Chunky Chicken Salad with Honey Mustard Dressing
If adding both the pear and apple seems like too much fruit and too much sweetness, you can just add one or the other.
Servings: 4
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.
Notes
*I highly recommend a good quality Dijon mustard for this recipe. I like Grey Poupon and I have even used the Aioli Garlic Mustard Sauce from Trader Joe's! This works well too! Do not use yellow mustard.
**Pickled Red Onions recipe, click here