Honey Dijon Chicken Salad Recipes

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HONEY-DIJON CHICKEN SALAD



Honey-Dijon Chicken Salad image

This delightful main-dish salad has an easy sauce/dressing that lends a sweet-tangy flavor to the mix. "You can add or take away vegetables to suit your taste," notes Janelle Hensley of Harrisonburg, Virginia.

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 2 servings.

Number Of Ingredients 8

1/2 pound chicken tenderloins, cut into 1-1/2-inch pieces
2 tablespoons honey, divided
2 tablespoons Dijon mustard, divided
3 cups torn leaf lettuce
2 hard-boiled large eggs, chopped
2 tablespoons each chopped green, sweet orange and yellow pepper
1 tablespoon chopped onion
2 teaspoons sesame seeds

Steps:

  • Preheat oven to 350°. Place chicken in a greased 1-1/2-qt. baking dish. Combine 1 tablespoon each of honey and mustard; pour over chicken. Cover and bake until chicken is no longer pink, 20-25 minutes., In a large bowl, combine the lettuce, eggs, peppers, onion and sesame seeds; divide between 2 plates. Top with chicken. Combine remaining 1 tablespoon each honey and mustard; drizzle over chicken.

Nutrition Facts : Calories 301 calories, Fat 9g fat (2g saturated fat), Cholesterol 279mg cholesterol, Sodium 498mg sodium, Carbohydrate 25g carbohydrate (19g sugars, Fiber 2g fiber), Protein 35g protein. Diabetic Exchanges

EASY GRILLED HONEY-DIJON CHICKEN



Easy Grilled Honey-Dijon Chicken image

Provided by Sunny Anderson

Categories     main-dish

Time 2h25m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons honey
2 tablespoons Dijon mustard
1 tablespoon extra-virgin olive oil, plus more for grill
1/2 teaspoon kosher salt
Freshly ground black pepper
4 boneless skinless chicken breasts, butterflied
1 lime, cut into wedges

Steps:

  • In a small bowl, add the honey, mustard, 1 tablespoon of oil and salt and pepper, to taste. Mix well and put the mixture into a large plastic resealable bag. Add the chicken, seal the bag and shake to incorporate. Refrigerate at least 2 hours.
  • Preheat the grill to medium heat.
  • Remove the chicken from the bag and arrange it on a well-oiled grill. Cook until a nice crust forms on both sides, about 4 to 5 minutes per side. Let the chicken rest on a serving platter for 10 minutes before serving. Serve with lime wedges.

DIJON CHICKEN SALAD



Dijon Chicken Salad image

This chicken salad is wonderful and easy to prepare. Plus, most of the ingredients you likely have right in your pantry. Serve it on pita halves, croissants, or rolls.

Provided by Susan C

Categories     Salad

Time 20m

Yield 6

Number Of Ingredients 11

2 (10 ounce) cans chunk chicken
1 cup sliced celery
1 cup halved seedless green grapes
1 cup halved seedless red grapes
¼ cup dried cranberries
2 teaspoons dried chives
2 tablespoons honey
1 tablespoon Dijon mustard
¾ cup mayonnaise
½ teaspoon salt
⅛ teaspoon ground black pepper

Steps:

  • Mix together the chicken, celery, green grapes, red grapes, cranberries, and chives in a bowl. Whisk together the honey, mustard, mayonnaise, salt, and pepper in a separate bowl. Add the mustard mixture to the chicken mixture, stir to coat.

Nutrition Facts : Calories 431.7 calories, Carbohydrate 21.4 g, Cholesterol 68.3 mg, Fat 29.6 g, Fiber 1.1 g, Protein 21.1 g, SaturatedFat 5.4 g, Sodium 899.9 mg, Sugar 18.6 g

HONEY MUSTARD CHICKEN SALAD RECIPE BY TASTY



Honey Mustard Chicken Salad Recipe by Tasty image

Here's what you need: honey, dijon mustard, olive oil, garlic, salt, pepper, boneless, skinless chicken thighs, bacon, romaine lettuce, cherry tomatoes, red onion, avocado

Provided by Alix Traeger

Categories     Lunch

Yield 4 servings

Number Of Ingredients 12

⅓ cup honey
¼ cup dijon mustard
2 tablespoons olive oil
2 cloves garlic, minced
2 teaspoons salt
1 teaspoon pepper
4 boneless, skinless chicken thighs
¼ cup bacon, chopped
4 cups romaine lettuce, chopped
1 cup cherry tomatoes, halved
¼ red onion, sliced
1 avocado, pitted and sliced

Steps:

  • In a small bowl or liquid measuring cup, mix the honey, mustard, oil, garlic, salt, and pepper.
  • Place the chicken thighs in a dish and pour the marinade over the chicken, reserving half for later.
  • Flip the chicken thighs over, fully covering them in the marinade.
  • Cover the dish with plastic wrap and refrigerate for 30 minutes to an hour.
  • Heat a large skillet over medium heat, and place the chicken thighs in the pan.
  • Cook for five minutes on each side, or until the chicken is cooked through.
  • Remove the chicken and set aside.
  • Wipe the pan clean and place back on the heat.
  • Add the chopped bacon to the pan and cook until crispy, about ten minutes.
  • Transfer the bacon to a paper towel-lined plate to drain.
  • Add three tablespoons of water to the reserved marinade and stir to combine.
  • Slice the chicken into strips.
  • Add the romaine, cherry tomatoes, red onion, avocado, cooked bacon, and chicken to a bowl and drizzle with the remaining honey mustard dressing.
  • Enjoy!

