Description
A fresh and flavorful grilled chicken salad featuring mixed greens, cherry tomatoes, cucumber, and red onion, all tossed in a tangy homemade honey mustard dressing. Perfect for a light, healthy lunch or dinner.
Ingredients
Scale
Chicken and Salad
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- 6 cups mixed salad greens (romaine, spinach, arugula, etc.)
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, sliced
- 1/4 red onion, thinly sliced
- 1/4 cup shredded carrots
- 1/4 cup crumbled feta or goat cheese (optional)
Honey Mustard Dressing
- 3 tablespoons Dijon mustard
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- 3 tablespoons olive oil
- Salt and pepper, to taste
Instructions
- Preheat Grill: Preheat your grill or grill pan to medium-high heat to prepare for cooking the chicken breasts evenly.
- Prepare Chicken: Brush the chicken breasts evenly with olive oil and season both sides generously with salt and black pepper.
- Grill Chicken: Place the chicken on the grill and cook for 5–7 minutes per side, or until fully cooked and the internal juices run clear, ensuring it reaches a safe internal temperature.
- Rest Chicken: Remove the chicken from the grill and let it rest for 5 minutes to allow the juices to redistribute, then slice thinly for serving.
- Combine Salad Ingredients: In a large bowl, mix together the salad greens, cherry tomatoes, cucumber slices, thinly sliced red onion, and shredded carrots to create a vibrant base.
- Make Dressing: In a small bowl, whisk together Dijon mustard, honey, apple cider vinegar, olive oil, salt, and pepper until smooth and emulsified.
- Toss Salad: Drizzle the honey mustard dressing over the salad and gently toss to coat all ingredients evenly.
- Assemble Salad: Top the dressed salad with the sliced grilled chicken and sprinkle crumbled feta or goat cheese on top if desired.
- Serve: Serve the salad immediately while the chicken is still warm for the best flavor experience.
Notes
- Ensure chicken is cooked to an internal temperature of 165°F (74°C) for food safety.
- For a dairy-free version, omit the cheese.
- Use a meat thermometer to check chicken doneness for accuracy.
- This salad can be customized with your favorite greens or additional vegetables.
- Honey mustard dressing can be stored in the refrigerator for up to 3 days.
