Healthy Honey Chicken Salad

This Healthy Honey Chicken Salad uses chicken breasts instead of the traditional canned chicken. It also includes red onion, cabbage, celery, cranberries, less mayo and the addition of honey for a healthy take on classic chicken salad!

If you like easy and healthy lunches, try my Tomato Basil Soft Tacos, Healthy Chicken & Kale Soup, or my Healthy Asian Salad with No Sugar.

I love making Chicken Salad Sandwiches, it's one of my favorite go to lunch recipes. Chicken salad is an easy and delicious lunch or dinner recipe, and I like making different variations. So, I'm sharing this healthier version with you today. I hope you enjoy my Healthy Honey Chicken Salad as much as I do!

I use canned chicken in my traditional chicken salad recipe, however in this recipe I am using baked chicken breasts. You can use either kind in both recipes. But, for some reason, I just feel like the baked chicken breasts makes this seem healthier — and that is not even remotely true because both canned and baked chicken are both healthy, haha. But, I am using honey in lieu of additional mayo in this recipe. And, I added cabbage and cranberries.

So, this Healthy Honey Chicken Salad is a little upgrade from the classic. But, it is just as easy to make and it's so good! You can top it on toast, make a sandwich, eat it with a fork, or with crackers and fruit on a little charcuterie board like I have here.

Why You'll Love This Recipe

Healthy: I love this Healthy Honey Chicken Salad as it uses less mayo and it has the addition of honey and cranberries.

Twist on a Classic: This is a light and sweet twist on the classic chicken salad as I use honey and cranberries!

Snack or Meal: This is a great snack or meal! You can serve this with crackers, nuts, and fruit for a nice little snack board or make a classic sandwich with it.

Ingredients & Health Benefits

Chicken: I use Organic Prairie Boneless Skinless Chicken Breasts.

Celery: Organic celery gives a nice crunch to this chicken salad and it can help reduce inflammation.

Red Onion: I love organic red onions, especially when onions are used raw as I feel they have more flavor. They are also loaded with antioxidants!

Dried Cranberries: Cranberries support skin health, heart health, eye health, and so much more! I use Food to Live Organic Dried Cranberries.

Purple Cabbage: I love cabbage, it's a cruciferous veggie that promotes gut health and it has such a nice crunch in recipes. I use organic purple cabbage here, but you can use green as well.

Mayo: I use organic mayo with olive oil as opposed to canola oil.

Raw Honey: I love using organic raw honey as it has not been heated, which means it contains more health benefits. Honey is anti-inflammatory and antimicrobial.

Dijon Mustard: I use Primal Kitchen Organic Dijon Mustard.

Tools Needed

Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)

Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)

Mixing Bowl

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Step by Step Instructions

Step 1

Preheat the oven to 400°F.

Step 2

Line a baking sheet with parchment paper, place chicken on it. Add salt and pepper. Bake for 30 to 40 minutes, until the chicken is done and reaches 165°F. Allow to cool completely.

Step 3

Chop chicken into cubes and add into a large bowl.

Step 4

Add in the sliced celery, red onion, cranberries, purple cabbage, mayo, honey, and mustard and stir to combine completely. Add salt and pepper to taste.

Step 5

Serve on bread as a sandwich, on toast, in a bowl with crackers or just eat on its own!

FAQ's

Craving More?

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• Chicken Dinner Recipe for Dogs

Healthy Honey Chicken Salad

Mimi Council

This healthy honey chicken salad can be eaten as a snack or on top of bread or toast for a meal. Try making a snack plate with fruit, nuts, and crackers!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine American

Makes 6 servings

Calories 182 kcal

Equipment

• ▢
  Half Sheet Pan
• ▢
  Parchment Paper Sheets
• ▢
  Mixing Bowl

Ingredients

  

1x2x3x

• ▢ 1 pound boneless skinless chicken breasts
• ▢ 4 stalks celery (sliced)
• ▢ 2 slices red onion (diced)
• ▢ ½ cup dried cranberries
• ▢ ½ cup chopped purple cabbage
• ▢ 3 tablespoons mayo
• ▢ 1 tablespoon raw honey
• ▢ 1 tablespoon Dijon mustard
• ▢ Salt and pepper to taste

Instructions

 

• Preheat the oven to 400°F.
• Line a baking sheet with parchment paper, place chicken on it. Add salt and pepper. Bake for 30 to 40 minutes, until the chicken is done and reaches 165°F. Allow to cool completely.
• Chop chicken into cubes and add into a large bowl.
• Add in the sliced celery, red onion, cranberries, purple cabbage, mayo, honey, and mustard and stir to combine completely. Add salt and pepper to taste.
• Serve on bread as a sandwich, on toast, in a bowl with crackers or just eat on its own!

Notes

High Altitude — Follow the recipe as noted.

Nutrition

Calories: 182kcalCarbohydrates: 12gProtein: 16gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 51mgSodium: 165mgPotassium: 323mgFiber: 1gSugar: 11gVitamin A: 124IUVitamin C: 6mgCalcium: 13mgIron: 0.5mg

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