Chopped Chicken Salad with Honey Mustard Dressing recipe

There are salads, and then there are salads. For years, I was trapped in a cycle of what I call “salad purgatory.” I’d try to eat healthy, packing a lunch of limp greens and a few sad vegetables, only to find myself starving an hour later and raiding the office snack cabinet. A salad, to me, felt like a culinary compromise, not a meal to actually look forward to. That all changed the day I decided to stop compromising and build a salad that had everything I truly wanted: crunch, creaminess, salt, sweetness, savory protein, and vibrant color. This Chopped Chicken Salad with Honey Mustard Dressing is the glorious result of that mission. It’s less of a salad and more of a complete, satisfying meal in a bowl. The first time I made it for a family barbecue, it disappeared faster than the burgers. My kids, who normally run from anything leafy, now request “the big chicken salad” for dinner. It’s become our go-to for busy weeknights, healthy lunches, and proof that a salad can be the most exciting thing on the menu.

This recipe is a masterclass in texture and flavor-building. It starts with a bed of crisp, chopped romaine lettuce and is generously loaded with juicy grilled chicken, crispy bacon, creamy avocado, savory hard-boiled eggs, and sharp tomatoes. But the real star, the element that ties everything together into a cohesive, crave-worthy dish, is the homemade Honey Mustard Dressing. It’s the perfect balance of tangy, sweet, and creamy, coating every single ingredient in liquid gold. Forget the sad desk lunches of your past; this is a salad that eats like a feast.

The Ultimate Chopped Chicken Salad: Complete Ingredients

A truly great chopped salad is an ensemble cast where every ingredient plays a crucial role. This recipe is designed for maximum flavor and texture in every bite. We’ll break the ingredients down into two main components: the salad itself and the liquid gold dressing that brings it all together.

For the Salad (The Main Event):

• Romaine Lettuce: 2 large hearts, washed, dried, and chopped. Romaine is the perfect base, offering a sturdy, satisfying crunch that won’t wilt under the weight of the toppings.
• Cooked Chicken Breast: 1 ½ pounds (about 3 large breasts), grilled or pan-seared, and diced. This is the protein powerhouse of the salad. Using pre-cooked rotisserie chicken is a fantastic time-saving hack.
• Bacon: 8 slices, cooked until crispy and then crumbled or chopped. Bacon provides an essential salty, smoky, and crunchy element.
• Hard-Boiled Eggs: 4 large eggs, peeled and roughly chopped. They add a rich, savory flavor and a wonderful creamy texture.
• Avocado: 2 medium, ripe avocados, peeled, pitted, and diced. For that buttery smoothness that complements all the other ingredients.
• Cherry or Grape Tomatoes: 1 pint, halved. These little jewels add a burst of sweetness, acidity, and vibrant color.
• Red Onion: ½ medium, very thinly sliced. Provides a sharp, pungent bite that cuts through the richness of the other ingredients.
• Blue Cheese: 4 ounces, crumbled. This is optional but highly recommended for its bold, tangy flavor. If you’re not a fan of blue cheese, crumbled feta or shredded sharp cheddar are excellent substitutes.

For the Creamy Honey Mustard Dressing:

This homemade dressing is incredibly simple to make and is miles ahead of any store-bought version.

• Mayonnaise: ½ cup. Use a good quality, full-fat mayonnaise for the creamiest base.
• Dijon Mustard: 3 tablespoons. This provides a sharp, tangy flavor and a bit of spice that is characteristic of a good honey mustard.
• Honey: 3 tablespoons. The sweet counterpoint to the tangy mustard. You can adjust the amount up or down depending on your preference for sweetness.
• Apple Cider Vinegar: 2 tablespoons. This thins the dressing to the perfect consistency and adds a bright, acidic kick.
• Garlic Powder: ½ teaspoon. For a subtle, savory background note.
• Salt: ¼ teaspoon, or to taste.
• Black Pepper: ¼ teaspoon, freshly ground.

Step-by-Step Instructions for Salad Perfection

The key to a chopped salad is in the preparation. By preparing each component properly, the final assembly is quick and easy.

Step 1: Make the Honey Mustard Dressing

It’s best to make the dressing first to allow the flavors time to meld together while you prepare the rest of the salad.

