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Chicken Mustard Salad

If you're looking for a well-balanced lunch on a budget, this recipe is perfect and you'll have leftover for tomorrow's lunch.
Serves: 2
Prep Time: 10 min
Cook Time: 15 min


1 boneless, skinless chicken breast, cooked, thinly sliced
1 large red pepper, diced
4 celery sticks, diced
½ red onion, finely chopped
½ fresh jalapeno pepper, finely chopped
3 tsp yellow mustard
1 tsp Dijon mustard
2 tbsp of your favourite creamy salad dressing
Freshly-ground pepper, to taste

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  1. Cut the cooked chicken into thin layers.

  2. Dice the vegetables and finely chop the jalapeño and onion, so each bite isn’t overpowered by these potent elements.

  3. Mix in the mustards and the dressing, pepper to taste.