Honey & Mustard Chicken Salad


sweet and tangy entree salad that will leave everyone begging for more


Honey & Mustard Chicken Salad


  • 1 chicken breast
  • 3 cups spinach
  • 1 egg
  • 1/2 cup cherry tomatoes
  • 1/2 cup chickpeas
  • 1/4 avocado
  • 2 tablespoons mustard
  • 1 teaspoon honey
  • 1 teaspoon salt
  • 1 teaspoon black pepper


1. Whisk together mustard and honey. Divide dressing in half. Cut the chicken into cubes and cook on a high heat until no longer pink; reduce heat to medium and add chickpeas. Cook for few more minutes and add half of the dressing.
2. Pour water into a small pan, add the egg. Bring the water to boil and turn it off, leave the egg in the water for 7 minutes. In the meantime cut the cherry tomatoes and avocado.
3. Wash your greens (I used spinach, but you can substitute it with arugula, kale or mixed greens), dry it with kitchen towel and put into a big bowl. Add the tomatoes, avocado, egg, chicken and chickpeas and mix all together. Use reserved dressing to drizzle over salad and top with freshly cracked black pepper if desired.
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