Honey Mustard Chicken Salad is crispy baked cornflake chicken served on a bed of greens and topped with a simple honey mustard dressing
I love salad recipes that also function as a main dish, and this honey mustard chicken salad recipe is one of my favorites! If you are in the mood for other main dish salad recipes, check out my Chicken Caesar Pasta Salad, Healthy Chicken Pasta Salad, or Apple Pecan Salad!
Honey Mustard Chicken Salad
I LOVE honey mustard sauce on basically anything, and this chicken salad is delicious! You use the sauce in the coating of the chicken, and as a dressing, so it’s definitely my kind of meal 🙂 . This is the perfect meal for a light weeknight dinner. It takes under 30 minutes to make and it tastes soo good!
How to make honey mustard chicken salad:
1. Make the honey mustard dressing:
- Combine mayonnaise, mustard, honey, and lemon juice.
- Reserve ⅓ of the dressing to make the cornflake chicken.
2. Make the cornflake chicken:
- Combine remaining honey mustard dressing, salt, pepper, and diced scallions.
- Dip chicken tenders in honey mustard sauce and then cornflake crumbs; place in prepared pan.
- Bake for about 15 minutes, or until chicken is golden and cooked through.
- Add to salad: Place chicken on top of your favorite green salad. Drizzle remaining honey mustard dressing over the salad and serve.
Make Ahead Instructions:
The honey mustard dressing keeps for one week, stored in the refrigerator. The chicken can be prepared up until the baking step, 1 day in advance.
Consider trying these popular salad recipes:
- Apple Pecan Salad
- Healthy Chicken Pasta Salad
- Creamy Pesto Tortellini Pasta Salad
- Roasted Butternut Squash Salad
- Waldorf Salad
- Thai Quinoa Salad
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Recipe
Crusted Honey Mustard Chicken Salad
Ingredients
- 1 cup light mayonnaise
- 4 Tablespoons honey
- 4 Tablespoons dijon mustard
- 2 Tablespoons lemon juice
- dash salt and pepper , to taste
- 1 scallion , finely diced
- 4 chicken tenders
- 2 cups corn flakes cereal , crushed into crumbs
- Large green salad to serve 4
Instructions
- In a small bowl, whisk together the mayonnaise, mustard, honey, and lemon juice.
- Preheat oven to 425 degrees F. Coat a shallow pan with cooking spray.
- Reserve ⅓ of sauce for dressing on the salad. You will use the remaining 2/3 in the next step step.
- In a small bowl, combine honey mustard dressing, salt, pepper, and diced scallions.
- Place cornflake crumbs in a shallow bowl. Dip chicken into honey mustard sauce and then cornflake crumbs; place in prepared pan.
- Bake for about 15 minutes, or until chicken is golden and cooked through.
- Place chicken on top of your favorite green salad. Drizzle remaining dressing mixture (the ⅓ that was set aside) over chicken and serve.
Nutrition
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*I originally shared this post on December 2013. Updated
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Loved this dressing!! Great for a weeknight dinner! I didn’t have cornflakes but was able to sub out panko. I even breaded zucchini for myself since I’m not a meat eater like the rest of my family. Will definitely be using this recipe again and trying with the cornflakes!
This recipe did not work for me. The corn flakes never crisped up in the oven, leaving a coating that fell off.
Our family usually doesn’t like salad as a main course. But this recipe is delish and has become a staple in the dinner rotation. Also, the leftover chicken/dressing makes an awesome wrap the next day!
This salad was amazing! I have never made homemade honey mustard dressing and it was delicious. The chicken was perfectly done, I copied all the yummy veggies you put on your salad plus tomatoes, carrots, cucumbers and cheese and I can’t wait to make it again. All five of us gave it a HUGE thumbs up!
So delicious!
Delicious! great salad, just right mustard touch