Chunky Chicken Salad with Honey Mustard Dressing! Chicken breast, celery, pecans, apples and pears for sweetness and more! So delicious and packed with flavor and texture!
Hello friends! We are officially in Spring and the warm weather is here! I’ve been getting myself to the gym and trying to walk more. I feel like we all love the warmer weather and spend the spring getting ourselves ready for the summer- ha! I’m not about losing weight and focusing on the number on the scale. In fact, I don’t weigh myself anymore! I was bound to that scale for too long. I don’t need that in my life.
One of these days I hope to share more of what’s been going on in my life but for now, it’s all about wellness, peace, love and grace for myself and enjoyment and happiness.
What’s Been Going On
I can’t believe we are in May! It’s crazy to think about how fast this year is flying by. Summer will be here before we know it and for once, I am ready .. at least I think I am. I’ve already have camps lined up and we pretty much have a schedule and know what we’re doing. Like most summers, the oven will be off as much as possible and we’ll be grilling outside.
I’m all about the easy to make, no fuss, under 25 minutes, recipes and this chicken salad is just that!
Chunky Chicken Salad with Honey Mustard Dressing
I’m sharing this chunky chicken salad . . it’s so delicious and I kind of stumbled on this flavor bomb accidentally. I had some honey mustard dressing made and decided to pour some over the top. So delicious, so zippy, sooooo much flavor, you have to try this!
Chunky Chicken Salad with Honey Mustard Dressing
Ingredients
For the Honey Mustard Dressing:
- 2 tablespoons good quality Dijon mustard*
- 2 tablespoons avocado oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 clove garlic minced
- salt and pepper to taste
For the chicken salad:
- 3 pieces chicken breasts (1 to 1.5 lbs.) boneless and skinless; cut into pieces or strips
- 2 to 3 stalks celery diced
- 1/2 red pear chopped
- 1/4 to 1/2 apple chopped
- 1/2 cup pecans chopped + more if needed
- 1/2 cup pickled red onions** chopped
- 2 to 3 tablespoons mayonnaise
- 1/2 or 1 teaspoon dijon mustard
- salt and pepper to taste
Instructions
For the Honey Mustard Dressing:
- This dressing couldn’t be any easier to make! Combine/whisk all of the ingredients in a mason jar or small bowl. Taste and adjust anything as needed. Set aside.
For the chicken salad:
- Bring a pot of water to a boil and add the chicken breast pieces. Boil for 8 to 9 minutes or until cooked through completely. Drain, chop up and set aside. Alternatively, you can pan fry the chicken breasts if desired.
- Using a large bowl, add the cooked, chopped chicken breast, celery, pears, apples, pecans, pickled red onions, mayo, dijon mustard, honey mustard dressing, salt and pepper. Mix well, taste and adjust anything as needed.
- Enjoy by the spoonful, in a wrap, with chips or with crackers. To store: store in air tight containers in the fridge. Should be eaten within 2 to 3 days max.
