Light Chicken Salad with Honey Mustard Dressing
Griddled chicken, crisp vegetables and a honey mustard dressing: a healthy dinner in 30 minutes.
When you want something satisfying but not heavy for dinner, this salad fits the bill. It is high in protein, free of mayonnaise and ready in under half an hour.
Why it works
- Pounded chicken cooks evenly and stays juicy.
- Carrot ribbons look pretty and add crunch.
- Honey mustard dressing balances sweetness and bite.
Nutrition
Per serving (≈ 250 g). Approximate values.
How to make it
4 steps · start a timer right inside a step
Cook the chicken
Pound the chicken to an even thickness. Rub with salt, pepper, paprika and a little olive oil. Griddle for 5–6 minutes on each side, rest for five minutes, then slice.
Prep the vegetables
Shave the carrot into long ribbons with a vegetable peeler. Slice the cucumber into half-moons and halve the tomatoes. Wash and thoroughly dry the leaves.
Shake the dressing
Put the olive oil, honey, mustard, lemon juice and a pinch of salt in a small jar, screw on the lid and shake hard until thick and smooth.
Assemble and serve
Toss the leaves and vegetables with half the dressing and pile onto plates. Top with the warm chicken, drizzle over the remaining dressing and serve at once.
Cook’s tips
- 1Marinate the chicken overnight for extra juiciness.
- 2Try adding sesame seeds to the dressing.
- 3Baby spinach works instead of rocket.
- 4Sear the chicken breast in a hot pan for 5-6 minutes per side until golden brown, then let it rest for 10 minutes before slicing to keep the juices inside.
Serving & storage: Present in wide bowls with the dressing drizzled over just before eating to keep the greens crisp. Store leftovers in an airtight container in the fridge for up to two days, though add fresh dressing at the time of serving.
Packing it for lunch
Layer it in a container: dressing at the bottom, then vegetables, with leaves and chicken on top. At lunchtime, just shake or stir.
The takeaway
Simple, quick and healthy, this salad easily earns a regular spot in the weekly rotation. Swap the vegetables with the seasons to keep it fresh.
