Honey Mustard Chicken Salad with Pan-Seared Chicken

Name: Honey Mustard Chicken Salad with Pan-Seared Chicken
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 1½ lb (680 g) boneless, skinless chicken breasts, about 3 breasts, cold from the fridge, pounded to an even ¾-inch (2 cm) thickness, patted dry; 1 tbsp (21 g) honey; 1 tbsp (15 g) Dijon mustard; 2 tbsp (30 ml) olive oil, divided: 1 tbsp for marinating, 1 tbsp for searing; 2 cloves (6 g) garlic, finely grated or minced; ½ tsp (1 g) smoked paprika; 1 tsp (4 g) kosher salt, divided: ¾ tsp for the chicken, ¼ tsp for the dressing (use half as much if using fine salt); ½ tsp (1 g) black pepper, freshly ground, divided: ¼ tsp for the chicken, ¼ tsp for the dressing; 2 tbsp (42 g) honey; 2 tbsp (30 g) Dijon mustard; 3 tbsp (45 ml) extra-virgin olive oil; 2 tbsp (30 ml) fresh lemon juice, from about 1 lemon; 2 tbsp (30 g) plain Greek yogurt; 8 cups (240 g) mixed salad greens, washed and fully dried, loosely packed; 1 medium (300 g) English cucumber, halved lengthwise and sliced ¼ inch (6 mm) thick; 1½ cups (225 g) cherry tomatoes, halved; ¼ medium (40 g) red onion, very thinly sliced (optional)

From the MyKitchenBank Kitchen

Juicy pan-seared chicken breast is glazed in a tangy honey Dijon sauce and served over crisp mixed greens, cucumber and sweet cherry tomatoes. A quick, bright weeknight salad with a creamy homemade dressing.

Prep: 20 min
Cook: 15 min
Wait: 25 min
Total: 1 hr
Makes: 4 main-course salads

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Ingredients

4 servings

For the chicken
1½ lb (680 g) boneless, skinless chicken breasts, about 3 breasts, cold from the fridge, pounded to an even ¾-inch (2 cm) thickness, patted dry
1 tbsp (21 g) honey
1 tbsp (15 g) Dijon mustard
2 tbsp (30 ml) olive oil, divided: 1 tbsp for marinating, 1 tbsp for searing
2 cloves (6 g) garlic, finely grated or minced
½ tsp (1 g) smoked paprika
1 tsp (4 g) kosher salt, divided: ¾ tsp for the chicken, ¼ tsp for the dressing (use half as much if using fine salt)
½ tsp (1 g) black pepper, freshly ground, divided: ¼ tsp for the chicken, ¼ tsp for the dressing
For the dressing
2 tbsp (42 g) honey
2 tbsp (30 g) Dijon mustard
3 tbsp (45 ml) extra-virgin olive oil
2 tbsp (30 ml) fresh lemon juice, from about 1 lemon
2 tbsp (30 g) plain Greek yogurt
For the salad
8 cups (240 g) mixed salad greens, washed and fully dried, loosely packed
1 medium (300 g) English cucumber, halved lengthwise and sliced ¼ inch (6 mm) thick
1½ cups (225 g) cherry tomatoes, halved
¼ medium (40 g) red onion, very thinly sliced (optional)

Equipment (8)

12-inch (30 cm) heavy skillet (cast iron or stainless steel)
Meat mallet or rolling pin
Instant-read thermometer
Medium bowl or zip-top bag for marinating
Small mixing bowl and whisk
Large salad bowl
Cutting board and sharp knife
Tongs

Steps

Before you start

Keep the chicken refrigerated until you are ready to pound it, and always marinate it in the fridge, never on the counter.
Wash and thoroughly dry the greens; wet leaves dilute the dressing and wilt quickly.
Use an instant-read thermometer: chicken is safe and juicy at 165°F (74°C).
Read the timing: the chicken marinates in the fridge for 20 minutes (up to 4 hours) and rests for 5 minutes before slicing. Make the dressing and chop the vegetables while it marinates.

