Description
This Grilled Chicken Salad with Honey Mustard Dressing is a delightful and satisfying dish that’s perfect for a light and flavorful meal. Tender grilled chicken atop a bed of mixed greens, cherry tomatoes, cucumbers, and more, all tossed in a tangy honey mustard dressing.
Ingredients
Scale
For the salad:
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 cups mixed salad greens
- 1 cup cherry tomatoes (halved)
- 1/2 cucumber (sliced)
- 1/4 red onion (thinly sliced)
- 1/2 cup shredded carrots
- 1/4 cup crumbled feta cheese
- 1/4 cup sliced almonds
- 2 tablespoons chopped fresh parsley
For the honey mustard dressing:
- 1/4 cup Dijon mustard
- 3 tablespoons honey
- 2 tablespoons apple cider vinegar
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Preheat the grill: Preheat a grill or grill pan to medium-high heat.
- Grill the chicken: Brush the chicken breasts with olive oil and season with garlic powder, salt, and black pepper. Grill for 5–7 minutes per side until fully cooked. Let rest for 5 minutes before slicing.
- Make the dressing: Whisk together Dijon mustard, honey, apple cider vinegar, olive oil, salt, and pepper until smooth.
- Prepare the salad: In a large bowl, combine greens, tomatoes, cucumber, onion, carrots, feta, almonds, and parsley. Toss gently.
- Assemble: Top the salad with sliced grilled chicken and drizzle with dressing before serving.
Notes
- You can substitute grilled shrimp or tofu for the chicken for a pescatarian or vegetarian version.
- Store extra dressing in the fridge for up to one week.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 salad
- Calories: 410
- Sugar: 10g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 80mg
