Let me tell you — if you’re anything like me and crave something fresh, flavorful, and super satisfying, this salad bowl is about to become your new favorite. It’s the perfect balance of tender grilled chicken, sweet crisp apples, and crunchy toasted walnuts, all tossed over greens and finished with a creamy honey mustard dressing that’s absolutely addictive.
Whether you’re looking for a light dinner, a protein-packed lunch, or just want to switch up your usual salad routine — this recipe is a total win.
🥗 What Makes This Salad So Good?
Here’s why I keep coming back to this bowl again and again:
It’s packed with protein from the grilled chicken — keeps you full for hours
The mix of crisp apples + crunchy walnuts? Perfection
That honey mustard dressing is just the right amount of sweet and tangy
It’s gluten-free, easy to prep, and totally customizable
Oh, and it looks beautiful too — always a bonus!
Honestly, it’s one of those salads that doesn’t feel like a salad. You know what I mean?
📝 What You’ll Need (Serves 4)
🍗 For the Chicken:
1 lb (450g) boneless, skinless chicken breasts or thighs
1 tbsp olive oil
1/2 tsp garlic powder
Salt and black pepper to taste
(Optional) 1 tsp Dijon mustard – I like adding this for an extra kick
🥬 For the Salad:
6 cups of your favorite greens — I love baby spinach or a spring mix
1 large apple (I use Honeycrisp or Fuji), thinly sliced
1/2 cup walnuts, toasted and roughly chopped
1/2 cup crumbled feta or goat cheese
1/4 cup thinly sliced red onion
1/2 cup dried cranberries (totally optional, but sooo good!)
(Optional) Add cooked quinoa or wild rice if you want to bulk it up
🍯 For the Honey Mustard Dressing:
1/4 cup Dijon mustard
3 tbsp honey
2 tbsp apple cider vinegar
1/4 cup olive oil
Salt and pepper, to taste
🔪 Let’s Make It!
- Cook the Chicken
Rub the chicken with olive oil, garlic powder, salt, pepper, and a little Dijon (if you’re using it).
Grill or cook in a skillet over medium heat — about 5–6 minutes per side should do it.
Once it’s cooked through, let it rest for a few minutes, then slice it up.
- Toast Those Walnuts
Heat a dry skillet on medium, toss in the walnuts, and stir them around for a couple of minutes until they smell nice and nutty. Don’t walk away — they toast fast!
- Whip Up the Dressing
In a small bowl or jar, mix together the Dijon, honey, vinegar, and olive oil. Whisk it all until it’s smooth and creamy. Season with salt and pepper to taste.
- Assemble the Salad Bowls
Start with a bed of greens, then layer on the chicken, apple slices, onion, walnuts, cheese, and cranberries.
Drizzle that gorgeous dressing on top — or serve it on the side if you’re meal-prepping.
💡 Make It Your Own
In a rush? Use rotisserie chicken and skip the cooking.
No walnuts? Try pecans or pumpkin seeds for crunch.
Want a fall twist? Add a pinch of cinnamon to the dressing — it works, trust me!
Need it heartier? Add brown rice, farro, or quinoa.
Going low-carb? Skip the dried fruit and grains.
🍴 Time to Dig In!
This salad is more than just a “healthy option” — it’s seriously crave-worthy.
It’s the kind of meal that hits all the right notes: sweet, savory, creamy, crunchy, and light without being boring.
I like to prep all the ingredients on a Sunday and throw the bowls together in minutes during the week. Easy, delicious, and actually exciting to eat — what more could you want?