Honey Baked Ham Chicken Salad Recipe: Sweet and Savory Protein-Packed Lunch

This chicken salad transforms leftover honey baked ham into a protein-packed lunch that’s both sweet and savory. The secret lies in balancing the ham’s natural sweetness with fresh herbs and a creamy dressing that ties everything together.

With simple ingredients and a 10-minute prep time, this dish comes together effortlessly. The chicken stays tender, while the ham adds a subtle sweetness that complements the crunch of celery and the tang of red onion.

What you’ll love most is the texture—creamy yet light, with just enough richness to satisfy. It’s perfect for sandwiches, wraps, or served over a bed of greens for a quick, filling meal.

Ideal for meal prep, this salad keeps well in the fridge for up to 3 days without losing flavor or freshness.

Ingredients for Honey Baked Ham Chicken Salad

Leftover ham gets a second life in this sweet and savory lunch. Simple, fresh, and ready fast.

The ham is the star here—Honey Baked Ham from the deli counter is ideal (that glaze adds the perfect sweetness). If you’ve got leftover Easter ham, even better. For the chicken, rotisserie works great (shred it while still warm). Costco’s rotisserie is my go-to for easy prep. Fresh herbs make a difference, so grab dill and parsley from the produce section if you can.

No Greek yogurt? Sour cream at half the amount keeps it creamy. Swap red onion for green onions if you prefer milder flavor. Missing dill? Fresh tarragon or chives add a nice twist. The honey can be skipped if you’re watching sugar (the ham’s already sweet), but I’d keep the Dijon—it balances everything. Mayonnaise haters can use all Greek yogurt (just add a splash of milk to thin if needed).

This keeps beautifully for 3 days in the fridge (the intro wasn’t lying). Store in an airtight container—glass is best to prevent plastic tastes. The flavors actually improve overnight. Perfect for meal prep: make Sunday, eat through Wednesday.

Step-by-Step Instructions for Honey Baked Ham Chicken Salad

Here’s my tested method for a creamy, crunchy salad that comes together in minutes.

Step 1: Prepare and Dice the Chicken and Ham

Start by ensuring your cooked chicken breast is cooled completely. I like to use leftovers from a rotisserie chicken for convenience. Shred or dice the 2 cups Cooked Chicken Breast into uniform, bite-sized pieces—this ensures every bite has the perfect ratio of chicken to other ingredients.

Next, take the 1.5 cups Honey Baked Ham and dice it into small cubes, roughly the same size as your chicken. The ham’s sweetness will balance beautifully with the other elements, so keep the pieces consistent for even distribution throughout the salad.

Step 2: Mix the Creamy Dressing Base

In a large bowl, combine the 0.75 cup Mayonnaise and 0.5 cup Greek Yogurt. Whisk them together until smooth and fully integrated. The yogurt lightens the texture while keeping it rich and creamy.

Add the 1 tbsp Dijon Mustard, 1 tbsp Honey, and 1 tbsp Lemon Juice to the bowl. Stir well to incorporate—this trio adds tangy depth, subtle sweetness, and a bright acidity that cuts through the richness. Season with 0.5 tsp Salt and 0.25 tsp Black Pepper to taste.

Step 3: Fold in Vegetables and Herbs

Now, add the 1 cup Celery and 0.25 cup Red Onion to the dressing. I finely chop both for texture and flavor in every bite. The celery adds a satisfying crunch, while the red onion provides a mild tang without overpowering the dish.

Gently fold in the 2 tbsp Fresh Dill and 2 tbsp Fresh Parsley. These herbs bring a fresh, vibrant note that brightens up the creamy base. Be careful not to overmix—you want to keep the ingredients distinct for varied texture.

Step 4: Combine Everything and Chill

Add the diced chicken and ham to the bowl with the dressing and vegetables. Fold everything together until all the ingredients are evenly coated with the creamy dressing. The mixture should look well-distributed with no dry spots.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let the flavors meld together. This chilling step is essential—it allows the salad to thicken slightly and the ingredients to absorb the dressing. For best results, make it a few hours ahead of serving.

Give it a final stir before serving to redistribute the dressing, and adjust seasoning with additional salt or pepper if needed.

Essential Equipment for Perfect Results

Mixing Bowls

A large, wide stainless steel mixing bowl (I use Cuisinox) is essential for combining all ingredients without spills. The wide base gives you room to fold everything together evenly. A 2-quart capacity works perfectly for this recipe.

Cutting Tools

For precise dicing, I rely on my 8-inch chef’s knife from Wüsthof. A sharp blade makes quick work of the celery, onion, and herbs. Keep a cutting board with a groove to catch juices from the chicken and ham.

Measuring Essentials

Accurate measurements matter for the dressing balance. I use OXO Good Grips measuring cups and spoons—they’re durable and easy to read. A 1-tablespoon measure is perfect for the Dijon, honey, and lemon juice.

Chilling Setup

After mixing, you’ll need an airtight container for chilling. I prefer glass containers with snap-lids for flavor preservation. The 30-minute chilling time lets flavors meld beautifully. 💡

Serving Tools

For serving, a large serving spoon makes portioning easy. I also keep small ramekins handy for any extra dressing or garnishes. These tools make the final presentation as delightful as the prep.

Optional Gadgets

While not essential, a salad spinner helps if you want to add leafy greens. For meal prep, compartmentalized containers keep the salad fresh for up to 3 days in the fridge.

Frequently Asked Questions