Honey Mustard Chicken Salad with Apple and Pecans

Honey Mustard Chicken Salad

Honey Mustard Chicken Salad is a chilled, scoopable mix of bite-size chicken in a creamy honey-Dijon dressing. Small cubes of red-skinned apple and celery add crispness, while chopped pecans add crunch. The dressing uses mostly mayonnaise with a little Greek yogurt for tang.

Start with fully cooked, cooled rotisserie or leftover chicken, and there’s no cooking required. Whisk and taste the dressing before folding it into the salad so you can adjust the sweetness and mustard flavor without breaking up the chicken.

Prep time: 20 minutes | Cook time: 0 minutes | Serves: 4 | Optional chilling: 20 to 30 minutes

Ingredients

• 3 cups cooked, cooled chicken, cut into bite-size pieces (420g)
• 1/3 cup mayonnaise (75g)
• 2 tablespoons plain Greek yogurt (30g)
• 1 1/2 tablespoons Dijon mustard (25g)
• 1 tablespoon honey (20g)
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon kosher salt, or to taste
• 1/4 teaspoon black pepper, plus more for serving
• 1/2 cup finely diced celery (50g)
• 1 medium red-skinned apple, cored and diced small (150g)
• 1/3 cup chopped pecans (35g)
• Celery sticks and round crackers, for serving

How to Make Honey Mustard Chicken Salad

1. Whisk the dressing: In a small bowl, whisk the mayonnaise, Greek yogurt, Dijon, honey, lemon juice, salt, and pepper until smooth. Taste and adjust the honey, Dijon, or lemon juice a little at a time.
2. Prepare the mix-ins: Cut the cooled chicken into distinct bite-size pieces, not a fine mince. Dice the celery and apple small so they distribute evenly, and chop the pecans.
3. Fold together: Combine the chicken, celery, apple, and most of the pecans in a large bowl. Fold in the dressing gradually, using enough to coat the pieces evenly without leaving dressing pooled at the bottom. Reserve a few pecans for serving.
4. Chill or serve: Cover and refrigerate for 20 to 30 minutes if desired, or serve right away. Stir before serving and taste for seasoning.
5. Finish: Spoon the salad onto a shallow platter. Scatter the reserved pecans and a little black pepper over the top. Serve cold with celery sticks and round crackers alongside.

If cooking chicken separately, use a method suited to the cut and cook it to 165°F (75°C) in the thickest part. Let it cool before adding the creamy dressing.

How to Balance the Dressing

The dressing should taste creamy and tangy-sweet, with mustard present but not overpowering. If it tastes too sharp or mustard-forward, add a little honey. For more mustard flavor, add Dijon; for more tang, add lemon juice. Make these adjustments before the dressing goes into the chicken.

Ingredient Swaps

The apple, celery, and pecans give this version its color and crunch, but mix-ins can vary. For a richer, dairy-free dressing, replace the Greek yogurt with an equal amount of mayonnaise. For a tangier, no-mayo version, use plain Greek yogurt in place of the mayonnaise and adjust the honey and lemon to taste.

Yellow or spicy brown mustard can replace Dijon, though the flavor will change. Omit the pecans if serving someone who needs a nut-free salad.

Ways to Serve It

Serve the salad on a platter with crackers and celery sticks for scooping, or use it as a filling for a sandwich, wrap, croissant, or pita. It can also be spooned over greens; the salad itself remains a creamy chicken mixture.

Make-Ahead and Storage

Keep the salad covered in an airtight container in the refrigerator and use it within 3 days. It can be made the night before; stir it before serving. For the freshest crunch, keep any extra pecans separate until serving.

If liquid collects during storage, drain the excess or stir it back in, depending on the texture you prefer. If the salad then seems dry, fold in a small spoonful of mayonnaise or yogurt. Serve cold rather than reheating. Freezing is not recommended for the best texture because the creamy mixture may change after thawing.

Nutrition

Approximate nutrition per serving, based on 1/4 of the recipe (about 200g): 405 calories, 34g protein, 24g fat, and 11g carbohydrates. Per 100g: about 200 calories, 17g protein, 12g fat, and 6g carbohydrates. Values vary with the chicken and brands of mayonnaise, yogurt, and mustard used.