Honey Mustard Chicken Salad

Total Time
Prep 35 mins
Cook 7 mins

I got this from an Easy Stovetop Chicken of the World cookbook. It's easy to make ahead and bring to work as a nice refreshing lunch.


  1. Rinse chicken in cold water, pat dry with paper towels and cut into 1/2 inch cubes. Peal and mince the garlic. Heat 1 T oil in a skillet over medium heat and add the garlic. Saute for 1 minute until garlic is fragrant stirring constantly. Salt and pepper the chicken and add to pan. Cook for 4 - 5 minutes until lightly browned on all sides and cooked through. Remove from pan and let cool.
  2. Dressing: in a medium bowl stir the honey, mustard and lemon juice. Whisk in 2 tablespoons of oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.
  3. Use a melon baller to get honeydew balls (or cut into small squares). Peel the kiwis and cut them in half lengthwise and then in slices.
  4. In a large bowl combine the chicken with the melon balls and kiwi's, add dressing and gently stir.
  5. Arrange on plate over radicchio leaves.
Most Helpful

This recipe has everything for summer.
Fresh, light and so tasty.
The dressing goes so well with everything and this makes for a lovely lunch on a hot summer's day.
Wonderful, easy and delcious recipe. Thanks Buzymomof3.

Tisme December 23, 2012

This recipe is a true delight! Fresh and tasty, like summer on a plate. I had some leftover chicken grilled in Orange-Thyme Sauce and Marinade for Grilling so I used that and skipped the step of cooking the chicken - it was a terrific match and made lunch that much easier. The dressing is terrific and perfect with the fruits and chicken. Served over leaf lettuce because that's what I had on hand. Just loved this - thanks for sharing the recipe! Made for ZWT8, Chefs gone WILD!

loof August 06, 2012

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