Ingredients
For the Honey Mustard Dressing
- ½ cup avocado oil mayonnaise
- ¼ cup Dijon mustard
- 2 tablespoons pure honey
- ¼ teaspoon dried thyme
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
For the Salad
- 3 cups cooked chicken breast or thighs, cubed or shredded
- 1 stalk celery, diced (about ⅓ cup)
- ⅓ cup shredded carrots
- ¼ cup diced red onion
- ¼ cup chopped cashews
Instructions
- Prepare the Honey Mustard Dressing: In a small bowl, whisk together the avocado oil mayonnaise, Dijon mustard, honey, dried thyme, garlic powder, salt, and black pepper until smooth and well combined. Set aside.
- Combine Salad Ingredients: In a medium bowl, mix the cubed or shredded cooked chicken with diced celery, shredded carrots, diced red onion, and chopped cashews to evenly distribute the salad elements.
- Dress the Salad: Pour the prepared honey mustard dressing over the chicken mixture and toss gently until everything is well coated with the dressing.
- Serve: Serve the salad chilled or at room temperature with crackers, within a wrap, as a sandwich filling, or over a bed of fresh lettuce greens. For added texture and flavor, optionally garnish with extra toasted cashews and a sprinkle of black pepper.
Notes
- Use cooked chicken breast or thighs according to preference; both work well in this salad.
- To reduce sodium, adjust or omit the added salt to taste.
- For a nut-free version, omit the cashews or substitute with toasted sunflower seeds.
- This salad can be made ahead and stored in the refrigerator for up to 2 days.
- Adding fresh herbs like parsley or dill can enhance the flavor profile.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
