One of my favorite proteins for meal prep just got a Fall upgrade.
Honey Mustard Chicken Salad
Course: Lunch, SnacksCuisine: American
Servings
5
servingsPrep time
20
minutesCooking time
0
minutesTotal time
20
minutesThis sweet and tangy honey mustard chicken salad is great for high-protein lunches and snacks.
Ingredients
1 lb chicken, cooked and shredded
1/2 cup avocado oil mayonnaise
2 tbsp Dijon mustard
2 tbsp whole grain mustard
2 tbsp pure honey
1 tsp apple cider vinegar
1/2 cup apple, finely diced
2 stalks celery, finely diced
1/4 cup red onion, shallots, or scallions, finely diced
1/4 cup chopped pecans or walnuts
1 tsp salt
1/2 tsp garlic powder
1/4 tsp black pepper
Directions
- To a small bowl, add the mayonnaise, mustards, honey, apple cider vinegar, garlic powder, salt, and pepper; whisk to combine.
- Chop and shred your cooked chicken, then set it to the side in a large bowl.
- Chop and prepare your produce (celery, apple, onion) and pecans. Add them to the bowl with the chicken.
- Pour dressing over your chicken mixture. Mix well and taste. Adjust salt and pepper as needed.
- Once done, serve with crackers and enjoy! Store any leftovers in an airtight container in the fridge for up to four days.
Notes
- If making the chicken from scratch, I recommend boiling. Add chicken breasts to a medium pot and season with salt and pepper. Cover with at least 1″ of water and bring up to a boil. Once boiling, reduce heat to low, cover with a lid, and let simmer for about 15-20 minutes, or until the chicken is cooked through. After the chicken is cooked, transfer it to a large bowl, or the bowl of a stand mixer, and shred it. Alternatively, you can use 2 forks to shred it.
