Lunch

Creamy Honey Mustard Chicken Salad

ByChef Maggie December 24, 2025

Let Me Tell You About This Chicken Salad (If You’ll Humor Me)

Okay, here’s the deal: Creamy Honey Mustard Chicken Salad isn’t just a recipe for me—it’s the one I practically begged my mum to make for Saturday lunches, and now find myself whipping up whenever I need to get out of a food rut. Honestly, the first time I tried making it myself, I made such a mess—honey everywhere, one rogue chicken chunk flung onto the cat’s tail. (That’s a whole story for another day…) These days, though, I’m more the wise old salad wrangler. If you love food that feels like it belongs in a picnic basket or you just want lunch to taste a bit like summer, here we are, mate.

Why You’ll Love This (Well, I Do Anyway)

I make this when I’m sick of boring old sandwiches or when there’s half a rotisserie chicken in the fridge and I don’t wanna cook actual chicken from scratch. My family basically goes nuts for this every time (they’d probably eat it on pizza if I let them). Plus—this is embarrassing—I used to be the worst with salad dressings, but honey mustard just makes everything taste brighter. If you’re like me and mayonnaise sometimes weirds you out, this combo of tangy mustard and sweet honey totally sorts it out.

And you know what really gets me? There’s almost zero fuss, except when I drop a jar lid into the dressing (splash hazard, beware!)

Gather Up the Ingredients (Sub-in As Needed)

About 2 cups cooked chicken, chopped or shredded (I sometimes use supermarket roast chicken if I’m feeling lazy; leftover grilled works too)
Half a cup mayo (My grandma swore by Hellmann’s, but honestly, most kinds are fine. Or swap for Greek yogurt if you want it lighter.)
2 tablespoons Dijon mustard (wholegrain is good too for a bit more bite; I’ve tried English mustard but—whoa, that was strong!)
1 1/2 tablespoons honey (runny, set, whatever you’ve got—just adjust to taste)
1 tablespoon apple cider vinegar (any mild vinegar works if you’re out, or even a big squeeze of lemon)
2-3 celery ribs, diced
1/4 cup chopped red onion or spring onions (red onion’s prettier, but scallions are faster to chop when you’re in a mood)
Handful of fresh parsley, chopped—optional, but I love the color
Salt and pepper to taste (I get heavy-handed with pepper; oops)
Optional: a handful of sliced almonds or sunflower seeds for crunch (try toasted walnuts if you’re feeling posh)
Optional: raisins or apple, chopped, for a little sweetness (kids love this, grownups maybe not as much)

Here’s How I Throw It Together

Make the dressing first: In a big mixing bowl, whisk together the mayo, mustard, honey, and vinegar. If it looks a bit ‘split’ or weird at first, don’t panic. It comes together with a quick stir. This is usually when I lick the whisk—just saying!
Add the chicken: Get all your chopped or shredded chicken chucked in. Mix it round so every bit gets a glossy coat. Try not to lose any down the side of the bowl like I always do.
Chunk in the veggies: Add the celery, onions, and most of the parsley. Stir gently. (Actually, if you stir a bit too hard, don’t fret—it’s forgiving. I sometimes make a mess here.)
Season and taste: This is where you have to sneak a bite. Add salt and pepper. Taste again. Adjust honey if it’s not sweet enough—or mustard if you want more zing. On second thought, you might want to wait till you’ve added the crunchy stuff.
Crunchy add-ins (if using): Stir through the nuts, seeds, or fruit. This is optional, but honestly, I think it makes the whole thing feel fancy.
Chill for 20 mins (if you can be patient): It tastes better this way, but, well, sometimes we just eat straight from the bowl. No judgment.

Notes I’ve Learned From My Many (Many) Attempts

If you overdo the honey, it can get a bit dessert-like, so go easy at first.
Keep the chicken in biggish chunks for heartier vibes. Shredded is fine but gets almost too mushy if it sits overnight.
Oh, and if you run out of parsley, try a sprinkle of dill. Not traditional, but it works.

The Times I Tweaked It (Some Wins, One Flop)

I once swapped the chicken for cooked turkey—pretty solid actually, nice for leftovers after Christmas.
Swapped honey for maple syrup once because there was a rogue bottle at the back of the fridge; not bad, but too strong for my liking.
Tried adding chopped mango (don’t recommend—made it weirdly tropical. Lesson learned.)

What If You Don’t Have Every Tool?

I use a big mixing bowl and a sturdy whisk, but honestly, a fork and an old wooden salad bowl work fine. (I even used a takeaway tub once—it was a tight squeeze, but worth it.) If you don’t have a whisk, shake the dressing up in a jar with the lid on—it’s satisfying and less to wash.

Storing This Salad (Though You Probably Won’t Need To)

Pop leftovers in an airtight tub in the fridge. Should be good for up to 3 days, but honestly, in my house, it never lasts more than a day. The flavor gets better, I think, if left overnight—assuming, of course, you have the self-control to wait.

How Do I Like To Serve It? (Just a Thought)

We usually pile it on thick slices of sourdough, with a side of crispy lettuce for crunch. My kids love it stuffed into pita pockets with cucumber. Or try it just with crackers, standing over the sink—no judgment, promise. Once tried it as a baked potato topping and it was ace. If you want more salad inspiration, I’d point you to the Smitten Kitchen site—Deb has the best lunch ideas, honest.

Pro Tips I Learned The Hard Way

I once tried rushing and didn’t chill it—just wasn’t the same, flavors need a bit to meld.
Don’t skimp on vinegar or you might end up with bland mush (once happened when I tried to cut calories—regretted it).
Fresh herbs > dried. Every time.

Heard These Questions Before! (Really, I Get Asked)

Can I use leftover roast chicken? Absolutely—actually, it’s my favorite trick, makes prep faster and you get that roasted flavor. Even grilled chicken works in a pinch.
Is this gluten-free? Yep, just be sure your add-ins aren’t sneaking in gluten (some store-bought dressings do, which is odd but true).
How do I make it dairy-free? Ditch the mayo for a dairy-free version (like Vegenaise) or good old Greek yogurt if you’re cutting out just some dairy. Not perfect, but close enough in a bind. I found some handy dairy-free swaps on Minimalist Baker—worth a look.
Do I have to use honey? No, but it really is the magic here, for me anyway. Maple syrup is sort of okay, but the flavor’s different as I mentioned above.
Can I prep it ahead? Yup—it’s actually better the next day (I think!), just give it a stir before serving as it can separate a tad.

And if you’re still not sure if this Creamy Honey Mustard Chicken Salad is your thing, well, the only way to know is to muck in and try it. Cooking at home is full of little surprises—sometimes a splash of honey goes rogue, sometimes the salad just hits the spot. Now, if you’ll excuse me, I’m off to clean out the fridge (again). Good luck, and holler if you’ve got questions or just want to chat about chicken salads!

Chef Maggie