Description

A vibrant and healthy grilled chicken salad featuring tender, juicy chicken breasts seasoned and cooked to perfection on the grill, served over a bed of fresh mixed greens and colorful vegetables. This salad is complemented by a creamy, tangy honey mustard dressing made with Greek yogurt, honey, and Dijon mustard, creating a perfect balance of flavors ideal for a light yet satisfying meal.

Ingredients

Scale

For the Chicken:

2 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Salad:

6 cups mixed salad greens
1 cup cherry tomatoes, halved
1/2 cucumber, sliced
1/4 red onion, thinly sliced
1/2 cup shredded carrots
1/4 cup crumbled feta cheese
1/4 cup roasted sunflower seeds

For the Honey Mustard Dressing:

1/4 cup honey
3 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
2 tablespoons plain Greek yogurt
Salt and pepper to taste

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Instructions

Preheat Grill: Preheat your grill to medium-high heat, ensuring it’s hot enough to cook the chicken evenly and develop a nice char.
Prepare Chicken: Rub the chicken breasts on all sides with olive oil, then season with garlic powder, salt, and black pepper, coating them evenly.
Grill Chicken: Place the seasoned chicken breasts on the grill and cook for 6 to 7 minutes per side, or until the internal temperature reaches 165°F (74°C). Avoid moving the chicken too much to get nice grill marks.
Rest and Slice Chicken: Remove the chicken from the grill and allow it to rest for 5 minutes; this helps the juices redistribute, keeping the meat tender. Then, slice the chicken thinly against the grain.
Make Dressing: In a small bowl, whisk together honey, Dijon mustard, apple cider vinegar, Greek yogurt, and a pinch of salt and pepper until smooth and well combined.
Assemble Salad: In a large salad bowl, combine mixed salad greens, cherry tomatoes, sliced cucumber, red onion, shredded carrots, crumbled feta cheese, and roasted sunflower seeds. Toss gently to mix.
Serve: Arrange the grilled chicken slices on top of the salad, then drizzle with the honey mustard dressing. Toss lightly before serving to coat the salad evenly with the dressing.

Notes

For enhanced flavor, marinate chicken in the honey mustard dressing for 30 minutes before grilling.
Feta cheese can be substituted with goat cheese or omitted altogether for a dairy-free option.
Use a meat thermometer to ensure chicken is properly cooked to avoid undercooking.