Nutrition Facts : Calories 432 calories, Carbohydrate 38 grams, Fat 22 grams, Fiber 5 grams, Protein 23 grams, Sugar 31 grams

DIJON CHICKEN SALAD



Dijon Chicken Salad image

This is, by far, my most requested recipe. In addition to the traditional grapes, this chicken salad also features sweet apricots.-Raymond Sienko, Hawleyville, Connecticut

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 13

4 cups cubed cooked chicken
1 cup sliced celery
1 cup seedless green grapes, halved
1 cup seedless red grapes, halved
1/4 cup chopped dried apricots
1/4 cup sliced green onions
3/4 cup mayonnaise
2 tablespoons honey
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/8 teaspoon pepper
Lettuce leaves
1/2 cup sliced almonds

Steps:

  • In a large bowl, combine the first six ingredients. In a small bowl, combine the mayonnaise, honey, mustard, salt and pepper. Pour into chicken mixture; toss to coat. Cover and refrigerate until serving. Serve on a lettuce-lined plate. Sprinkle with almonds.

Nutrition Facts : Calories 504 calories, Fat 33g fat (5g saturated fat), Cholesterol 93mg cholesterol, Sodium 513mg sodium, Carbohydrate 22g carbohydrate (18g sugars, Fiber 2g fiber), Protein 30g protein.

HONEY-DIJON CHEF'S SALAD



Honey-Dijon Chef's Salad image

Dinner for six ready in 25 minutes! Ham, cheese, beans and veggies arranged over spring greens flavored with honey-Dijon dressing makes a delicious main-dish salad.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 6

Number Of Ingredients 9

1 bag (5 oz) mixed spring greens
3/4 cup honey Dijon dressing
1 package (8 oz) diced cooked ham (about 1 1/2 cups)
6 oz Swiss cheese, cut into 1/4-inch cubes (about 1cup)
3/4 cup canned garbanzo beans, drained
1 small cucumber, cut in half lengthwise, then sliced (about 1 cup)
1 cup halved grape tomatoes
1/4 cup roasted salted sunflower nuts
4 medium green onions, chopped (1/4 cup)

Steps:

  • Place greens on large platter; drizzle with dressing. Arrange ham, cheese, beans, cucumber and tomatoes in stripe pattern over greens. Sprinkle with sunflower nuts and onions.

Nutrition Facts : Calories 360, Carbohydrate 14 g, Cholesterol 50 mg, Fat 3 1/2, Fiber 3 g, Protein 20 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 870 mg, Sugar 5 g, TransFat 0 g

HONEY DIJON CHICKEN, WARM POTATO SALAD



Honey Dijon Chicken, Warm Potato Salad image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 22

1/4 cup white balsamic vinegar
2 tablespoons bacon renderings, at room temperature
1 tablespoon Dijon mustard
1 cup 80/20 blended oil
Salt and pepper
1/2 gallon vegetable oil
1/2 cup honey mustard
1 cup milk
4 eggs, whipped
Four 6-ounce chicken breasts
1 tablespoon salt
1 teaspoon pepper
1 cup all-purpose flour
1 cup Japanese breadcrumbs
1 tablespoon grapeseed oil
1/4 cup julienned red onion
1 cup haricot verts
1 cup red potatoes, poached or steamed, medium doneness
1/4 cup cooked and diced bacon
1/4 cup chicken stock
1 tablespoon minced fresh parsley
2 boiled eggs, diced

Steps:

  • For the dressing: In a food processor, mix the vinegar, bacon renderings and mustard. Mix well, and then slowly drizzle in the oil until well emulsified. Taste and season.
  • For the chicken: Preheat the oil in a large, heavy pot or deep-fryer to 350 degrees F. In a bowl, blend the honey mustard, milk and eggs. Next, sprinkle the breasts with the salt and pepper. Then toss in the flour, then the egg wash and finally coating each breast well with the breadcrumbs. Repeat the process with each breast. Fry for 3 minutes. Flip and finish for a final 3 minutes. Once the chicken is cooked, remove from the oil and allow any excess oil to drain over paper towels.
  • For the salad: In a 10 inch saute pan over medium heat, warm the oil and then add the onions, haricot verts and potatoes. Cook, stirring occasionally, for 3 to 4 minutes. Then reduce the heat and keep warm for dressing.
  • In second saute pan over medium-high heat, warm the bacon for 2 minutes. Then add the chicken stock to deglaze the pan and create a pan sauce for the salad. Next, add the prepared dressing and warm for 1 minute. Pour the sauce in the cooked potato salad, stir to evenly coat and then add the parsley and egg to finish. Portion and serve.

