Ingredients
For the Dressing:
- ½ cup avocado oil mayonnaise
- ¼ cup Dijon mustard
- 2 tablespoons pure honey
- ¼ teaspoon dried thyme
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
For the Chicken Salad:
- 3 cups cooked chicken breast or thighs, cubed or shredded
- 1 stalk celery, diced (about ⅓ cup)
- ⅓ cup shredded carrots
- ¼ cup diced red onion
- ¼ cup chopped cashews
Instructions
- Prepare the Dressing: In a small bowl, whisk together the avocado oil mayonnaise, Dijon mustard, honey, dried thyme, garlic powder, salt, and black pepper until well combined. Set aside to let the flavors meld.
- Combine Salad Ingredients: In a medium bowl, add the cooked chicken, diced celery, shredded carrots, diced red onion, and chopped cashews. Pour the prepared honey mustard dressing over the mixture.
- Toss the Salad: Gently toss all ingredients together until the chicken and vegetables are evenly coated with the dressing.
- Serve: Enjoy the honey mustard chicken salad immediately with crackers, in a wrap, as a sandwich, or over fresh lettuce greens. For an extra touch, garnish with additional toasted cashews and a dash of black pepper if desired.
- Final Step: Please leave a review and rating to share your feedback on this recipe. Your input helps us continue providing free, high-quality recipes and content.
Notes
- This recipe is naturally gluten-free and dairy-free, perfect for those with dietary restrictions.
- Use cooked chicken breast or thighs according to your preference; leftover rotisserie chicken works well.
- For added crunch, consider toasting the cashews before adding them to the salad.
- This salad can be stored covered in the refrigerator for up to 3 days.
- Serve chilled or at room temperature based on your preference.
- Prep Time: 10 mins
- Cook Time: 0 mins
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
