Honey Mustard Chicken Salad
Honey Mustard Chicken Salad combines seasoned baked chicken with crisp romaine, tomatoes, red onion, feta, crunchy wonton strips, and a sweet honey mustard dressing. It is an easy main-course salad for lunch or dinner.
Equipment
- Aluminium Foil
- Baking Dish, Shallow
- Large mixing bowl
- Meat thermometer
- oven
- Salad Tongs
Ingredients
For the Chicken
- 2 boneless skinless Chicken Breasts pounded to ½-inch thickness
- ½ teaspoon Kosher Salt
- ½ teaspoon Black Pepper freshly ground
- ½ teaspoon Garlic Powder
- Cooking Spray for greasing
For the Salad
- 6 cups Romaine Lettuce chopped
- 2 Roma Tomatoes diced
- ½ medium Red Onion diced
- ½ cup Feta Cheese crumbled
For Serving
- 1 cup Crunchy Wonton Strips
- 1 cup Honey Mustard Dressing
Instructions
Prepare the Chicken
- Preheat the oven to 375°F (190°C).
- Lightly coat a shallow baking dish with cooking spray.
- Season both sides of the chicken breasts with kosher salt, black pepper, and garlic powder.
- Arrange the chicken breasts in a single layer in the prepared baking dish.
- Cover the baking dish with aluminium foil.
- Bake for 20 minutes until the chicken is cooked through.
- Check that the thickest part has reached an internal temperature of 165°F (74°C).
- Remove the chicken from the oven.
- Let it rest for 5 minutes.
- Dice the chicken into bite-sized pieces.
Prepare the Salad
- Place the chopped romaine lettuce in a large mixing bowl.
- Add the diced tomatoes, red onion, crumbled feta, and diced chicken.
- Toss gently until all the ingredients are evenly distributed.
Finish and Serve the Salad
- Divide the salad among four bowls.
- Top each portion with crunchy wonton strips.
- Drizzle the honey mustard dressing over each serving.
- Serve immediately.
Notes & Wine Advice
Serving Suggestions
Serve the salad immediately while the chicken is warm and the wonton strips are crisp. Add crusty bread, garlic toast, fresh fruit, or a light soup for a larger meal. It also works well as a packed lunch when the dressing and wonton strips are stored separately.Recipe Notes
Pounding the chicken breasts to an even thickness helps them cook at the same rate. Use a meat thermometer rather than relying only on clear juices. Let the chicken rest before cutting so more of its moisture remains inside the meat.Variations
Replace feta with cheddar, goat cheese, blue cheese, or avocado. Add cucumber, sweetcorn, grated carrot, bacon, boiled egg, or sliced apple. Tortilla strips, croutons, or toasted nuts can replace the wonton strips.Storage
Refrigerate the chicken and vegetables in separate airtight containers for up to three days. Store the dressing and wonton strips separately. Assemble only the quantity needed so the lettuce and crunchy topping do not become soggy.Wine Advice
A fresh Sauvignon Blanc balances the sweet dressing, salty feta, and fresh vegetables. A lightly oaked Chardonnay is another suitable choice for the baked chicken and creamy dressing.Nutrition values
Serving: 1 bowl | Calories: 585 kcal | Carbohydrates: 52 g | Protein: 31 g | Fat: 28 g | Saturated Fat: 7 g | Sodium: 1150 mg | Sugar: 27 g