Name: Oven Baked Honey Mustard Glazed Chicken Salad
Prep time: 15 min
Cook time: 30 min
Ingredients: 12 oz boneless chicken thighs; 1/4 cup green onions; 2 tablespoons soy sauce; 2 tablespoons dijon mustard; 1 tablespoon honey; 1/4 teaspoon garlic powder; 1 tablespoon olive oil; 4 cups spring mix; 1 cup pre-cut broccoli slaw mix; 1/2 cup cherry tomatoes ((sliced)); 1 tablespoon dijon mustard; 1 tablespoon honey; 4 tablespoon olive oil; 1 lemon ((juiced)); 1/4 teaspoon garlic powder; 1/4 teaspoon salt

This tasty chicken lunch meal prep is baked in a sweet and savory honey mustard marinade and served on top of a fresh spring mix salad.

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Baked honey mustard glazed chicken salad served with spring mix salad.

Why You Need to Make This

The recipe uses pantry-friendly ingredients to make this flavorful marinade for your chicken.
This is a sheet pan recipe that makes it easy to clean up.
It is also budget-friendly and saves you money during the week.

Featured Ingredients

Chicken: We use boneless chicken thighs, but you can easily swap them with chicken breasts or chicken tenderloins.
Green Onions: Herbs bring freshness to marinades. Easily swap it with whatever fresh herbs you have on hand such as basil or parsley.
Soy Sauce: This sauce adds savory flavors and gives the chicken a nice caramel color after cooking.
Dijon Mustard: This ingredient adds a sharp tangy flavor to the marinade.
Honey: The sweetness of honey pairs well with the savory and tangy flavors of the soy sauce and dijon mustard.
Oil: We used olive oil but you can also use coconut oil or sesame oil.

Easy Recipe Steps for Baking Honey Mustard Glazed Chicken

Preheat the oven to 425F.
Mix together the chicken marinade in a bowl and marinate the chicken for at least 10 minutes.
Place the marinated chicken in a baking dish and bake until it fully cooks. (flip it halfway through the cooking process)
After it cooks, let it rest before cutting them into bite-size pieces.
Serve the baked honey dijon glazed chicken with the salad and dressing.

Reference the recipe card below for detailed instructions.

Baked honey mustard glazed chicken salad served with spring mix salad stored in a glass meal prep container.

Meal Prep Tips for Honey Mustard Glazed Chicken Salad

Preparation tip: If you are cooking with thick chicken breasts, you can pound the meat flat with a meat mallet until it is about 1 inch thick. This process helps tenderize the meat and also speeds up the cooking process.
Cooking Variations: You can also bake the chicken in a small toaster oven or cook it in the Air Fryer (cook at 360F for 20 minutes until it reaches an internal temperature of 165F). Another option is to pan-fry the chicken in a skillet or grill it on an indoor grill pan if you prefer to cook on the stovetop.
Storage: Store the meal in an air-tight container in the refrigerator for up to 3 to 4 days. You can also store the chicken in a freezer-safe container or bag for up to 3 months for the best quality.
To Reheat: Heat the chicken in the microwave until they warm through. However, you can eat the chicken chilled.

Baked honey mustard glazed chicken salad served with spring mix salad stored in a glass meal prep containers.

Oven Baked Honey Mustard Glazed Chicken Salad

Baked honey mustard chicken glazed in a sweet, tangy, and savory marinade that is cooked until juicy and tender. Easily serve it on top of fresh spring mix.

4 from 1 vote

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Prep Time 15

Cook Time 30

Course lunch

Cuisine American

Servings

Equipment

knife
cutting board
baking dish
oven

Ingredients

Chicken and Marinade

12 oz boneless chicken thighs
1/4 cup green onions
2 tablespoons soy sauce
2 tablespoons dijon mustard
1 tablespoon honey
1/4 teaspoon garlic powder
1 tablespoon olive oil

Salad Ingredients

4 cups spring mix
1 cup pre-cut broccoli slaw mix
1/2 cup cherry tomatoes (sliced)

Salad Dressing

1 tablespoon dijon mustard
1 tablespoon honey
4 tablespoon olive oil
1 lemon (juiced)
1/4 teaspoon garlic powder
1/4 teaspoon salt

Instructions

Pre-heat the oven to 425F. In a mixing bowl, mix together the chicken marinade. Then, add the chicken and coat it with the marinade. Marinate for at least 10 minutes.
Then, place the chicken in a baking dish and bake in the oven for 20 minutes. After 20 minutes, flip the chicken and cook for another 10 minutes. Use a thermometer to ensure that the chicken has cooked to an internal temperature of 165F.
After the chicken has cooked, remove it from the oven and let it cool before slicing into bite size pieces.
Meanwhile, in a bowl, mix together the salad dressing ingredients until it is well blended. Assemble the chicken on top of the spring mix salad with broccoli slaw mix and cherry tomatoes. Drizzle everything with the salad dressing.