HONEY MUSTARD CHICKEN SALAD



Honey Mustard Chicken Salad image

We love chicken salad, so I like to make variations and try them. I serve this honey mustard chicken salad on small buns found in my local bakery. Very good.

Provided by Jess

Categories     Meat and Poultry     Chicken     Chicken Salad Recipes

Time 1h20m

Yield 4

Number Of Ingredients 8

2 breast half, bone and skin removed (blank)s chicken breasts, cooked and chopped
2 cups seedless red grapes, halved
2 cups diced apples
½ cup chopped celery
½ cup chopped walnuts
½ cup mayonnaise
¼ cup honey
3 tablespoons Dijon mustard

Steps:

  • Combine chicken, grapes, apples, celery, and walnuts in a large bowl. Combine mayonnaise, honey, and Dijon mustard in a small bowl, stirring well. Gently stir into chicken mixture. Cover and chill.

Nutrition Facts : Calories 534.4 calories, Carbohydrate 46 g, Cholesterol 47 mg, Fat 33.7 g, Fiber 3.6 g, Protein 16.7 g, SaturatedFat 4.8 g, Sodium 485 mg, Sugar 38.2 g

HONEY DIJON CHICKEN SALAD



Honey Dijon Chicken Salad image

While I have dozens of chicken salad recipes I made this last night for a church supper and put it at the top of my list favorites. The honey and Dijon mustard really make this salad stand out. We use a slice of white and a slice of wheat bread to make the sandwiches, and also cut them into fourths making triangles. Serving these on a pretty platter, point side up makes for a great presentation.

Provided by Childrens Minister

Categories     Lunch/Snacks

Time 30m

Yield 24 sandwiches, 10-12 serving(s)

Number Of Ingredients 11

6 boneless skinless chicken breasts, poached and chopped fine
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/2 cup finely chopped pecans
1 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon honey
seasoning salt, and
pepper
1 loaf white bread
1 loaf whole wheat bread

Steps:

  • Poaching chicken: Place breasts in a large pot of cold water. Cover with a lid and bring to a boil over medium heat. Boil 7 minutes or until chicken is cooked through.
  • Remove from pot to plate and cool enough to chop.
  • Salad:.
  • Add chopped chicken to a large bowl, stir with a fork to begin breaking the chicken up. Add the celery, onion, and pecans stirring well. Add mustard, mayonnaise, honey, and salt and pepper. Stir well. Taste and adjust seasoning.
  • Open one of the loaves of bread, remove the heels and place on your counter. Place about 2-3 Tablespoons of salad on each slice of bread. Spread with spoon to cover. Open the second loaf of bread, remove the heels, and place on top of the salad. Cut sandwich with serrated knife into triangles. Serve on lettuce lined platter point side up.
  • Note: this is really good on toast, too.

HONEY MUSTARD CHICKEN SALAD



Honey Mustard Chicken Salad image

Dijon,Honey, Orange Juice & Mrs. Dash Seasoning gives this light, low carb, low sodium salad a nice kick. And an excellent recipe for leftover grilled chicken that can be topped chow mein noodles if you like. This is my twist on a recipe I found at Mrs.Dash.com. Prep time does not include chill time.

Provided by BakinBaby

Categories     Chicken

Time 10m

Yield 4 serving(s)

Number Of Ingredients 14

1/4 cup red wine vinegar
1/4 cup orange juice
2 tablespoons olive oil
1 teaspoon orange zest (optional)
1 tablespoon honey
1 tablespoon Dijon mustard
3 tablespoons Mrs. Dash seasoning mix (Original Blend)
1 teaspoon salt (optional)
3 cups chicken (cooked-cubed)
1 1/2 cups celery (thinly sliced or diced)
1 (11 ounce) can mandarin orange segments (drained)
1/3 cup almonds (sliced-toasted)
1 cup chow mein noodles (optional)
lettuce leaf

Steps:

  • Combine vinegar,oil,orange juice,zest,salt,Mrs. Dash,honey & dijon mustard in a container with a tight fitting lid, cover & shake well to combine.
  • Combine chicken and celery in a medium bowl, pour dressing over chicken mixture and toss to mix well.
  • Cover & chill; 2-3 hours.
  • At the same time, place canned mandarin oranges in refrigerator so they will be cold when you prepare the salad.
  • To prepare; add drained mandarin oranges & almonds to chilled chicken mixture, toss to combine.
  • Serve on lettuce leaves, topped with chow mein noodles if you like.

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