Honey Mustard Chicken Ranch Salad

This Honey Mustard Chicken Ranch Salad is great for days when it is too hot out to cook and you want a simple and flavorful meal. It takes minimal time to make and paired with a homemade ranch dressing.

Inroduction

About this Recipe

By: Caitlin Greene

Welcoming the week with this HONEY MUSTARD CHICKEN RANCH SALAD! Hope you all had a wonderful weekend. I definitely relaxed, spent time in the sun, took a dip in the ocean and mentally checked out a bit because I neeeeeeed it. Made this salad yesterday for my boyfriend and I for lunch and it was DELICIOUS! If we hadn’t eaten all the bacon at breakfast I would have added some but what can you do?

This marinade is super simple and tastes bomb...I seared this on the stove but it grills well too! You could also air fry it! We have had a heatwave here recently so I’m just craving all the salads.

If you are ready to have some of this salad, here is how I made it.

Pound thin the chicken breast. Pat dry and season with the salt, pepper, and marinade. Let it marinate for 15 minutes. To make the marinade, whisk together 2 tablespoons spicy brown mustard, 2 tablespoon honey, 1 teaspoon apple cider vinegar, 1 teaspoon olive oil, 1 teaspoon coconut aminos, 1/4 teaspoon garlic powder, and 1/4 teaspoon salt, 1/4 teaspoon onion powder, and pinch of black pepper.

To make the ranch dressing, mix together 1/4 cup Greek-style yogurt, 1/4 cup sour cream, 1 teaspoon ranch seasoning, 1/4 teaspoon salt, 1/4 teaspoon garlic powder, 1/2 teaspoon honey, 1 teaspoon apple cider vinegar, 1/2 teaspoon mustard. Optional: add 1-2 tablespoon of mayo if you want. Serve with romaine lettuce, cucumber, tomatoes, avocado, red onion, blueberries, fresh cilantro, fresh dill, and feta (could sub with any crumbly cheese) or any other salad greens you prefer.

Honey Mustard Chicken Ranch Salad

Honey Mustard Chicken Ranch Salad

Ingredients

  • 1 pound of chicken breast
  • 2 tablespoon spicy brown mustard
  • 2 tablespoon honey
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon olive oil
  • 1 teaspoon coconut aminos
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon onion powder
  • pinch black pepper
  • 1/4 cup Greek-style yogurt
  • 1/4 cup sour cream
  • 1 teaspoon ranch seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon honey
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon mustard
  • Optional: add 1-2 tablespoon of mayo

Instructions

    1. Pound thin the chicken breast. Pat dry and season with the salt, pepper and marinade. Let it marinate for 15 minutes.
    2. To make the marinade, whisk together 2 tablespoons spicy brown mustard, 2 tablespoon honey, 1 teaspoon apple cider vinegar, 1 teaspoon olive oil, 1 teaspoon coconut aminos, 1/4 teaspoon garlic powder, and 1/4 teaspoon salt, 1/4 teaspoon onion powder, and pinch of black pepper.
    3. To make the ranch dressing, mix together 1/4 cup Greek-style yogurt, 1/4 cup sour cream, 1 teaspoon ranch seasoning, 1/4 teaspoon salt, 1/4 teaspoon garlic powder, 1/2 teaspoon honey, 1 teaspoon apple cider vinegar, 1/2 teaspoon mustard. Optional: add 1-2 tablespoon of mayo if you want.
    4. Serve with romaine lettuce, cucumber, tomatoes, avocado, red onion, blueberries, fresh cilantro, fresh dill, and feta (could sub with any crumbly cheese) or any other salad greens you prefer.

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