Honey mustard chicken salad packs a sweet-and-spicy edge, with crisp apple, and toasted pecans into every forkful. You make one batch, stash it in the fridge, and pull it out for lunch or a no-cook dinner all week long. It’s relatively cheap, it’s loaded with protein, and it doesn’t taste like something you threw together just to survive a hectic weeknight.
I’ve been on a serious chicken salad kick lately. It’s easy on the wallet, it fills me up, and I can make it once and eat it for days. But I get bored fast, so I keep switching things up, and this version might be my favorite yet.
The honey and two kinds of mustard do the heavy lifting here. Dijon brings the sharp bite, whole-grain mustard adds little pops of texture, and the honey rounds it all out so it’s balanced rather than harsh. It doesn’t taste like the average chicken salad.
If your idea of chicken salad is a sad, mayo-heavy scoop, this one will change your mind. The honey mustard brings tang and a little kick, the apples add crunch and a touch of sweet, and the pecans give it a toasted, buttery bite. It’s the same easy, make-ahead meal you already rely on, just nothing like last week’s.
Best of all, it comes together in minutes, and if you grab a rotisserie chicken, you can skip the cooking entirely. Below I’ll walk you through the ingredients, a few easy swaps, and how to keep it fresh all week. Grab a rotisserie chicken on the way home, and this is barely cooking at all.
Looking for more chicken salad variety? Try my bacon ranch chicken salad, chicken salad with apples, or Mexican chicken salad.
Ingredient Notes
For exact amounts needed see the recipe card below
- Shredded cooked chicken: A rotisserie chicken is the easy route and adds extra flavor with no effort. Leftover baked or poached chicken works just as well.
- Dijon mustard and whole grain mustard: Using both is the trick. Dijon adds smoothness, and the whole grain adds little bursts of texture and bite.
- Honey
- Mayonnaise
- Apple cider vinegar
- Apple: Pick a crisp variety like Honeycrisp, Gala, or Fuji, so it holds up.
- Celery
- Red onion
- Pecans
- Garlic powder
- Pepper
How to Make Honey Mustard Chicken Salad
- Add the Dijon mustard, honey, mayonnaise, whole-grain mustard, apple cider vinegar, garlic powder, and pepper to a large bowl. Whisk until the dressing is smooth.
- Stir in the shredded chicken, celery, red onion, apple, and pecans. Stir until everything is completely coated in the dressing.
- Cover and refrigerate for 15 minutes, or until you’re ready to eat.
Serving Ideas
My favorite way to eat this is to pile it onto a flaky croissant or whole-wheat bread, which turns it into a proper lunch with almost no effort. It’s just as good stuffed into a wrap.
For something lighter, spoon it into lettuce wraps or serve it over a bowl of mixed greens. And when I want a snack, I scoop it up with crackers straight from the bowl. It travels well too, so it’s a good one for packed lunches and picnics.
How to Store
Store the chicken salad in an airtight container in the fridge for 2 to 3 days. It’s an excellent make-ahead dish too. Give it a quick stir before serving, since the dressing tends to settle.
Tips
Be sure to check out the step by step instructions
- Grab a pre-cooked rotisserie chicken to save time and effort.
- Keep the celery, apple, and onion finely diced so every bite has a good mix of flavor and crunch.
- Give it at least 15 minutes in the fridge before serving so the flavors come together.
- Toast the pecans in a dry pan for a few minutes first if you want deeper flavor and more crunch.
- Add the diced apple close to serving if you’re making it far ahead, so it stays crisp.
Reader Questions
A rotisserie chicken is the easiest and adds the most flavor, but any cooked chicken works. Leftover baked, grilled, or slow cooked chicken breast or thighs are all fine. You’ll need about 1 pound of shredded chicken.
Yes, it keeps well. If you’re making it more than a day out, stir the diced apple in closer to serving so it stays crisp.
Walnuts are the easiest swap. You can also leave the nuts out entirely for a nut-free version, or use sunflower seeds for crunch.
Swap some or all of the mayonnaise for plain Greek yogurt. You’ll get a tangier dressing with less fat, and the honey and mustard still carry the flavor.
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Honey Mustard Chicken Salad
Ingredients
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- ¾ cup mayonnaise
- 2 tablespoons whole grain mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon pepper
- 1 pound cooked chicken shredded
- ½ cup celery diced
- ½ cup red onion diced
- ½ cup apple diced
- ⅓ cup pecans chopped
Instructions
- Add the Dijon mustard, honey, mayonnaise, whole grain mustard, apple cider vinegar, garlic powder, and pepper to a large bowl and whisk.2 tablespoons Dijon mustard, 2 tablespoons honey, ¾ cup mayonnaise, 2 tablespoons whole grain mustard, 1 tablespoon apple cider vinegar, 1 teaspoon garlic powder, 1 teaspoon pepper
- Add in the cooked shredded chicken, the celery, red onion, apple, and pecans and stir until completely coated.1 pound cooked chicken, ½ cup celery, ½ cup red onion, ½ cup apple, ⅓ cup pecans
- Place in the refrigerator for 15 minutes or until you are ready to serve. Serve and enjoy!
Notes
- Grab a pre-cooked rotisserie chicken to save time and effort.
- Keep the celery, apple, and onion finely diced so every bite has a good mix of flavor and crunch.
- Give it at least 15 minutes in the fridge before serving so the flavors come together.
- Toast the pecans in a dry pan for a few minutes first if you want deeper flavor and more crunch.
- Add the diced apple close to serving if you’re making it far ahead, so it stays crisp.
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Nutrition Information
Nutrition facts are estimates.
