Food & Wine Recipe: Chicken Salad with Cucumber, Red Pepper, and Honey-Mustard Dressing

I found this great recipe on Food & for a quick and easy made-from-scratch salad. I love having light dinners early in the week (especially after indulging all weekend) and this recipe fit that mold!


  1. 2 tablespoons lime juice (from about 1 lime)
  2. 1 tablespoon mayonnaise
  3. 2 teaspoons honey mustard
  4. 1/2 teaspoon salt
  5. 1/4 teaspoon fresh-ground black pepper
  6. 1/2 cup olive oil
  7. 2 cups diced cooked chicken
  8. 1 cucumber, peeled, halved lengthwise, seeded, and cut into 1/4-inch dice
  9. 1 red bell pepper, cut into 1/4-inch dice
  10. 2 tablespoons minced red onion
  11. 1 large mango, peeled and sliced (optional)
  12. 2 teaspoons chopped fresh tarragon, chives, or basil
  13. 1/2 pound mixed salad greens (about 4 quarts)
  1. In a large glass or stainless-steel bowl, whisk together the lime juice, mayonnaise, mustard, salt, and black pepper. Add the oil slowly, whisking.
  2. In a medium glass or stainless-steel bowl, toss the chicken, cucumber, bell pepper, onion, mango, and tarragon with half the dressing.
  1. Toss the greens into the remaining dressing. Put the greens on plates and top with the chicken salad.
The dressing was a little heavy- I would probably cut down on the amount next time, but other than that, this is a win! Tasty, light but filling, and simple!