Honey Mustard Chicken Salad

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For the marinade:

  • 4 chicken breasts
  • 1/4 cup fresh lemon juice
  • 1/4 cup extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon Celtic Sea Salt

For the honey-mustard:

  • 1 cup mayonnaise (I used Sir Kensington’s) – or use egg-free mayo for egg-free option
  • 3 tablespoons olive oil
  • 3 tablespoons raw honey (I used really raw honey)
  • 3 tablespoons Dijon mustard
  • 1 tablespoon raw apple cider vinegar

For the salad:

  • 1 head red or green leaf lettuce, washed, patted dry and torn into bite-size pieces
  • 1 pint cherry tomatoes, cut in half lengthwise
  • 2 avocados, cut into bite-size pieces
  • 1/2 English cucumber, cut into bite-size pieces
  • 1/4 cup pumpkin seeds (soaked and dehydrated or sprouted preferred)


  1. Place the chicken in a large baking dish. Whisk together the lemon juice, olive oil, garli,c and sea salt and then pour over the chicken. Marinate at room temperature for 1 hour.
  2. Heat grill pan over medium heat for 2 minutes. Grill the chicken until cooked through. You can also grill on an outdoor grill. Cool for 10 minutes and then cut into bite-size pieces.
  3. Place the mayo, olive oil, honey, Dijon, and apple cider vinegar in a blender and blend until smooth. The dressing makes more than needed for just one salad, so store the leftovers in a Mason jar in the fridge. You can use it for other salads or as a dip for vegetables or chicken nuggets.
  4. Place the lettuce, cherry, tomatoes, avocado, cucumber, pumpkin seeds, and chicken in a large salad bowl and dress with the honey-mustard dressing.