Honey Mustard Chicken Salad without Mayo is a fresh, light twist on a classic favorite. It’s all about tender chicken tossed with crisp greens, crunchy veggies, and a sweet-tangy honey mustard dressing that doesn’t rely on mayo at all. The dressing feels bright and clean, perfectly balancing the flavors without any heaviness.
I love making this salad when I want something satisfying but not too rich. The honey in the dressing adds just the right touch of sweetness, while the mustard gives it a little kick. It’s a great way to enjoy chicken salad without feeling weighed down, and I find that it stays tasty even when packed for lunch the next day.
One of my favorite ways to serve this salad is with some warm crusty bread on the side or wrapped up in a soft tortilla for a quick, healthy lunch. It’s simple, fresh, and perfect for warmer days when you want something cool but still filling. Plus, it’s an easy recipe that I keep coming back to whenever I need a quick, feel-good meal.
Key Ingredients & Substitutions
Chicken breasts: They provide tender, lean protein that works great grilled or pan-seared. If you want something quicker, shredded rotisserie chicken is a good shortcut. For a vegetarian option, try chickpeas or grilled tofu.
Dijon mustard: This adds a smooth tangy flavor to the dressing. If you don’t have Dijon, yellow mustard works, but it’s milder. For a little extra kick, try spicy brown mustard.
Honey: The honey balances the sharpness of mustard with sweetness. You can swap with maple syrup or agave nectar for a vegan-friendly version.
Apple cider vinegar or lemon juice: Both add fresh acidity to brighten the dressing. Lemon juice gives a lighter, citrusy note. Use either based on your preference or what’s on hand.
Mixed greens: A combo like romaine, spinach, or spring mix adds different textures and freshness. Feel free to add arugula or kale for peppery or hearty greens.
Grapes and cucumber: These bring sweet and crunchy contrasts that make the salad interesting. If grapes aren’t available, try chopped apple or dried cranberries for sweetness.
How Can You Make the Honey Mustard Dressing Smooth Without Mayo?
Since this recipe skips mayo, the key is to create a creamy texture with oil and careful whisking. Here’s how to nail it:
- Start combining the wet ingredients (mustard, honey, vinegar) in a bowl or jar.
- Slowly add olive oil in a thin stream while whisking continuously—this helps the oil emulsify and thicken the dressing.
- Whisking by hand is best for better control, but you can use a jar with a lid and shake vigorously.
- Season with garlic powder, salt, and pepper last, then taste and adjust for balance.
This method gives you a silky, tangy dressing that clings nicely to your salad without needing mayo. It’s fresh, light, and packs full of flavor.
Equipment You’ll Need
- Skillet or grill pan – I like this because it helps get a nice sear on the chicken and keeps cleanup simple.
- Sharp knife and cutting board – makes slicing the chicken and chopping veggies safe and easy.
- Whisk or jar with lid – perfect for mixing the honey mustard dressing till smooth and emulsified.
- Large mixing bowl – for tossing the greens, grapes, cucumber, and chicken together easily.
Flavor Variations & Add-Ins
- Swap chicken for cooked shrimp or crispy bacon for a different protein twist.
- Add sliced almonds or walnuts for extra crunch and nutty flavor.
- Mix in diced apples or dried cranberries for a sweeter, fruity touch.
- Use different greens like arugula or kale to change the texture and flavor profile.
How to Make Honey Mustard Chicken Salad without Mayo
Ingredients You’ll Need:
For the Salad:
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- 6 cups mixed salad greens (romaine, baby spinach, or spring mix)
- 1 cup red grapes, halved
- 1 cucumber, diced
- ½ cup croutons (optional for crunch)
- 2 tablespoons fresh parsley or chives, chopped (for garnish)
For the Honey Mustard Dressing (without mayo):
- 3 tablespoons Dijon mustard
- 2 tablespoons honey
- 2 tablespoons apple cider vinegar or lemon juice
- ¼ cup olive oil
- 1 teaspoon garlic powder
- Salt and black pepper, to taste
How Much Time Will You Need?
This recipe takes about 20 minutes in total: 10-15 minutes to cook the chicken and prepare the salad, plus 5 minutes to mix the honey mustard dressing and assemble everything. It’s a quick and fresh meal you can whip up easily any day of the week.
Step-by-Step Instructions:
1. Prepare the Chicken:
Season the chicken breasts with salt and black pepper on both sides. Heat the olive oil in a skillet over medium-high heat. Cook the chicken for 5-7 minutes per side until it’s cooked through and nicely browned. Remove from heat and let the chicken rest for a few minutes. Then slice it into bite-sized pieces.
2. Make the Honey Mustard Dressing:
In a small bowl or jar, whisk together Dijon mustard, honey, apple cider vinegar or lemon juice, garlic powder, salt, and pepper. Slowly drizzle in the olive oil while whisking continuously until the dressing becomes smooth and emulsified.
3. Assemble the Salad:
In a large bowl, combine the mixed salad greens, halved grapes, diced cucumber, and croutons if using. Toss gently to mix the ingredients.
4. Add the Chicken and Dressing:
Place the sliced chicken on top of the salad. Drizzle the honey mustard dressing evenly over the salad and chicken.
5. Garnish and Serve:
Sprinkle chopped fresh parsley or chives on top for a fresh flavor. Serve immediately, tossing lightly if you like, or keep the dressing separate until you’re ready to eat to keep the salad crisp.
Can I Use Pre-Cooked or Rotisserie Chicken?
Yes! Using pre-cooked or rotisserie chicken is a great shortcut. Just shred or slice it and add it directly to the salad. This saves cooking time without sacrificing flavor.
How Should I Store Leftovers?
Store leftover salad and dressing separately in airtight containers in the fridge for up to 2 days. Keep the dressing separate to prevent the greens from becoming soggy. Re-toss the salad with dressing before serving.
What Can I Substitute for Honey in the Dressing?
If you want to avoid honey, try maple syrup, agave nectar, or a little brown sugar as a natural sweetener. These options keep the dressing sweet and balanced without changing the texture.
Can I Make the Dressing in Advance?
Absolutely! The honey mustard dressing can be made up to a week ahead and stored in the fridge. Just give it a good shake or whisk before using, as some separation may occur.