Honey-Lemon Chicken Salad

Honey-Lemon Chicken SaladRecipe

Photo: Iain Bagwell; Styling: Amanda Widis

Serves 4

Cost per Serving:



+ Add To Shopping List
2 boneless, skinless chicken breast halves (about 6 oz. each)
1/2 cup mayonnaise
2 tablespoons chopped fresh parsley
2 tablespoons lemon juice
2 teaspoons honey
1 sweet, tart apple (such as Honeycrisp), cored, cut into 1/2-inch dice (about 1 1/2 cups)
2 ribs celery, thinly sliced (about 1/2 cup)
1/2 small red onion, thinly sliced (about 1/2 cup)
1/4 cup sliced almonds
6 cups mixed greens


Hands-on: 25 Minutes
Total: 1 Hour, 35 Minutes

1. Place chicken breasts in a large pot and cover with salted cold water. Bring to a boil, reduce heat to low and simmer until chicken is cooked through, 8 to 10 minutes. Remove to a cutting board to cool. When cool enough to handle, dice.

2. In a small bowl, whisk together mayonnaise, parsley, lemon juice, honey and 1/4 tsp. salt.

3. In a large bowl, combine chicken, apple, celery, onion and almonds. Add dressing and toss well. Cover and chill for 1 hour. Toss chicken mixture with greens and serve.

Created date

June 2015

Nutritional Information

Calories 388
Fat 27 g
Satfat 4 g
Protein 21 g
Carbohydrate 17 g
Fiber 4 g
Cholesterol 64 mg
Sodium 472 mg