Best 3 Honey Dijon Chicken Salad Recipes

**Honey Dijon Chicken Salad: A Delightful Blend of Sweet and Tangy Flavors**

Indulge in the irresistible Honey Dijon Chicken Salad, a culinary symphony of sweet, tangy, and savory flavors that will tantalize your taste buds. This versatile dish combines tender chicken, crisp vegetables, and a luscious honey Dijon dressing, creating a satisfying meal perfect for lunch, dinner, or even as a refreshing snack. With its vibrant colors and delightful textures, the Honey Dijon Chicken Salad is a feast for both the eyes and the palate. Whether you're a fan of classic chicken salads or seeking a new flavor adventure, this recipe is sure to become a favorite. Discover the step-by-step guide and additional variations, including a creamy avocado version and a bacon-ranch twist, to cater to diverse preferences and elevate your culinary experience.

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HONEY DIJON CHICKEN, WARM POTATO SALAD

Honey Dijon Chicken, Warm Potato Salad image

Provided by Robert Irvine : Food Network

Categories main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 22

Ingredients

1/4 cup white balsamic vinegar
2 tablespoons bacon renderings, at room temperature
1 tablespoon Dijon mustard
1 cup 80/20 blended oil
Salt and pepper
1/2 gallon vegetable oil
1/2 cup honey mustard
1 cup milk
4 eggs, whipped
Four 6-ounce chicken breasts
1 tablespoon salt
1 teaspoon pepper
1 cup all-purpose flour
1 cup Japanese breadcrumbs
1 tablespoon grapeseed oil
1/4 cup julienned red onion
1 cup haricot verts
1 cup red potatoes, poached or steamed, medium doneness
1/4 cup cooked and diced bacon
1/4 cup chicken stock
1 tablespoon minced fresh parsley
2 boiled eggs, diced

Steps:

For the dressing: In a food processor, mix the vinegar, bacon renderings and mustard. Mix well, and then slowly drizzle in the oil until well emulsified. Taste and season.
For the chicken: Preheat the oil in a large, heavy pot or deep-fryer to 350 degrees F. In a bowl, blend the honey mustard, milk and eggs. Next, sprinkle the breasts with the salt and pepper. Then toss in the flour, then the egg wash and finally coating each breast well with the breadcrumbs. Repeat the process with each breast. Fry for 3 minutes. Flip and finish for a final 3 minutes. Once the chicken is cooked, remove from the oil and allow any excess oil to drain over paper towels.
For the salad: In a 10 inch saute pan over medium heat, warm the oil and then add the onions, haricot verts and potatoes. Cook, stirring occasionally, for 3 to 4 minutes. Then reduce the heat and keep warm for dressing.
In second saute pan over medium-high heat, warm the bacon for 2 minutes. Then add the chicken stock to deglaze the pan and create a pan sauce for the salad. Next, add the prepared dressing and warm for 1 minute. Pour the sauce in the cooked potato salad, stir to evenly coat and then add the parsley and egg to finish. Portion and serve.

HONEY-DIJON CHICKEN SALAD

Honey-Dijon Chicken Salad image

This delightful main-dish salad has an easy sauce/dressing that lends a sweet-tangy flavor to the mix. "You can add or take away vegetables to suit your taste," notes Janelle Hensley of Harrisonburg, Virginia.

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 2 servings.

Number Of Ingredients 8

Ingredients

1/2 pound chicken tenderloins, cut into 1-1/2-inch pieces
2 tablespoons honey, divided
2 tablespoons Dijon mustard, divided
3 cups torn leaf lettuce
2 hard-boiled large eggs, chopped
2 tablespoons each chopped green, sweet orange and yellow pepper
1 tablespoon chopped onion
2 teaspoons sesame seeds

Steps:

Preheat oven to 350°. Place chicken in a greased 1-1/2-qt. baking dish. Combine 1 tablespoon each of honey and mustard; pour over chicken. Cover and bake until chicken is no longer pink, 20-25 minutes., In a large bowl, combine the lettuce, eggs, peppers, onion and sesame seeds; divide between 2 plates. Top with chicken. Combine remaining 1 tablespoon each honey and mustard; drizzle over chicken.

Nutrition Facts : Calories 301 calories, Fat 9g fat (2g saturated fat), Cholesterol 279mg cholesterol, Sodium 498mg sodium, Carbohydrate 25g carbohydrate (19g sugars, Fiber 2g fiber), Protein 35g protein. Diabetic Exchanges

HONEY DIJON CHICKEN SALAD

Honey Dijon Chicken Salad image

While I have dozens of chicken salad recipes I made this last night for a church supper and put it at the top of my list favorites. The honey and Dijon mustard really make this salad stand out. We use a slice of white and a slice of wheat bread to make the sandwiches, and also cut them into fourths making triangles. Serving these on a pretty platter, point side up makes for a great presentation.

Provided by Childrens Minister

Categories Lunch/Snacks

Time 30m

Yield 24 sandwiches, 10-12 serving(s)

Number Of Ingredients 11

Ingredients

6 boneless skinless chicken breasts, poached and chopped fine
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/2 cup finely chopped pecans
1 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon honey
seasoning salt, and
pepper
1 loaf white bread
1 loaf whole wheat bread

Steps:

Poaching chicken: Place breasts in a large pot of cold water. Cover with a lid and bring to a boil over medium heat. Boil 7 minutes or until chicken is cooked through.
Remove from pot to plate and cool enough to chop.
Salad:.
Add chopped chicken to a large bowl, stir with a fork to begin breaking the chicken up. Add the celery, onion, and pecans stirring well. Add mustard, mayonnaise, honey, and salt and pepper. Stir well. Taste and adjust seasoning.
Open one of the loaves of bread, remove the heels and place on your counter. Place about 2-3 Tablespoons of salad on each slice of bread. Spread with spoon to cover. Open the second loaf of bread, remove the heels, and place on top of the salad. Cut sandwich with serrated knife into triangles. Serve on lettuce lined platter point side up.
Note: this is really good on toast, too.

Tips:

Choose high-quality ingredients: Fresh, flavorful ingredients will make your chicken salad shine. Opt for free-range, organic chicken and crisp, crunchy vegetables.
Don't overcook the chicken: Overcooked chicken is dry and tough. Cook it just until it reaches an internal temperature of 165°F (74°C) to ensure it remains tender and juicy.
Cool the chicken completely before shredding it: This will help prevent the chicken from falling apart and becoming mushy.
Use a variety of textures: Incorporate a mix of crunchy vegetables, creamy avocado, and juicy grapes to create a salad with a range of textures.
Make a flavorful dressing: The dressing is what brings all the flavors of the salad together. Use a combination of sweet honey, tangy Dijon mustard, and creamy mayonnaise to create a well-balanced dressing.
Season to taste: Always taste your salad before serving and adjust the seasonings accordingly. Add more salt, pepper, or honey to suit your preferences.

Conclusion:

Honey Dijon chicken salad is a versatile dish that can be enjoyed in many different ways. Serve it on a bed of lettuce for a light and refreshing lunch, or stuff it into a croissant for a satisfying sandwich. You can also use it as a filling for wraps, pita pockets, or even spring rolls. No matter how you choose to enjoy it, this salad is sure to be a hit with your family and friends.

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