Description
Meet my new favorite 15-minute lunch: Honey Mustard Chicken Salad made with tender shredded chicken breast, crunchy cabbage, celery, and red onion, plus juicy grapes—all tossed in creamy tahini honey mustard. This fresh and flavorful spin on the classic makes four hearty servings perfect for meal prep. Did I mention it holds up like a champ in the fridge? A hit for easy lunches all week long!
Ingredients
For the chicken salad:
- 2 1/2 cups shredded or cubed chicken breast
- 1 cup coleslaw mix (shredded cabbage)
- 2/3 cup chopped celery
- 1/2 cup chopped red onion
- 1/2 cup grapes, halved or quartered (can sub dried cherries, golden raisins, etc!)
For the tahini honey mustard:
- 3 tbsp extra virgin olive oil
- 3 tbsp tahini
- 2 1/2 tbsp fresh lemon juice
- 2 tbsp Dijon mustard
- 2 tbsp honey
- 1 tbsp water
- 1/2 tsp fine fine sea salt + lots of freshly ground black pepper, to taste
Instructions
- Place chicken, cabbage, celery, red onion, and grapes in a large mixing bowl.
- In a separate medium bowl or liquid measuring cup, add the tahini honey mustard ingredients. Whisk until smooth.
- Pour dressing over the salad ingredients and use tongs to toss well. Taste and adjust seasoning to your tastes, adding more salt, pepper, or a drizzle of honey to taste until the flavors really pop.
- Serve as is, as a sandwich, with crackers, or in a lettuce wrap! (If you have it on hand, a sprinkle of fresh parley makes a lovely green garnish.) Store tightly covered in the fridge for 3-4 days.
Notes
A sprinkle of chopped walnuts or pecans for crunch + dried cherries for chew are a great addition!
I like to make shredded chicken in the Instant Pot. Place 1 cup water or broth in pot. Add 2 small chicken breasts and season well with kosher salt, garlic powder, and pepper. Cook for 9 minutes, quick release, then set it aside to cool before shredding.