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5 from 3 votes

Honey Mustard Chicken Salad with Spinach and Arugula

A simple formula for a healthy salad with wholesome ingredients!
Course Salad
Cuisine American
Keyword arugula, chicken and spinach, chicken salad, honey mustard
Prep Time 20 minutes
Cook Time 10 minutes
Servings 4 people
Author Olya


  • Skillet
  • Small and large bowls
  • Measuring spoons
  • Whisk



  • cup honey
  • 3 tablespoon whole grain mustard
  • 2 tablespoon Dijon mustard
  • 2 tablespoon olive oil
  • 2 tablespoon apple cider vinegar
  • 1 teaspoon garlic (minced)
  • sea salt


  • 4 chicken thighs (boneless and skinless, or chicken breasts)
  • ¼ cup bacon
  • 2 cups baby spinach
  • 2 cups arugula
  • 1 cup cherry tomatoes (sliced)
  • 1 avocado (sliced)
  • ¼ cup corn kernels
  • ¼ red onion (sliced)
  • 2 tablespoon water (to thin salad dressing)


  • Combine the dressing ingredients in the bowl. Pour half the dressing into a plate to marinate the chicken for at least half an hour (if possible, you can cook them right away as well). Refrigerate the remaining dresing to use on a salad.
  • Pat chickens dry with a paper towel. Heat a large pan over medium heat with about a teaspoon of oil and sear chicken thighs on each side until golden and cooked through. Set aside on a plate (or cutting boad) to cool. Once cooled, slice chicken into strips.
  • Add bacon to the same pan and cook it until crispy. Once cooked, chop it.
  • Add spinach, arugula, tomatoes, avocado slices, corn, onion strips and chicken to a large bowl. Whisk 2 tablespoons of water into the remaining dressing and drizzle over the salad. Sprinkle the bacon over the top and season with a little extra salt and cracked pepper.