• Combine Ingredients: In a medium bowl or a glass jar with a tight-fitting lid, combine the ½ cup of mayonnaise, 3 tablespoons of Dijon mustard, 3 tablespoons of honey, 2 tablespoons of apple cider vinegar, ½ teaspoon of garlic powder, ¼ teaspoon of salt, and ¼ teaspoon of black pepper.
• Whisk or Shake: Whisk the ingredients together vigorously until the dressing is completely smooth and emulsified. If using a jar, simply seal the lid tightly and shake until everything is well combined.
• Taste and Chill: Taste the dressing and adjust the seasonings if necessary. You might prefer it a little sweeter (add more honey) or tangier (add a touch more Dijon or vinegar). Cover and refrigerate the dressing while you prepare the salad ingredients.

Step 2: Prepare the Salad Components

This is the “mise en place” stage where you cook and chop all the main ingredients.

• Cook the Chicken: If you’re not using pre-cooked chicken, season your chicken breasts with salt, pepper, and paprika. You can either grill them over medium-high heat for 6-8 minutes per side or pan-sear them in a skillet with a tablespoon of olive oil until cooked through (internal temperature reaches 165°F or 74°C). Let the chicken rest for 10 minutes before dicing it into bite-sized pieces. This rest period is crucial for keeping the chicken juicy.
• Cook the Bacon: While the chicken is cooking, lay the bacon slices in a large, cold skillet. Turn the heat to medium and cook, turning occasionally, until the bacon is brown and crispy, about 8-10 minutes. Transfer the bacon to a paper towel-lined plate to drain excess grease. Once cool, crumble or chop it.
• Hard-Boil the Eggs: Place the eggs in a saucepan and cover them with cold water by about an inch. Bring the water to a rolling boil, then immediately turn off the heat, cover the pot, and let the eggs sit for 10-12 minutes. After, transfer the eggs to a bowl of ice water to stop the cooking process. Once cooled, peel and roughly chop them.
• Chop the Vegetables: Wash and thoroughly dry the romaine lettuce hearts, then chop them into bite-sized pieces. Halve the cherry tomatoes. Very thinly slice the red onion. Dice the avocados last to prevent them from browning too quickly.

Step 3: Assemble the Chopped Chicken Salad

Now for the fun part: bringing it all together. You have two main options for assembly.

• Tossed Method: In a very large salad bowl, add the chopped romaine, diced chicken, crumbled bacon, chopped eggs, halved tomatoes, and sliced red onion. Drizzle about half of the prepared honey mustard dressing over the top and toss gently until everything is lightly coated. Add more dressing as needed until you reach your desired level of creaminess. Gently fold in the diced avocado and crumbled blue cheese at the very end to prevent them from breaking down too much.
• Layered “Cobb-Style” Method: For a more dramatic presentation, spread the chopped romaine lettuce evenly in a large, shallow bowl or on a platter. Arrange the other ingredients in neat rows over the top of the lettuce: a row of diced chicken, a row of crumbled bacon, a row of chopped egg, a row of tomatoes, and a row of avocado. Sprinkle the red onion and blue cheese over everything. Serve the dressing on the side for each person to add themselves.

Nutrition Facts

• Servings: This recipe makes a very large salad, serving approximately 4 people as a main course or 6-8 people as a side dish.
• Calories Per Serving: Approximately 650-750 calories per main course serving.

Disclaimer: This is an estimate. The final nutritional value will vary depending on the specific ingredients used, such as the type of mayonnaise, the leanness of the bacon, and the exact size of the components.

Preparation Time

• Prep Time: 25 minutes (chopping vegetables, making the dressing)
• Cook Time: 25 minutes (cooking chicken, bacon, and eggs simultaneously)
• Total Time: 50 minutes

Note: Total time can be reduced to as little as 20 minutes if you use pre-cooked chicken, bacon, and hard-boiled eggs.

How to Serve Your Chopped Chicken Salad

This salad is a meal in itself, but here are some ways to present it and complementary pairings to round out the experience.

Presentation Ideas:

• The Big Bowl: Serve it family-style in a large wooden or glass bowl, pre-tossed with the dressing for an informal and easy meal.
• Individual Portions: Plate the salad in individual bowls, either pre-tossed or layered, for a more elegant presentation at a dinner party.
• Salad Jars: For meal prep, layer the ingredients in a large mason jar. Start with the dressing on the bottom, followed by hard ingredients like chicken and onion, then eggs and tomatoes, and finally the avocado and lettuce on top. This keeps everything fresh and crisp until you’re ready to shake and eat.
• Lettuce Wraps: Spoon the tossed salad into large, crisp leaves of iceberg or butter lettuce for a fun, low-carb, handheld serving option.

