package of Simple Mills Artisan Bread Mix
  • 4 cups of baby kale or your choice of salad greens
  • 8-12 oz of shredded rotisserie chicken
  • 1/2 cup of pine nuts
  • 4 tablespoons of Primal Kitchen Caesar dressing
  • 6 oz of Prosciutto (I used Applegate Naturals)
  • 2 tablespoons of avocado oil
  • 1 tablespoon of dried Italian seasoning
  • 1 lemon
  • Optional: 1/2 cup of shredded raw organic cheddar cheese (I use Organic Valley brand)


  • Prepare the Simple Mills bread mix per the directions for a loaf and bake for the allotted time
  • Place the Prosciutto slices on a piece of parchment paper, add it to the oven during the last 10 minutes of the bread’s cooking time and bake until they are nice and crisp
  • Meanwhile, toss the pine nuts in a pan over medium heat while stirring frequently until they are nicely toasted then remove from the heat
  • When the Prosciutto is nice and crisp remove it from the oven and cut into little pieces
  • When the bread is done cut half of the loaf into slices and then into cubes. Place the cubes on a baking sheet with parchment paper and drizzle on the avocado oil and Italian seasoning and mix until the croutons are evenly coated. Place the croutons into the oven for another 8-10 minutes until golden brown and toasted
  • Add the kale, chicken, pine nuts, 1/2 cup of croutons, prosciutto, and cheese (if you choose to add it) into a bowl. Top the salad with the juice of half a lemon and Caesar dressing, and toss it all together until evenly coated.