Recipe: Grilled Chicken Salad with Honey Mustard Dressing

by Ginny on April 10, 2011

I found this recipe written by my own hand on a scrap of paper with the heading, “A Salad Worth Making Again.”  The combination of smoky, sweet, tart, and earthy flavors creates a well-composed salad that will push all your buttons. Try it, and I think you’ll agree, this is definitely worth making again. 

  • 1 large or 2 small boneless skinless chicken breasts
  • heaping 1/4 teaspoon of your favorite seasoned salt
  • few grinds black pepper
  • Juice of 1/2 lemon
  • 1 tablespoon olive oil
  • 4 strips bacon (not thick-cut), cooked until crisp and crumbled
  • 1/4 cup sliced almonds, toasted
  • 4 to 5 ounces mixed baby greens
  • 1/4 cup dried mango or apricots, thinly sliced
  • 1/4 cup sweetened dried cranberries
  • 1/2 large avocado, diced
  • 2 tablespoons herbed goat cheese (chevre-style), crumbled
  • Honey Mustard Dressing (recipe below)

1. In a small mixing bowl combine salt, pepper, lemon juice, and olive oil, and whisk to combine. Add chicken breast(s), and toss to combine. Let sit while you prepare remaining ingredients.

2. Heat grill to a medium-high flame. Add chicken and grill 4 to 5 minutes per side, or until thickest part of breast feels firm to the touch. You can also check for doneness with an instant-read thermometer (160 degrees for poultry). Let chicken rest 5 minutes before shredding the breast meat into strips with your clean hands (you may need to cut some of the longer strips into bite-sized pieces).

3. Assemble the salad by arranging greens on large dinner plates, and adding all toppings. Drizzle with Honey Mustard Dressing immediately before serving.

Honey Mustard Dressing

This will make 3/4 cup– about double what you need– but will keep for up to 1 week. Use it to drizzle grilled salmon, grilled asparagus, or stir-fried greens.  

  • 2 tablespoons honey
  • 2 tablespoons Dijon mustard
  • 2 tablespoons champagne vinegar (may substitute white wine vinegar)
  • 2 tablespoons fresh squeezed orange juice (about 1/2 orange)
  • 1/4 cup walnut, grapeseed, or canola oil
  • 1 tablespoon finely minced shallot
  • 1 heaping half teaspoon kosher salt
  • few grinds black pepper

Combine all ingredients in a mason jar with a tight fitting lid, and shake vigorously to combine.

Serves 2

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