Description
A fresh and flavorful grilled chicken salad tossed with mixed greens, cherry tomatoes, cucumber, red onion, and shredded carrots, all drizzled with a tangy and sweet homemade honey mustard dressing. Perfect for a quick and healthy lunch or dinner.
Ingredients
Scale
For the 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)
For the 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 the grill: Preheat your grill or grill pan to medium-high heat to ensure it is hot enough for perfectly grilled chicken with nice sear marks.
- Prepare the chicken: Brush the chicken breasts with olive oil on all sides, then season generously with salt and black pepper for balanced flavor.
- Grill the chicken: Place the chicken breasts on the hot grill and cook for 5–7 minutes on each side, or until fully cooked through and the juices run clear when pierced with a fork.
- Rest and slice the chicken: Remove the grilled chicken from heat and let it rest for 5 minutes to allow juices to redistribute. Then slice the chicken thinly for easier eating and presentation.
- Assemble the salad base: In a large bowl, combine the mixed salad greens, halved cherry tomatoes, sliced cucumber, thinly sliced red onion, and shredded carrots.
- Make the honey mustard dressing: In a small bowl, whisk together Dijon mustard, honey, apple cider vinegar, olive oil, and salt and pepper until the dressing is smooth and well combined.
- Toss the salad with dressing: Drizzle the prepared honey mustard dressing over the salad and gently toss to evenly coat all the vegetables.
- Add the chicken and cheese: Top the dressed salad with the sliced grilled chicken and sprinkle with crumbled feta or goat cheese if desired for extra creaminess and flavor.
- Serve immediately: Serve the salad right away while the chicken is still warm to enjoy the perfect blend of textures and flavors.
Notes
- You can substitute the mixed greens with your favorites such as kale or butter lettuce.
- For a spicier dressing, add a pinch of cayenne pepper or a dash of hot sauce to the honey mustard.
- If you don’t have a grill, you can cook the chicken in a grill pan or skillet over medium-high heat for similar results.
- The salad can be customized with additional toppings like avocado, nuts, or seeds for added texture.
- Leftover grilled chicken can be stored in the fridge and used for meals the following day.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
