Prep Time

30 mins

Cook Time

15 mins

Total Time

45 mins

Honey Dijon Chicken Salad with Brie, Pear and Walnuts. A bright fresh grilled chicken salad full of bright flavours and textures.


  • 4 boneless chicken breasts

For the marinade

  • 3 tbsp Dijon mustard
  • 3 tbsp lemon juice
  • pinch salt
  • pinch pepper

For the Honey-Dijon Glaze

  • 1/4 cup honey
  • 4 tbsp dijon mustard
  • 2 tbsp rice wine vinegar
  • 1 tbsp freshly grated ginger
  • pinch salt
  • 1/2 cup chicken stock
  • 1 rounded tbsp cornstarch
  • 3-4 tbsp water

For the salad

  • Baby salad greens
  • Red onion
  • Brie Cheese cut in small cubes
  • Sliced pears
  • Sliced oranges
  • Lightly toasted walnuts


  1. Mix all the marinade ingredients together and rub onto the chicken breasts. Let marinate in the fridge for a 1/2 hour while you make the Honey Dijon Glaze.

To make the Honey Dijon Glaze

  1. Simmer the honey, mustard,vinegar, ginger, salt and chicken stock together in a small saucepan for about 10 minutes before thickening with a slurry of 1 rounded teaspoon of cornstarch dissolved in 3 or 4 tbsp water. Simmer for only about a minute after adding the thickening, stirring constantly.
  2. Grill the chicken until fully cooked, brushing it with the glaze several times in the last few minutes of cooking time. Slice the cooked chicken and serve it on the prepared salad. Serve remaining glaze over the chicken.