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This Honey Mustard Chicken Salad is a fun twist on classic chicken salad with a sweet, tangy dressing, crisp apples, crunchy walnuts, and plenty of tender chicken. It’s one of my favorite make-ahead lunches because it’s just as good on a buttery croissant as it is tucked into a wrap or scooped up with crackers.
Chicken salad has always been one of my favorite lunches because it’s easy to make ahead and somehow tastes even better the next day. But every once in a while, I want something that feels a little different from the classic mayo-based version.
I don’t think chicken salad needs a complete makeover to feel new. Sometimes all it takes is a different dressing. The combination of Dijon mustard and honey adds just the right balance of tangy and sweet while still keeping everything I love about classic chicken salad.
Why Honey Mustard Works So Well in Chicken Salad
The best chicken salads strike a balance between creamy, crunchy, and full of flavor. This recipe keeps everything I love about classic chicken salad while giving it a different flavor profile that’s still familiar and easy to love.
Honey mustard brings a sweet, tangy flavor that pairs naturally with savory chicken, while Greek yogurt keeps the dressing creamy without feeling heavy. Add crisp apples, crunchy walnuts, and fresh celery, and every bite has a mix of creamy, crunchy, sweet, and savory.
Here’s why I love this version:
- A sweet, tangy dressing that isn’t too heavy. Greek yogurt, Dijon mustard, and honey create a creamy dressing with just the right balance of tangy and sweet. It has plenty of flavor without overpowering the chicken.
- Something crunchy in every bite. Crisp celery, Honeycrisp apple, and chopped walnuts add layers of texture.
- Easy to make ahead. Like most chicken salads, I actually think this one tastes even better after it’s had a little time in the refrigerator for the flavors to come together.
- More than just a sandwich filling. Pile it onto a buttery croissant, tuck it into a wrap, scoop it up with crackers, or serve it over greens when you’re in the mood for something lighter.
- A different way to use leftover chicken. Whether you have grilled chicken, poached chicken, or a rotisserie chicken to use up, this recipe turns it into a lunch that feels anything but ordinary.
Ingredient Notes
For full recipe instructions and complete list of ingredients, scroll down to the recipe card at the bottom of this page.
- Chicken: You can use cooked chicken breast, rotisserie chicken, or any leftover chicken you have on hand. I prefer chopped chicken over shredded because every bite has a better balance of chicken, apples, celery, and walnuts.
- Greek Yogurt: I recommend using plain Greek yogurt with at least 2% milk fat. It creates a creamier dressing that coats the chicken well without feeling too heavy. Nonfat Greek yogurt will work, but the dressing won’t be quite as rich.
- Dijon Mustard: Dijon gives the dressing its signature tangy flavor without overpowering the other ingredients. I don’t recommend substituting yellow mustard here because the flavor is sharper and sweeter.
- Honeycrisp Apple: Honeycrisp is my favorite because it’s crisp, juicy, and holds it texture well after being mixed into the salad. Fuji or Pink Lady apples are great alternatives if that’s what you have.
- Lemon juice: A squeeze of lemon juice brightens up the salad.
- Walnuts: The walnuts add a buttery crunch that pairs really well with the honey mustard dressing. If walnuts aren’t your favorite, chopped pecans work just as well.
How to Make Honey Mustard Chicken Salad
This Honey Mustard Chicken Salad comes together in just a few minutes once the chicken is cooked.
- Add the Greek yogurt, dijon mustard, honey, lemon, salt, and pepper to a large bowl.
- Whisk the dressing together until well combined and smooth.
- Add all the remaining ingredients to the bowl and toss with the dressing until fully combined.
- Serve as a sandwich, wrap, or in a dish with crackers or on top of a salad.
jamie’s tips
Small Tips That Make a Big Difference
- Let the chicken cool before mixing. Warm chicken can thin the dressing and soften the apples and celery. I like using completely cooled chicken so the dressing stays creamy and everything keeps its crisp texture.
- Dice everything about the same size. Small, evenly chopped apples, celery, onion, and walnuts make every bite balanced. You get a little crunch, a little sweetness, and plenty of chicken instead of one ingredient overpowering the others.
- Taste before serving. The sweetness of honey and the tanginess of Dijon can vary by brand, so I always taste the finished salad before serving. If you’d like it a little sweeter, add another drizzle of honey. If you prefer more tang, stir in another teaspoon of Dijon.
- Give it a little time in the refrigerator. You can enjoy it right away, but I think it’s even better after about 30 minutes in the refrigerator. The flavors have time to come together, and the dressing thickens slightly.
- Toast the walnuts if you have a few extra minutes. It’s completely optional, but lightly toasted walnuts add a deeper, nuttier flavor that pairs really well with the honey mustard dressing.
Ways to Serve It
One of my favorite things about this chicken salad is how many different ways you can serve it. Here are a few of the ways I come back to most often:
- Pile it onto a croissant. A buttery croissant makes this feel like something you’d order at a restaurant. It’s my favorite way to serve it when I’m making lunch for friends or family.
- Wrap it up. Spoon it into a whole wheat wrap or tortilla with lettuce for an easy lunch that travels well.
- Keep it simple with crackers. Pair it with your favorite crackers and fresh fruit for a quick lunch or afternoon snack.
- Serve it over greens. If you’re in the mood for something lighter, spoon it over a bed of mixed greens or chopped romaine. The honey mustard dressing doubles as the salad dressing.
- Stuff it into lettuce cups. Butter lettuce or romaine leaves make a fresh, crunchy alternative to bread.
Storage and Meal Prep
One of the best things about this Honey Mustard Chicken Salad is that it holds up really well in the refrigerator. I actually think the flavors are even better after it’s had a few hours to chill.
Refrigerate: Store the chicken salad in an airtight container in the refrigerator for up to 4 days. Give it a quick stir before serving if the dressing settles slightly.
Meal prep: Divide the chicken salad into individual containers for easy lunches. Pack crackers, croissants, wraps, or lettuce leaves separately so they stay fresh until you’re ready to eat.
Make ahead: If you’re serving this for a gathering, you can make it a day in advance. The flavors continue to develop as it chills, making it just as good, if not better, the next day.
Freezing: I don’t recommend freezing this recipe. The Greek yogurt dressing and fresh apples don’t hold up well after thawing, and the texture becomes watery.
More Chicken Salad Recipes
If you’ve made and loved this Honey Mustard Chicken Salad or any other recipe on my blog, please leave a 🌟 star rating and comments below!
Honey Mustard Chicken Salad
Ingredients
- 3 cups chicken breast, cooked and shredded or chopped
- 1/2 cup plain Greek yogurt, at least 2% recommended
- 2-3 tablespoons dijon mustard
- 1 1/2 tablespoons honey
- 1 tsp lemon juice, more to taste
- 1/4 teaspoon salt, more to taste
- 1/4 teaspoon freshly ground pepper
- 1/2 cup finely diced celery
- 1/4 cup finely diced sweet onion
- 1 honeycrisp apple, finely diced
- 1/4 cup chopped walnuts
Instructions
- In a large bowl whisk together Greek yogurt, dijon mustard, lemon juice, honey, salt and pepper.
- Add all remaining ingredients and toss with the dressing until fully combined.
- Serve as a sandwich, wrap, in a dish with crackers or on top of a salad.
Notes
- Start with 2 tablespoons of dijon mustard and add more from there if you prefer it.
- Taste test after mixing up and add more salt, pepper, dijon mustard or honey if needed.
Nutrition
Nutrition information is automatically calculated and should only be used as an estimate.
Food photography by Marie-Catherine Dubé.
