Healthy Jalapeno Honey Mustard Chicken Salad


I like chicken and I like salad. Naturally, I like chicken salad and so do a lot of people that I know! This lunchtime favorite is often associated with great taste and convenience, but most recipes lack that nutritional punch that I like my work-week lunches to “pack”.

As someone who always wants the best of all worlds, I decided a while ago to make homemade creations of traditional chicken salad that are loaded with fresh produce, healthy fats and bright flavors. The first recipe that I created as part of my partnership with Ship and Dip uses Lucky’s Jalape?o & Garlic Honey Mustard to give the salad an amazing flavor, making it one of the most delicious lunches I have had in a long time.
You can read a little but more about my partnership with Ship and Dip in this post and this post, but essentially we are going to be working together to show how artisan condiments can be incorporated into the kitchens of passionate, creative food lovers. Kristen (one of the company’s founders) and I have had many conversations about how condiments sometimes have a bad rep, as they are often associated with unhealthy meals. It’s my goal, however, to show that there are many opportunities to use these high-quality sauces and spreads to completely enhance a meal, rather than detract from it.
This month, the box contained three different enticing condiments but Lucky’s Jalape?o + Garlic Honey Mustard definitely spoke to me the most. It jumped out to me not only because of the bright color, but also because of the culinary creativity it inspired right away. Not to mention, it is distributed by a company here in Minnesota so I am automatically partial to the brand.

Why I love this recipe:

1.) It is full of so many delicious ingredients. Juicy chicken, sweet grapes, toasted nuts, sweet celery + the tender leaves, creamy greek yogurt. Ohhhhhh my gosh.
2.) It is versatile, easy to make and a smart way to prepare food on Sunday afternoon for the rest of the week! I made a big batch for my family on Sunday for lunch, then refrigerated the leftovers to enjoy again throughout the work week!
3.) The Jalape?o + Garlic Honey Mustard tastes like heaven that has been captured, bottled, and then smothered over chicken salad. I am not exaggerating.

What will you need? (makes about 6 servings)

For the salad:
2 large boneless chicken breasts, cut into strips
2 tbsp poultry seasoning (I used oregano, rosemary, salt, pepper, herbs de provence)
2 tbsp olive oil
4 large celery stalks, diced
the celery leaves, thinly sliced
4 scallions or green onions, thinly sliced
1/2 cup red grapes, cut into quarters
1/2 cup toasted, sliced almonds
For the dressing:
1/3 cup Lucky’s Jalape?o + Garlic Honey Mustard
1/2 cup Greek yogurt
1/4 cup apple cider vinegar
ground pepper, kosher salt
the pan drippings from your cooked chicken

How do you make it?

In a large bowl, combine your chicken strips with the herbs of your choice and olive oil. Place in a hot pan and cook until the chicken isn’t pink, but DON’T overcook! We want the chicken to be as juicy as physically possible. Once the chicken is done, remove from the heat and allow it to cool. KEEP THE PAN DRIPPINGS. This is precious juice and flavor that you don’t want to lose, trust me. We are going to use this juice to mix into the dressing and add another layer of flavor.
Raw Chicken
Cooking Chicken
In a separate bowl, combine the celery, celery leaves, grapes, green onions and toasted almonds. Dice up your chicken into little bite-sized pieces and toss in the bowl as well.
In another bowl, combine all of the wet ingredients for your dressing and whisk together until smooth. Yesssssss.
Drizzle the dressing on top of the salad mixture and toss to combine, making sure every little piece is coated with this phenomenally flavorful sauce.
You can obviously serve this on bread or in a wrap like you would typically see it, but I had some fresh, crisp romaine at the time that was dying to be included in my lunch. I found the three most beautiful leaves and made a bed to scoop the salad onto. Can you even imagine a more beautiful, juicy lunch?
Don’t even get me started on how well this refrigerates. While I am shocked that we even had leftovers, I packed up the rest of the chicken salad in a glass container and left with my parents so that they could enjoy it during their busy week. It made me so happy to know that the people I love SO MUCH were going to eat a healthy meal this week, without any additional preparation!
I hope you learned a few things in this post and that you’re inspired to create a unique chicken salad of your own. Make sure to check out Ship and Dip so that you can snatch up a bottle of this gold! You won’t regret it, I promise.
Feast your eyes on this beauty. Oh yeah, and happy almost Friday!!!!


  1. YUM! this recipe is insane. Love the pictures, as always!

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  3. Allie…I tell people all the time to use my honey mustards as a salad dressing. Glad you found them. Come and see me at the St Paul Farmers Market. I’ll spring for lunch at Heartland.

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