1
Pound the chicken
- Take the chicken straight from the fridge.
- Place the breasts between two sheets of parchment or plastic wrap.
- Pound with a mallet or rolling pin to an even ¾-inch (2 cm) thickness.
- Pat both sides very dry with paper towels.
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Ready when: Breasts are the same thickness from end to end.
Tip: Even thickness keeps the thin end from drying out before the thick end cooks. Wash hands, board and mallet after handling raw chicken.
2
Marinate in the fridge
- In a bowl or zip-top bag, stir 1 tbsp honey, 1 tbsp Dijon, 1 tbsp olive oil, the garlic, smoked paprika, ¾ tsp salt and ¼ tsp pepper.
- Add the chicken and turn to coat.
- Cover or seal and refrigerate for 20 minutes.
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Ready when: Chicken is evenly coated in a thin glaze.
Tip: Always marinate refrigerated. You can marinate up to 4 hours; do the next two steps while you wait.
3
Make the dressing
- In a small bowl whisk 2 tbsp honey, 2 tbsp Dijon, the lemon juice, yogurt, ¼ tsp salt and ¼ tsp pepper.
- Slowly drizzle in the 3 tbsp extra-virgin olive oil while whisking.
- Taste and add a pinch more salt or a little lemon if needed.
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Ready when: Dressing is smooth, pale golden and thick enough to coat a spoon.
Tip: If too thick, whisk in 1 tbsp water.
4
Prep the vegetables
- Slice the cucumber, halve the cherry tomatoes and thinly slice the red onion if using.
- Put the greens, cucumber, tomatoes and onion in a large salad bowl; do not dress yet.
- Refrigerate until serving.
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Ready when: Vegetables are cut and greens are completely dry.
Tip: Keep the salad undressed until the last minute so the leaves stay crisp.
5
Heat the skillet
- Heat the remaining 1 tbsp olive oil in a 12-inch skillet over medium-high heat for about 2 minutes.
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Ready when: Oil shimmers and flows easily, with a faint wisp of smoke at most.
Tip: If the oil smokes heavily, lower the heat slightly; honey burns quickly.
6
Sear the chicken
- Lift the chicken from the marinade, letting excess drip off, and lay it in the pan with space between pieces.
- Cook undisturbed for 5–6 minutes until deep golden brown.
- Flip and reduce heat to medium.
- Cook 4–6 minutes more, until the thickest part reads 165°F (74°C).
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Ready when: Both sides are deep golden and the thickest part reads 165°F (74°C) on an instant-read thermometer.
Tip: If the glaze darkens too fast or smells acrid, lower the heat and cover the pan briefly. Discard leftover raw marinade; never use it on cooked food.
7
Rest the chicken
- Transfer the chicken to a cutting board and rest for 5 minutes so juices redistribute.
- Slice against the grain into ½-inch (1 cm) strips.
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Ready when: Slices are white throughout with clear juices and no pink.
Tip: Cutting immediately lets the juices run out onto the board.
8
Toss and assemble
- Drizzle about half of the dressing over the vegetables and toss gently until the leaves are lightly coated.
- Divide among four plates, top with sliced chicken, and drizzle with remaining dressing to taste.
- Serve right away.
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Ready when: Leaves glisten lightly without pooling dressing at the bottom of the bowl.
Tip: Serve extra dressing at the table so each person can adjust.

Good to know

Tips

Pounding the chicken to an even thickness is the single biggest step toward juicy results.
Pat the chicken dry and don't crowd the pan; moisture prevents browning.
Honey caramelizes fast, so keep the heat at medium after flipping to avoid a bitter, burnt glaze.
Add toasted pumpkin seeds, avocado or crumbled feta for extra crunch and richness.

Make ahead

Make the dressing up to 5 days ahead and refrigerate. Marinate the chicken in the fridge for 20 minutes up to 4 hours, then cook straight from the fridge. Cooked chicken can be sliced and chilled to serve cold.

Storage & reheating

Store undressed salad components separately. Cooked chicken keeps 3–4 days in an airtight container in the fridge; dressing keeps 5 days refrigerated. Dressed salad is best eaten immediately and does not keep well. Cooked chicken freezes up to 2 months; thaw overnight in the fridge and reheat gently in a skillet over medium-low heat with a splash of water until hot (165°F/74°C) or eat cold.

Substitutions

boneless, skinless chicken breasts → boneless, skinless chicken thighs. Cook 6–7 minutes per side to 175°F (80°C); they stay juicier and are more forgiving.
plain Greek yogurt → mayonnaise or sour cream. Gives a similarly creamy dressing; mayonnaise is richer.
honey → maple syrup. Use the same amount in the marinade and dressing for a slightly earthier flavor.
fresh lemon juice → apple cider vinegar. Use 1 tbsp plus 1 tbsp water for a gentler tang.