Honey Mustard Grilled Chicken Salad
A delightful salad featuring grilled chicken and a sweet and tangy honey mustard dressing, perfect for any occasion.
Ingredients
For the Salad
- 2 pieces boneless, skinless chicken breasts lean protein that cooks beautifully on the grill
- 6 cups mixed greens (spinach, arugula, romaine) a colorful base packed with nutrients
- 1 cup cherry tomatoes, halved juicy and sweet, adding a pop of color
- 1 piece cucumber, diced refreshing crunch for balance
- 1/4 cup red onion, thinly sliced a hint of sharpness to elevate flavor
- 1/4 cup crumbled feta cheese (optional) for that extra creamy texture
For the Honey Mustard Dressing
- 1/4 cup honey natural sweetness that binds the flavors
- 2 tablespoons Dijon mustard adds depth and a bit of tang
- 1 tablespoon apple cider vinegar for acidity to balance the sweetness
- 1/4 cup olive oil a healthy fat to help the dressing adhere to the salad
- to taste Salt and pepper
Instructions
Preparation
- Season the chicken breasts with salt and pepper. Preheat your grill to medium-high heat.
Grilling
- Grill the chicken for about 6-7 minutes on each side until fully cooked (internal temperature should reach 165°F), and the edges turn golden. Let it rest for a few minutes after grilling.
Dressing
- In a small bowl, whisk together honey, Dijon mustard, apple cider vinegar, and olive oil until well combined. Season with salt and pepper.
Assembling the Salad
- In a large bowl, layer the mixed greens, cherry tomatoes, cucumber, red onion, and feta cheese (if using).
Finishing Touches
- Slice the grilled chicken into strips and arrange it on top of the salad.
- Drizzle your homemade honey mustard dressing over the salad and toss gently to combine.
Notes
Add toasted nuts or seeds for added texture. In the fall, consider adding roasted sweet potatoes or apples. For best freshness, dress the salad just before serving and store leftovers undressed in the fridge for up to 2 days.