Perfect Pairings:

• Crusty Bread: A warm, crusty baguette or some garlic bread is perfect for sopping up any extra dressing at the bottom of the bowl.
• A Light Soup: Pair a smaller portion of the salad with a bowl of simple tomato soup or a creamy potato leek soup for a classic soup-and-salad combo.
• Cornbread Muffins: A slightly sweet cornbread muffin is a wonderful Southern-style companion to the savory flavors of the salad.
• Iced Tea or Lemonade: A tall glass of freshly brewed sweet iced tea or tart lemonade is the perfect beverage to accompany this hearty salad on a warm day.

5 Additional Tips for Salad Success

Elevate your salad from great to unforgettable with these expert tips.

1. Dry Your Greens Thoroughly: This is the number one rule for a crisp, not-soggy salad. After washing your romaine, use a salad spinner for the best results. If you don’t have one, pat the leaves dry gently but thoroughly with clean kitchen towels or paper towels. Wet lettuce repels dressing and leads to a watery mess at the bottom of your bowl.
2. Meal Prep Like a Pro: This salad is a dream for meal prepping. Cook the chicken, bacon, and eggs ahead of time. Chop all the vegetables (except the avocado) and store them in separate airtight containers in the fridge. Make the dressing and keep it in a jar. When you’re ready to eat, just dice the avocado and assemble your salad in minutes. It’s a game-changer for healthy work lunches.
3. Don’t Dress It Until You’re Ready to Serve: Unless you are eating immediately, never pre-toss the entire salad with the dressing. The salt and acid in the dressing will begin to wilt the lettuce and make the other ingredients soggy within minutes. Always dress the salad just before it hits the table, or serve the dressing on the side.
4. The Art of the “Chop”: The magic of a chopped salad is getting a little bit of everything in each bite. Aim to chop all your main ingredients—the chicken, bacon, egg, and avocado—into roughly the same ½-inch to ¾-inch bite-sized pieces. This uniformity is what makes every forkful a perfect symphony of flavor and texture.
5. Get Creative with Add-ins: This recipe is a fantastic blueprint, but feel free to make it your own! Add a can of rinsed chickpeas for extra fiber, some crunchy croutons, a handful of sweet corn kernels, or shredded carrots for more color and crunch. You can also swap the protein—grilled shrimp or salmon would be delicious alternatives to chicken.

Frequently Asked Questions (FAQ)

Here are answers to some of the most common questions about making this Chopped Chicken Salad.

1. How can I make this salad healthier or lower in calories?
To lighten up the recipe, you can make a few simple swaps. Use turkey bacon instead of pork bacon. Opt for a Greek yogurt-based honey mustard dressing by replacing half or all of the mayonnaise with plain Greek yogurt. You can also reduce the amount of cheese or omit it. The salad will still be incredibly flavorful and satisfying.

2. How long will the homemade honey mustard dressing last?
The homemade dressing can be stored in an airtight container or jar in the refrigerator for up to one week. The flavors will actually meld and become even better after a day or two. Give it a good shake or whisk before each use, as some separation is natural.

3. What is the best way to cook chicken for a salad?
Grilling is fantastic as it imparts a smoky char that adds another layer of flavor. Pan-searing is a great indoor option. However, for speed and convenience, you can’t beat using a store-bought rotisserie chicken. Simply pull the meat from the bones and dice it. Leftover baked or roasted chicken also works perfectly in this recipe.

4. My avocado always turns brown. How can I prevent this?
Avocado oxidizes and turns brown when exposed to air. The best strategy is to chop the avocado just before you assemble and serve the salad. If you need to cut it a few minutes ahead of time, toss the diced pieces with a little bit of lime or lemon juice. The citric acid will significantly slow down the browning process.

5. I’m not a fan of blue cheese. What are some good substitutes?
No problem! The bold flavor of blue cheese isn’t for everyone. For a similar tangy, salty flavor, crumbled feta cheese is the best substitute. For a milder, creamier option, try crumbled goat cheese (chèvre). If you prefer a more classic flavor, a good quality sharp white or yellow cheddar, shredded, works beautifully as well. You could also simply omit the cheese altogether.

Print