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Vegan Honey Mustard Chicken Salad Recipe

Kristin Mataluni
Prep Time 15 mins
Total Time 15 mins
Course Lunch/Dinner
Servings 4 servings


  • 1 plant-based breaded chicken patty
  • 2 cups fresh spinach
  • 1 Campari tomato rinsed & sliced
  • 1/4 fresh avocado sliced
  • 1/4 cup fresh red onion sliced
  • 1/4 cup fresh mushrooms sliced
  • 1/4 cup plant-based mayo
  • 1/8 cup agave syrup
  • 1 tbsp yellow mustard
  • 1 tsp black pepper


  • Heat the chicken patty according to the directions on the package, and allow it to cool while you build the rest of the salad.
  • To make the dressing: whisk together the mayo, agave, mustard, and pepper until the dressing is smooth.
  • Add the spinach to a large bowl and top with the tomato, onion, mushrooms, and avocado. Slice the chicken patty into strips and add them to the salad. Top the salad with the honey mustard dressing just before serving.