Our chicken salad wasn’t full of grapes and nuts and seeds. It had a mayo base with onions and celery and seasonings.
Similiar to how we made tuna salad. Sometimes my mom would use chicken from a can. Shudder all you like but at the time I loved it.
Now my tastes have changed. No canned chicken here, I like roasting my own chicken. In this recipe I use mustard instead of mayo for a base.
Removing the mayo makes dishes more friendly for potluck and backyard summer parties.
I came up with this really simple but amazingly tasty chicken salad. I use chicken from bone-in chicken breasts and make a bunch at a time.
Andrea’s Honey Mustard Chicken Salad
- 3 to 4, Bone-in, Skin-On, Chicken Breasts
- 1/4 Small to Medium Red Onion, thinly sliced
- 2TBSP Dijon Mustard
- 2TBSP Whole Grain Mustard
- 3TBSP Red Wine Vinegar
- 2TBSP Olive Oil
- 1 1/2TBSP Honey
- Sprinkle of salt, pepper, garlic powder
Preheat oven to 400 degrees. Line a baking sheet with foil and place chicken on baking sheet. You can rub the chicken down with a bit of olive oil (nore more than 1/2tsp each) and sprinkle with a little bit of the seasonings above.
Bake chicken until fully cooked, about 10-15 minutes.
Remove from oven and allow to fully cool.
In a small mixing bowl combine everything but the chicken and onion. Stir until everything is well mixed.
When the chicken is cool, remove skin and discard. Start shredding the chicken and add that to a large glass mixing bowl along with the onion.
Pour dressing over chicken and onions, and stir to combine. Cover and set in fridge for at least an hour before serving.
Serve on a salad or on a toasted bun, and enjoy!
This makes a decent sized amount of chicken salad. It serves Scott and I two meals each at least.
I’ve also made this using four chicken breasts, keeping the dressing amount the same. This recipe makes a good bit of chicken salad, perfect to have on hand for sandwiches and salads through the week.
This is one of our favorites and something I am starting to have in the fridge often especially as the weather starts to turn warmer.
It’s not over dressed so there’s no worries about losing the great chicken flavor. The red onion can get a little potent so if you feel like 1/4 of an onion might be too much, decrease the amount.
This will last in the fridge, covered for several days.
We’ve eaten it cold on salads and in wraps. Also toasted up on a sandwich with melty swiss cheese. However you want to dish this up, will be a winner!
Have fun guys, and remember, always play with your food! Enjoy!