This post may contain affiliate links. Please read my disclosure policy.
About This Recipe
If you’re looking for a fresh, satisfying meal that’s packed with protein and flavor, these Honey Mustard Chicken Apple Salad Bowls are exactly that. Crisp romaine, juicy chicken, sweet apples, crunchy pecans, and creamy feta are tossed with an easy homemade honey mustard dressing for a salad that’s hearty enough to be dinner but simple enough for meal prep lunches all week long. It’s the perfect summer meal that is great to have on hand when you need something quick and satisfying!
For more healthy meals like this fresh salad, try my Blueberry Grilled Chicken Salad, Magic Spice Salmon Superfood Salad, Balsamic Grilled Chicken Salad with Strawberries and Goat Cheese, Grilled Chicken and Sweet Potato Hot/Cold Salad, Healthy Taco Salad with Ground Turkey, or Blackened Salmon Salad with Air Fried Salmon Bites.
Why You’ll Love This Honey Mustard Chicken Salad Recipe
- High in protein: Lean chicken and Greek yogurt in the dressing make this salad satisfying enough for a full meal.
- Perfect balance of flavors: Sweet apples, tangy feta, crunchy pecans, and creamy honey mustard dressing create the perfect combination of sweet, savory, and crunchy.
- Great for meal prep: Prep the ingredients ahead of time and assemble fresh throughout the week for quick lunches.
- Easy to customize: Swap the fruit, nuts, cheese, or greens based on what you have on hand.
- Ready in about 30 minutes: A simple meal that’s great for busy weeknights or lunch the next day
- Chicken tenderloins: Tenderloins cook quickly and stay juicy, but boneless skinless chicken breasts or chicken thighs work just as well. Rotisserie chicken is another great shortcut.
- Seasonings: A simple blend of garlic powder, salt, and black pepper to season the chicken.
- For the salad: I used romaine (any green works), red apple, crumbled feta and walnuts (almonds or candied pecans are all delicious substitutions).
- For the honey mustard dressing: The homemade dressing is made using plain Greek yogurt, Dijon mustard, honey, apple cider vinegar, olive oil, and a little bit of garlic powder and salt. You can substitute mayonnaise for part of the Greek yogurt for a richer dressing if preferred.
- Cheese: Swap the feta for goat cheese, blue cheese, or shredded sharp cheddar.
- Greens: Use spinach, mixed greens, kale, or spring mix instead of romaine.
- Pears: Try sliced pears instead of apples during the fall months.
- Extra carbs: Add cooked quinoa or farro for extra fiber and to make this salad even heartier.
- Vegan: Use maple syrup instead of honey to make the dressing vegan-friendly.
- Dairy-free: Make it dairy-free by using your favorite dairy-free yogurt and omitting the feta or replacing it with a dairy-free alternative.
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. Season chicken tenderloins with garlic powder, salt, and pepper.
2. Heat a large skillet over medium heat and spray with cooking spray or add a small drizzle of olive oil. Add chicken and cook for 5–6 minutes per side, or until cooked through and the internal temperature reaches 165°F.
3. Let rest for 5 minutes, then slice or chop.
4. Meanwhile, make the dressing. In a small bowl, add the Greek yogurt, Dijon mustard, honey, apple cider vinegar, olive oil, garlic powder, and salt.
5. Whisk until smooth.
6. Add romaine, apple, cucumber, feta, and pecans to a large bowl. Top with cooked chicken. Drizzle with honey mustard dressing and toss to combine, or serve the dressing on the side. Divide into bowls and enjoy!
Store the salad, dressing, and chicken separately in airtight containers in the refrigerator for up to 4 days. Keeping everything separate prevents the lettuce from becoming soggy.
If meal prepping, portion the lettuce, apples, cucumber, feta, pecans, and chicken into containers, then store the dressing separately until you’re ready to eat. Toss everything together just before serving for the freshest texture.
Helpful Tips
- Let the chicken rest: Allowing it to rest for 5 minutes before slicing helps keep it juicy.
- Slice the apples just before serving: This keeps them crisp and prevents browning. If prepping ahead, toss them with a squeeze of lemon juice.
- Toast the pecans: Toasting the pecans in a dry skillet for just a few minutes enhances their flavor and adds even more crunch.
- Adjust the dressing to taste: Add a little extra honey if you like it sweeter or another splash of apple cider vinegar for more tang.
- Dress just before serving: This keeps the romaine crisp and fresh.
- Double the dressing: It’s delicious on other salads, grilled vegetables, wraps, or as a dip for chicken throughout the week.
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Honey Mustard Chicken Apple Salad Bowls
Ingredients
- 1 lb chicken tenderloins
- 1/2 tsp. garlic powder
- 1/2 tsp. salt
- 1/4 tsp. black pepper
For the salad:
- 6 cups chopped romaine
- 1 large red apple chopped
- 1 cup cucumber chopped
- 1/3 cup crumbled feta cheese
- 1/4 cup chopped pecans
For the honey mustard dressing:
- 1/4 cup plain Greek yogurt 60g
- 2 Tbsp. Dijon mustard 30g
- 1 Tbsp. honey 21g
- 1 Tbsp. apple cider vinegar 15g
- 1 Tbsp. olive oil 15g
- 1/4 tsp. garlic powder
- Pinch of salt to taste
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes. Scroll for macros and MyFitnessPal code.
Instructions
- Season chicken tenderloins with garlic powder, salt, and pepper.
- Heat a large skillet over medium heat and spray with cooking spray or add a small drizzle of olive oil. Add chicken and cook for 5–6 minutes per side, or until cooked through and the internal temperature reaches 165°F. Let rest for 5 minutes, then slice or chop.
- Meanwhile, make the dressing. In a small bowl, whisk together Greek yogurt, Dijon mustard, honey, apple cider vinegar, olive oil, garlic powder, and salt until smooth.
- Add romaine, apple, cucumber, feta, and pecans to a large bowl. Top with cooked chicken.
- Drizzle with honey mustard dressing and toss to combine, or serve the dressing on the side.
- Divide into bowls and enjoy!
Notes
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
