Friday's Special Grilled Chicken Salad with Honey Orange Dressing

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  • Level: Easy
  • Total: 30 min
  • Active: 10 min
  • Yield: 4 servings
  • Nutrition Info
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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 Durkee¿s 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


  1. Heat a grill pan over medium-high heat.
  2. 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.
  3. Chop the chicken and add it to a medium bowl. Add the mustard mayo sauce and toss well. Reserve.
  4. Add the mixed greens to a bowl along with the cucumber, almonds, and feta cheese.
  5. 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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