Honey Mustard Chicken Salad

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  • Prep Time: 10 minutes
  • Servings: 4


  • 1 (16 ounce) bag chopped iceberg lettuce or 1 head iceberg cleaned and chopped
  • 1/2 pound frozen corn, thawed and drained
  • 1/3 cup pecans, toasted
  • 4 cups sliced or diced cooked chicken (fried, baked, broiled or grilled)*
  • 3/4 cup Marie’s Honey Mustard Dressing


Divide lettuce between four plates. Top each plate with corn, pecans and chicken. Spoon Marie’s Honey Mustard Dressing over salads.

* Marie’s Tip: For a quick dinner, grill extra chicken the night before or pick up fried or rotisserie chicken at your supermarket deli.