Honey Mustard Chicken Salad

Honey Mustard Chicken Salad

Honey Mustard Chicken Salad

Honey Mustard Chicken Salad

  • Preparation Time – 15 minutes+Marinating Time
  • Cooking Time – 15-20 minutes
  • Serves 4


For the chicken:

  • 4 boneless skinless chicken breast cut into strips or 450g of chicken tenders
  • 80g Dijon mustard
  • 2 tbsp (approx. 40g) Boyne Valley Pure & Natural Honey
  • 1 tbsp lemon juice, bottled is fine
  • 2 tbsp olive oil
  • Salt and Pepper to taste1/2 teaspoon of vanilla extract

For the salad:

  • 2 ripe avocados
  • 1 cup (approx. 200g) strawberries sliced, the most delicious fragrant ones you can find
  • 1 large head of romaine lettuce or 2 heads of baby gem lettuce
  • 60g almonds
  • ½ a medium cucumber thinly sliced


  1. Whisk together Dijon through to black pepper in a jug. Place the chicken into a bowl and cover with about ⅔ of the mixture. Set the remainder to one side in the fridge.
  2. Leave the chicken to marinate in the fridge for 1 hour.
  3. Heat a griddle pan, actual barbecue or grill or a pan to cook your chicken.
  4. Once hot grease whichever option you’ve decided upon with a little olive oil. Add chicken and cook for 5 -7 minutes on each side; test the largest piece to see if cooked through.
  5. Assemble the salads and add the hot chicken.
  6. Drizzle the reserved marinate over the chicken predominantly to serve and season everything with a little more salt and pepper to taste.
  7. Mix everything up for a flavourful party in your mouth as you dig in!Notes: You could also add some goats cheese if you like which works really well with the honey!
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