This Chicken Salad with Cucumber, Red Pepper, and Honey-Mustard Dressing is a vibrant and refreshing twist on a classic. Featuring juicy chunks of cooked chicken, crisp vegetables, and a sweet-tangy homemade dressing, it’s perfect for warm-weather lunches or light dinners. Mango adds a tropical touch while fresh tarragon enhances the herbaceous flavor. Use leftover or rotisserie chicken to keep prep quick and easy—ideal for busy weekdays.

Full Recipe: 

Ingredients

• 2 tablespoons fresh lime juice

• 2 tablespoons mayonnaise

• 1 tablespoon Dijon mustard

• ½ teaspoon salt

• ¼ teaspoon black pepper

• ⅓ cup olive oil

• 2½ cups cooked chicken, chopped

• 1 cucumber, peeled and diced

• 1 red bell pepper, diced

• ½ small red onion, finely chopped

• 1 ripe mango, peeled and diced

• 1 tablespoon chopped fresh tarragon

• 6 cups mixed greens (such as arugula, spinach, or baby lettuce)

Directions

1. In a large bowl, whisk together the lime juice, mayonnaise, mustard, salt, and pepper. Slowly whisk in the olive oil until the dressing emulsifies.

2. In a separate bowl, toss the chopped chicken, cucumber, bell pepper, red onion, mango, and tarragon with half the dressing.

3. Toss the mixed greens in the remaining dressing.

4. Divide the dressed greens among serving plates and top with the chicken and vegetable mixture.

5. Serve immediately or chill briefly before serving.

Nutrients (Estimated per serving, based on 4 servings)

• Calories: ~390 kcal

• Protein: ~30g

• Fat: ~26g

• Carbohydrates: ~14g

• Fiber: ~3g

• Sugar: ~9g

• Sodium: ~420mg

• Vitamin C: ~70% DV

• Potassium: ~650mg

A Fresh Take on a Classic Chicken Salad

Traditional chicken salad often leans heavily on mayonnaise and can feel a bit one-note in flavor and texture. This recipe takes a more modern approach, combining elements of a classic chicken salad with a chopped vegetable salad and tossing it all in a zippy, honey-mustard-inspired dressing. The result is something lighter, brighter, and much more interesting to eat.

Instead of relying solely on mayo, the dressing is made with a blend of lime juice, Dijon mustard, and olive oil, giving it a tangy-sweet profile that complements the savory chicken and juicy vegetables. A small amount of mayonnaise adds just enough creaminess without weighing down the dish, while the lime and mustard cut through the richness and bring a welcome burst of acidity.

The salad’s base of mixed greens—such as baby spinach, arugula, or spring mix—adds freshness and a soft contrast to the crisp cucumbers and bell peppers. Each bite is a balanced mix of flavors and textures, with the mango lending a subtle tropical sweetness that brightens the entire dish.

A Rainbow of Nutrient-Dense Ingredients

This chicken salad is a great example of how vibrant, real food can nourish your body while also satisfying your taste buds. Every ingredient in the recipe is chosen not just for flavor but for its nutritional value. The chicken provides high-quality lean protein, essential for muscle repair and long-lasting energy. Cucumber and red bell pepper are packed with hydration and vitamin C, while red onion offers antioxidants and a hint of sharpness that contrasts beautifully with the sweeter elements.

The addition of mango may surprise some, but it works beautifully in this recipe. It brings natural sugars, fiber, and a velvety texture that enhances the salad’s complexity. Mango also pairs wonderfully with the mustard-lime dressing, adding a burst of fruitiness that ties the dish together. Tarragon, a slightly anise-flavored herb, adds a refined herbal note that gives this salad a more elevated, gourmet feel.

Altogether, the salad offers a range of vitamins and minerals, including potassium, vitamin A, and more than 70% of your daily vitamin C requirement in just one serving. It’s a meal that’s not just filling but also supports immune health, hydration, and digestion.

Quick to Make, Easy to Love

What sets this salad apart, especially for home cooks, is how simple and efficient it is to prepare. Using pre-cooked or rotisserie chicken cuts down on cooking time without compromising on quality. All that’s left to do is chop the veggies and fruit, whisk up the dressing, and toss everything together. The entire dish comes together in under 20 minutes, making it a weeknight staple you’ll want to return to again and again.

The salad is also highly versatile. You can make it ahead and chill it for a few hours before serving, which makes it perfect for meal prep or packed lunches. The ingredients hold up well, and the flavors even deepen slightly as they sit, especially if the chicken and vegetables are allowed to marinate briefly in the dressing.

This recipe is also easy to scale. Whether you’re making it for one or serving a group, it doubles (or halves) with ease. Serve it on a bed of greens, stuff it into pita pockets, wrap it in tortillas for a healthy wrap, or scoop it into lettuce cups for a lower-carb version—it’s flexible enough to match any dietary preference.

Delightful for Entertaining or Everyday Eating

This salad is as welcome at a dinner party as it is in a weekday lunchbox. Its bright colors and fresh ingredients make for a beautiful presentation, especially when arranged over a platter of fresh greens. The balance of flavors—sweet, savory, tangy, and herbaceous—makes it a crowd-pleaser, even among those who typically shy away from salad as a main course.

You can also dress it up further with add-ons like toasted almonds, sunflower seeds, crumbled feta, or avocado slices. A sprinkle of chili flakes or a dash of hot sauce will give it a spicy kick, while fresh herbs like cilantro or mint can be used to complement or replace the tarragon for a different aromatic twist.

Paired with a glass of iced tea, sparkling water with lemon, or even a chilled white wine, this salad makes for a truly refreshing and well-rounded meal that feels both nourishing and indulgent.

Packed with Nutrients, Low in Carbs, and Full of Flavor

From a nutritional standpoint, this salad checks all the boxes. At around 390 calories per serving, it offers over 30 grams of protein and a healthy balance of fats and complex carbs. With just 14 grams of total carbohydrates and a respectable 3 grams of fiber, it’s suitable for those watching their carb intake without sacrificing fullness or satisfaction.

The olive oil in the dressing provides heart-healthy monounsaturated fats, and the variety of vegetables and fruit ensures you’re getting a good dose of phytonutrients and antioxidants. The dressing is made from wholesome pantry staples, free from preservatives and excess sugar—making it a clean, homemade alternative to store-bought dressings.

This salad is naturally gluten-free and can easily be adapted for dairy-free diets by swapping the mayo for a plant-based version. With its customizable nature and simple ingredient list, it’s a recipe that fits seamlessly into many eating plans, from paleo to Whole30 to Mediterranean-style diets.

Conclusion

Chicken Salad with Cucumber, Red Pepper, and Honey-Mustard Dressing is the kind of dish that proves salads can be both deeply satisfying and refreshingly light. With its combination of crisp vegetables, succulent chicken, juicy mango, and an herb-forward honey-mustard dressing, this salad offers an explosion of color, texture, and flavor in every bite.

Perfect for everything from quick lunches to elegant dinners, it’s a meal that comes together in minutes yet feels thoughtfully prepared. It’s also endlessly adaptable and packed with nutrient-dense ingredients that make it as nourishing as it is delicious. Whether you’re serving one or a crowd, this recipe is sure to impress—and once you try it, it just might become your new favorite go-to salad.