Healthy Honey Chicken Salad
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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 lunch ideas, try my Tomato Basil Soft Tacos, Healthy Chicken & Kale Soup, or my Healthy Asian Salad with No Sugar.
Table of Contents
I love making Chicken Salad Sandwiches, it's one of my favorite go to healthy lunch recipes. So, I'm sharing this even 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 organic chicken salad 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 organic chicken salad. And, I added cabbage and cranberries too!
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 for a healthy lunch.
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: You'll need one half sheet pan to make the organic chicken.
- Parchment Paper: I always use nontoxic parchment paper for ease.
- Cutting Board: You'll need a cutting board to cut the chicken and veggies.
- Knife: Use a sharp knife.
- Mixing Bowl: You'll need a large mixing bowl to mix everything together.
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Step by Step Instructions
Step 1
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Step 2
Place the chicken on the baking sheet. 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
Absolutely, you can use canned chicken if you prefer.
You can serve on its own in a bowl, with crackers or chips, or you can top toast or bread for a sandwich.
Store in an airtight container in the fridge for up to 5 days.
Craving More?
Healthy Honey Chicken Salad
Equipment
- Cutting Board
Ingredients
- 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 parchment paper.
- Place the chicken on the baking sheet. 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
Nutrition
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