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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!


Bacon Wrapped Sweet Potato Wedges