Dinner

Loaded Chicken Salad with Honey Mustard Vinaigrette Recipe

ByJake Silas October 21, 2025October 21, 2025

Introduction

This Loaded Chicken Salad with Honey Mustard Vinaigrette is a vibrant and satisfying meal perfect for lunch or dinner. Packed with fresh veggies, tender chicken, and a tangy homemade dressing, it’s a refreshing way to enjoy a healthy, flavorful salad.

A white bowl filled with a layered salad featuring fresh green spinach leaves at the bottom, topped with several slices of grilled chicken breast glazed with a light dressing on the right side. Above the chicken, there are thin, curled cucumber ribbons and bright yellow cherry tomato halves. To the right edge, thin slices of radish add a pop of pink and white. On the left side, crispy brown bacon pieces sit beside a small pile of curly white cheese cubes. Below the cheese is a neat fan of bright green avocado slices, partially topped with thin rings of red onion. A gold and dark wood fork rests inside the bowl on the right side, all placed on a white marbled surface with a glass of bright pink drink nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 chicken breasts (pounded out to 1/2 inch)
1 tsp salt
1-2 tbsp olive oil
Bacon (cooked and cut into pieces)
Lena’s Kitchen pickled onions
Tomatoes (cut into wedges)
Radishes (sliced)
Cucumber (use peeler for thin slices or slice with knife)
Hearts of palm (sliced)
Avocado (sliced)
Salad greens
½ cup olive oil (for vinaigrette)
3 tbsp mustard
1 ½ lemon (juiced)
½ small shallot
½ tbsp honey

Instructions

Step 1: Finely chop the shallot. In a bowl, whisk together the olive oil, mustard, lemon juice, chopped shallot, and honey until well combined. Set the Honey Mustard Vinaigrette aside.
Step 2: Bring the chicken breasts to room temperature by leaving them out of the fridge for about 30 minutes. Place them in a plastic bag and gently pound to 1/2 inch thickness using a meat mallet.
Step 3: Heat a pan over medium-high heat and add 1-2 tablespoons of olive oil. Season the chicken with salt, then cook for 6 to 8 minutes on each side until the internal temperature reaches 165ºF. Remove the chicken from the pan and let it rest under foil for 10 minutes.
Step 4: While the chicken cooks and rests, prepare the vegetables and toppings: slice the tomatoes, radishes, cucumber, hearts of palm, and avocado. Cook and chop the bacon if not already prepared.
Step 5: Slice the rested chicken breasts. In a large bowl, combine the salad greens, sliced chicken, bacon, pickled onions, and all the prepared vegetables.
Step 6: Drizzle the Honey Mustard Vinaigrette over the salad and gently toss to combine. Serve immediately and enjoy!

Tips & Variations

Use a meat thermometer to ensure perfectly cooked chicken without drying it out.
Substitute bacon with grilled turkey bacon or omit for a lighter version.
Try adding nuts like toasted almonds or walnuts for extra crunch.
For a dairy twist, sprinkle some crumbled feta or goat cheese on top.

Storage

Store leftover salad components separately in airtight containers in the refrigerator for up to 2 days. Keep the dressing in a sealed jar. Reheat the chicken if desired before assembling the salad. Avoid storing the salad fully dressed to prevent sogginess.