My Honey Mustard Chicken Salad combines chunks of chicken, sliced almonds, and green onions in a not-too-sweet honey mustard sauce and is perfect for piling on sandwiches or scooping on top of salad greens.
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Another deli classic!
By now you’ve probably realized how passionate I am about creating recipes for the iconic New York deli salads, such as potato salad, tuna salad, and macaroni salad.
My New York deli-style chicken salad is one of the most popular recipes here at Sip and Feast and this honey mustard chicken salad is just as delicious!
Honey mustard chicken salad can be found in many delis and is excellent in wraps, on rolls, and scooped on top of greens. My favorite way to serve it is piled onto a croissant with some lettuce – the sweetness of the chicken salad is the perfect match to the flaky, buttery croissant!
Recipe Ingredients
All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.
- Chicken. Chicken breasts are my go-to for this recipe. You can also use the meat from a rotisserie chicken, if desired, to make things even easier, though nothing here is complicated at all, I promise!
- Honey and mustard. I’m using Dijon mustard and some local raw honey for my honey mustard chicken salad. You can also use yellow mustard if preferred.
- Nuts. Sliced almonds add great texture to this salad. Feel free to use walnuts or pecans in place of or omit entirely if you can’t have nuts.
- Green onion. I love the flavor, texture, and color the green onion adds.
- Chicken base. Poaching the chicken breasts in chicken base (I use Better Than Bouillion low-sodium) adds even more chicken flavor to the salad.
See the recipe card for full information on ingredients and quantities.
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How to make it
Each number corresponds to the numbered written steps below.
- Heat a large saucepan or pot with the chicken base and enough water to later submerge the chicken breasts by 3 inches. Bring the water and base to a boil and once boiling, add the chicken breasts and cover. Bring back to a boil and once boiling, remove the pot from the heat and set aside, covered, for at least 20 minutes, and as long as 60 minutes.
- Remove the chicken breasts from the water, place on a cutting board and cut into chunks.
- Spread the chunks onto the board to cool and then sprinkle with the pepper, salt, and granulated garlic.
- If you prefer a smoother consistency, use your hands to shred the chicken chunks into smaller pieces. In a large bowl, whisk together the mustard, honey, vinegar, and mayonnaise. Once the chicken is cool, add it to the honey mustard mixture along with the green onions and almonds and mix well to combine. Taste test and season with more salt and pepper if needed. While you can enjoy the honey mustard chicken salad right away, it will taste even better the next day. Serve in a wrap, on a sandwich, or salad and enjoy!
Recipe tip
For best results, allow the flavors in the honey mustard chicken salad to mingle in the fridge for several hours, ideally overnight. Be sure to drain any excess water the next day and if it’s at all dry, add a bit more mayonnaise.
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If you’re looking for more great deli-inspired salads, give these other recipes a try!
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Honey Mustard Chicken Salad
Ingredients
- 3 large chicken breasts about 1 1/2 pounds
- 2 tablespoons Better than Bouillon chicken base
- 1/2 teaspoon fine sea salt plus more to taste
- 1/4 teaspoon white pepper
- 1/4 teaspoon granulated garlic
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 1 tablespoon white vinegar
- 1/2 cup mayonnaise plus more as needed
- 3/4 cup sliced almonds
- 1/4 cup sliced green onions
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Instructions
- Heat a large saucepan or pot of water with the chicken base so that the chicken breasts will be submerged by at least 3 inches of water.
- Once boiling, add the chicken breasts and cover. Bring back to a boil and once boiling, remove the pot from the heat and set aside, covered, for at least 20 minutes.
- Chop the chicken breasts into chunks and spread out on a cutting board to cool. Sprinkle the pepper, salt, and granulated garlic on top of the chicken pieces so that it absorbs all of the flavor.
- In a large bowl whisk the mustard, honey, vinegar, and mayonnaise together.
- Once the chicken is cool, add it to honey mustard mixture along with almonds and green onions and mix well to combine. Taste test and season with more salt and pepper if required.
- It is highly recommended to cover and refrigerate the chicken salad overnight. The next day, any excess liquid should be drained, and a bit more mayo can be mixed in before serving. Enjoy!
Notes
- Better flavor. It is highly recommended to refrigerate overnight. The flavor will be far better and the chicken salad can be thoroughly drained to remove excess water. Make sure to mix a little more mayonaisse if needed.
- Nuts. Any nut can be used. Crushed walnuts work great.
- Rotisserie. Sub storebought rotisserie chicken for an even faster meal.
- Sweetness. Chicken salad is all about the balance between the acid and sweetness. Increase the honey if you find the mustard too strong.
- Leftovers. Honey mustard chicken salad can be saved in the fridge for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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James, This chicken salad recipe sounds delish! I look forward to making it and offering feedback. I find all your recipes are earthy and easy to follow. You are a wonderfully caring and passionate chef! Thank you!
We hope you love it, Roseanne!
What type of vinegar do you use?
Hi Robbie, for this recipe it’s white vinegar.
It’s very delicious .thank you for this and all your delicious recipes .
We’re happy you enjoyed this one, Pauline!