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Ginger Honey Mustard Chicken Salad

This healthy chicken salad is perfect for late summer and early fall. It features apple, walnuts, celery, fresh parsley and a ginger honey mustard dressing made with Greek yogurt.

Course Lunch, Salad
Cuisine Gluten-free, Grain-free
Keyword chicken salad, honey mustard
Prep Time 15 minutes
Cook Time 5 minutes
Servings 3


For the salad:

  • 1 lb cooked boneless skinless chicken breast, cubed or shredded
  • 1-2 stalks celery, chopped
  • 1 small-medium apple (whatever variety you like), chopped
  • 1/2 cup raw walnuts, preferably sprouted, dry toasted (see instructions)
  • 1/4 cup Italian parsley, roughly chopped

For the dressing:

  • 1/3 cup plain whole milk Greek yogurt, preferably pasture-raised
  • 1 Tbsp + 1 tsp Dijon mustard
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp raw honey
  • 1/2 tsp sea salt, or to taste
  • 1/2 - 3/4 tsp fresh grated ginger
  • Black pepper, to taste


  1. Dry toast the walnuts in a small skillet over medium heat. Stir frequently for about 5 minutes or until walnuts are lightly toasted. Set aside to cool a bit. Then, roughly chop, once cool enough to handle.

  2. In a large bowl, mix together the chicken, celery, apple, parsley and toasted walnuts.

  3. In a small mixing bowl, whisk together the Greek yogurt, lemon juice, honey, Dijon mustard, grated ginger, sea salt and black pepper. Taste and and adjust flavor, as desired. Then, pour over chicken mixture and stir well to coat.

  4. Serve however you like -- over greens, in a grain-free tortilla or lettuce wrap, etc.

Recipe Notes

Pecans would also work well in the recipe.