Grilled Chicken Salad with Honey Mustard

Grilled Chicken Salad with Honey Mustard

Prep

15 min

Rest

5 min

Cook

12 min

Total

32 min

Servings

4

Difficulty

Easy

Ingredients

• 1 1/2 lb boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 3/4 tsp salt
• 1/4 tsp black pepper
• For the dressing
• 1/4 cup Dijon mustard
• 3 tbsp honey
• 3 tbsp olive oil
• 1 tbsp apple cider vinegar
• Pinch of salt
• For the salad
• 8 cups chopped romaine and mixed greens
• 1 cup cherry tomatoes, halved
• 1 cucumber, sliced
• 1/4 red onion, thinly sliced
• 1 cup shredded cheddar or crumbled feta

Instructions

1. Pound the chicken to an even 3/4-inch thickness. Rub with oil, garlic powder, paprika, salt and pepper.
2. Grill or cook in a grill pan over medium-high heat, 5 to 6 minutes per side, until it reaches 165°F inside.
3. Rest the chicken 5 minutes, then slice.
4. Whisk the dressing ingredients until smooth.
5. Toss the greens, tomatoes, cucumber and onion with half the dressing.
6. Divide among plates, top with chicken and cheese, and drizzle with the remaining dressing.

Why this recipe works

Smoked paprika and garlic give the chicken a grilled flavor even in a pan. The honey mustard dressing balances sweet, tangy and sharp, and dressing the greens first means every leaf is coated.

Tips, substitutions & storage

• Swap: Use maple syrup instead of honey in the dressing.
• Swap: Grilled shrimp, salmon or chickpeas can replace the chicken.
• Even thickness means the chicken cooks through without drying out at the edges.
• The dressing keeps 1 week in a jar in the fridge — shake before using.
• For meal prep, store chicken, salad and dressing separately for up to 4 days.

Nutrition (estimated, per serving)

Calories

430

Protein

44g

Carbs

18g

Fat

20g

Fiber

3g

Sugar

14g

Sodium

890mg

Nutrition information is an automatic estimate based on typical ingredients and will vary with the brands and amounts you use. It is not medical or dietary advice.