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.Jump to Recipe
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
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
- 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!