Recipes Ingredients Meat & Poultry Chicken Honey-Mustard Chicken Salad Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 12, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 10 mins Servings: 4 Turn leftover fried buttermilk chicken into a delicious salad with just a few ingredients. The dressing in this Honey-Mustard Chicken Salad is a classic combination of mayonnaise, Dijon and yellow mustard, and honey. Ingredients 2 tablespoons mayonnaise 1 tablespoon yellow mustard 1 tablespoon Dijon mustard 1 tablespoon honey Coarse salt and ground pepper 1 large head romaine lettuce (about 1 pound), cut into 1-inch pieces 1 large carrot, shredded with a vegetable peeler 4 pieces leftover Buttermilk Fried Chicken, meat pulled from bones and sliced Directions In a small bowl, whisk together mayonnaise, mustards, honey, and 1 tablespoon water. Season with salt and pepper. Toss lettuce and carrot with some of the dressing; season with more salt and pepper. Divide among four plates; top with sliced chicken. Drizzle remaining dressing on top. Rate it Print