Creamy Honey Mustard Chicken (Print Version)
Juicy chicken over crisp greens smothered in a sweet and tangy honey mustard dressing, ready in 35 minutes.
# What You'll Need:
→ For the Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 tbsp olive oil
03 - Salt and black pepper, to taste
→ For the Creamy Honey Mustard Dressing
04 - 3 tbsp mayonnaise
05 - 2 tbsp Greek yogurt
06 - 2 tbsp Dijon mustard
07 - 2 tbsp honey
08 - 1 tbsp lemon juice
09 - 1 clove garlic, finely minced
10 - Salt and black pepper, to taste
→ For the Salad
11 - 4 cups mixed salad greens (romaine, spinach, arugula)
12 - 1 cup cherry tomatoes, halved
13 - 1/2 small red onion, thinly sliced
14 - 1 cucumber, sliced
15 - 1 ripe avocado, diced
16 - 1/4 cup roasted sunflower seeds (optional)
# How to Make It:
01 - Preheat a grill pan or skillet over medium heat. Brush the chicken breasts with olive oil and season generously with salt and black pepper on both sides.
02 - Place the chicken in the heated pan and cook for 6 to 7 minutes per side, until fully cooked through and the internal temperature reaches 165°F. Transfer to a cutting board and let rest for 5 minutes before slicing or dicing.
03 - In a mixing bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, honey, lemon juice, and minced garlic until smooth and creamy. Season with salt and pepper to taste.
04 - In a large salad bowl, combine the mixed greens, cherry tomatoes, red onion, cucumber, and avocado. Toss gently to distribute evenly.
05 - Arrange the sliced chicken over the salad. Drizzle generously with the creamy honey mustard dressing and toss gently to coat all ingredients.
06 - Sprinkle with roasted sunflower seeds if desired. Serve immediately while the chicken is still warm.
# Expert Advice:
01 -
- The dressing comes together in about two minutes and tastes far better than anything you will find in a bottle at the grocery store.
- It is endlessly adaptable, meaning you can swap proteins, greens, or crunch toppings based on whatever your fridge is holding that day.
02 -
- Adding the dressing too far in advance will wilt the greens into a soggy mess, so always wait until the last possible moment.
- Resting the chicken is not optional and skipping it means dry, chewy pieces that no amount of dressing can rescue.
03 -
- Pounding the chicken to an even thickness before cooking is the single most reliable way to avoid dry, overcooked edges and undercooked centers.
- Warming the honey slightly in the microwave for ten seconds makes it easier to measure and whisk smoothly into cold ingredients.