Honey Mustard Chicken Salad

5 from 18 votes

Honey Mustard Chicken Salad

With a tangy, sweet dressing, crunchy celery, and sweet-tart dried cranberries, this Honey Mustard Chicken Salad is to die for!

Prep Time15

Cook Time10

Total Time25

Total Cost: $2.72 recipe / $1.36 serving

Servings: to 3

Calories: 601.45kcal

Author: Beth Moncel

Ingredients

1 large chicken breast about 3/4 lb., $1.49*
2 stalks celery $0.32
1/4 cup dried cranberries $0.28
1/4 cup mayonnaise $0.33
1 1/2 Tbsp honey $0.17
1 Tbsp dijon mustard $0.06
1/2 tsp apple cider vinegar $0.01
1/4 tsp salt $0.02
1/8 tsp garlic powder $0.02
1/8 tsp paprika $0.02

Instructions

Prepare the dressing by combining the mayonnaise, honey, dijon mustard, apple cider vinegar, salt, garlic powder, and paprika. Refrigerate until ready to use.
Cut the chicken breast into 1 to 2 inch pieces. Coat a small skillet with non-stick spray and cook the chicken over medium heat until the outside is golden brown and the largest pieces are no longer pink inside (7-10 min.). Allow the chicken to cool slightly.
While the chicken is cooling, roughly chop the cranberries and cut the celery into small pieces. Place the cranberries and celery in a large bowl. Once the chicken is cool enough to handle, roughly chop it into very small pieces. Add the chopped chicken to the bowl, along with the dressing. Stir until everything is combined and coated in dressing. Serve immediately or refrigerate until ready to eat.

See how we calculate recipe costs here.

Notes

*I got my chicken breast on sale for $1.99/lb.

Nutrition

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