Friday's Special Grilled Chicken Salad with Honey Orange Dressing

Total Time:
30 min
Prep:
10 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

CATEGORIES
NUTRITION INFO
Ingredients
  • 4 boneless, skinless chicken breast halves
  • Olive oil, for drizzling
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons creamy mustard-mayo sauce, such as Durkees Sauce
  • One 5-ounce package baby mixed greens
  • 1 European cucumber, diced
  • 1/3 cup slivered almonds
  • 1/3 cup crumbled feta cheese
  • Honey Orange Dressing:
  • 1 large orange, juiced
  • 1/3 cup olive oil
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • 1 tablespoon rice wine vinegar
Directions

Heat a grill pan over medium-high heat.

Drizzle the chicken lightly with olive oil and season both sides with salt and pepper. Place on the grill pan and cook for 8 minutes per side, or until a thermometer inserted into the thickest part of the meat reaches 165 degrees F. Remove from the grill and rest for 5 minutes.

Chop the chicken and add it to a medium bowl. Add the mustard mayo sauce and toss well. Reserve.

Add the mixed greens to a bowl along with the cucumber, almonds, and feta cheese.

Add the orange juice, olive oil, honey, mustard and rice wine vinegar to a mason jar and shake to emulsify. Toss the salad greens with the dressing. Divide among dinner plates and top with the chopped chicken.

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