Ingredients

Scale

2 large boneless, skinless chicken breasts (about 1.5 lbs total)
1 tablespoon Olive oil
½ teaspoon Salt
¼ teaspoon Black pepper
1 clove Garlic, minced (optional)
½ cup Good quality mayonnaise
¼ cup Dijon mustard
2 tablespoons Honey (or maple syrup for vegan option)
1 tablespoon Apple cider vinegar
8 cups Mixed salad greens (romaine, spinach, spring mix work well)
1 cup Cherry tomatoes, halved
½ cup Cucumber, diced
¼ cup Red onion, thinly sliced (optional)
¼ cup Shredded carrots (optional)
¼ cup Chopped fresh parsley or chives (for garnish)
Croutons or toasted nuts (for crunch, optional)

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Instructions

Pat chicken breasts dry with paper towels. Season both sides with olive oil, salt, and black pepper. Optional: marinate the chicken in a bit of the honey mustard dressing for 30 minutes
In a small bowl, combine mayonnaise, Dijon mustard, honey, apple cider vinegar, minced garlic (if using), salt, and black pepper. Whisk until smooth and creamy. Adjust seasonings to taste
Preheat your grill to medium-high heat (about 375-400°F). Grill the seasoned chicken breasts for 5-7 minutes per side or until the internal temperature reaches 165°F. Remove from grill and let it rest for 5 minutes
Slice the grilled chicken against the grain into ½-inch strips or dice into bite-sized pieces
In a large bowl, combine mixed greens, cherry tomatoes, cucumber, red onion (if using), and carrots (if using)
Drizzle the honey mustard dressing over the salad ingredients and toss gently to coat. Top with sliced grilled chicken and garnish with parsley or chives. Add croutons or nuts if desired

Notes

Make a double batch of the honey mustard dressing to use on sandwiches or as a dip. Store in the fridge for up to a week.

Store leftover ingredients separately to maintain freshness.

Author: Quinto
Prep Time: 20 mins
Cook Time: 10 mins
Category: Dinner
Method: Grilling
Cuisine: American
Diet: Gluten Free

Nutrition

Serving Size: 1 bowl
Calories: 500 kcal
Sugar: 6 g
Sodium: 900 mg
Fat: 30 g
Saturated Fat: 5 g
Unsaturated Fat: 20 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 3 g
Protein: 40 g
Cholesterol: 85 mg