If you’re on the hunt for glorious summer recipes to spice up your BBQ table, you simply can’t beat a Mustard Chicken Salad.
This dish is loaded with crunch and tang from fresh veggies and an incredible ranch and mustard-based dressing. The result is an uber-flavorful salad that you’ll want to devour by the bowlful.
Now, I usually use ranch and mustard as dipping sauces for crudites and hunks of sourdough (don’t judge!). But this zingy dressing perfectly coats each morsel of chicken, making it one of my favorite ways to pack protein into my diet.
And as this recipe is served 100% cold, it’s a great way to bring your temperature down when the summer sun starts blazing!
If the flavors themselves weren’t enough to convince you to whip this up, I love that it stores easily in the fridge. So, you can whip it out for everything from garden parties to backyard BBQs and quick lunches!
Better yet, the crunchy veggies won’t lose their texture (even after a few days!).
Talk about a hole-in-one!
Why You’ll Love This Mustard Chicken Salad
- It’s packed with crunchy veggies that will help you more than hit your 5-a-day!
- The sharp Dijon mustard pairs perfectly with the Ranch and yellow mustard for a satisfying dressing.
- The chicken can be prepped ahead of time if you’re looking for a solid option for lunchtime meal prep.
- It’s ready in minutes and is an ideal salad for cooling down during the summer months (without skipping the protein!).
The full printable recipe card with measurements and instructions is found at the bottom of the post.
- Boneless chicken breast. Although you can technically use any cut of chicken you like here, the breast is full of protein and is low-fat!
- Red pepper. Adds sweetness and a signature crunch to your salad.
- Celery. This ingredient is key for getting greens into this mustard chicken salad, but it’s also a major texture booster.
- Red onion. For crunch, sweetness, and a light tang. Oh, and don’t forget the pop of color!
- Yellow mustard. Adds depth to the dressing with its crispy, tart, and naturally tangy flavor.
- Dijon mustard. Dijon is naturally stronger and sharper than old-school yellow mustard. You won’t be using much, but it’ll be enough to instantly lift your dressing.
- Ranch salad dressing. Classic ranch dressing gives the salad its creaminess. If you want to cut the calories down, use a low-fat option!
How to Make Mustard Chicken Salad
- Step One: Add chicken and vegetables to a medium bowl.
- Step Two: Add yellow mustard, Dijon mustard and Ranch dressing. Stir to combine. Season with salt and pepper. Store in the refrigerator until ready to serve.
If you’re planning to make salads regularly down the line, it’s worth picking up a few key pieces of equipment! Trust me, they’ll be useful for years to come.
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What to Serve with Mustard Chicken Salad
Recipe Tips and Tricks
- If your dressing is slightly too thick for any reason, add small amounts of water to it until it loosens slightly. Just be careful not to go overboard or you could ruin the structural integrity of the dressing.
- Cook your chicken in advance by popping it in the oven or air frying it. This should keep it moist and give your meat time to cool down before being mixed in with other ingredients. If the chicken stays too warm, it might cause the dressing to congeal slightly.
Variations and Substitutions
- If you want to spice up this mustard chicken salad, slice up a few jalapeno peppers to add to the mix. Removing the seeds will make them less spicy if you want to strike a balance!
- If you want to lighten up this recipe, you can remove some of the ranch and add a spoonful of Greek yogurt. The flavor will be slightly different, but the tang and creamy texture will remain the same.
- Bacon lovers can throw a few bits of crispy bacon into this salad for an extra dose of protein (and a salty kick!).
- A few sprinkles of spring onions can dial up the crunch and flavor. Plus, the touch of extra green makes it look even more appealing.
This mustard chicken salad stores amazingly well in an airtight container in the fridge for up to 4 days.
Can I Freeze?
I wouldn’t recommend storing this salad in the freezer as the veggies will likely lose their texture and crunch.
Chicken Salad Recipes
- Chicken Salad with Grapes
- Taco Chicken Salad
- Famous Curried Chicken Salad
- Hot Chicken Salad
- Greek Chicken Salad
You’ll also like this picnic food.
Mustard Chicken Salad
- 1 boneless skinless chicken breast cooked, thinly sliced
- 1 red pepper diced
- 4 celery sticks diced
- ½ red onion finely chopped
- 3 tsp yellow mustard
- 1 tsp Dijon mustard
- 2 tbsp Ranch salad dressing
- salt and pepper to taste
- Add chicken and vegetables to a medium bowl.
- Add yellow mustard, Dijon mustard and Ranch dressing. Stir to combine. Season with salt and pepper. Store in the refrigerator until ready to serve.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.