Chicken over salad with mustard based dressing

Chicken over salad with mustard based dressing


For the salad:

- 2 boneless, skinless chicken breasts

- Salt and pepper to taste

- 8 cups mixed salad greens (such as lettuce, spinach, or arugula)

- 1 cup cherry tomatoes, halved

- 1/2 cucumber, sliced

- 1/4 red onion, thinly sliced

- 1/4 cup sliced almonds (optional)

- Fresh herbs for garnish (such as parsley or basil)

For the mustard dressing:

- 2 tablespoons Dijon mustard

- 2 tablespoons honey or maple syrup

- 2 tablespoons apple cider vinegar

- 1/4 cup extra virgin olive oil

- Salt and pepper to taste


  1. Preheat your grill or stovetop grill pan over medium-high heat.
  1. Season the chicken breasts with salt and pepper on both sides.
  1. Grill the chicken breasts for about 6-8 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C). Remove from the grill and let them rest for a few minutes. Then, slice the chicken into thin strips.
  1. In a large salad bowl, combine the mixed salad greens, cherry tomatoes, cucumber, red onion, and sliced almonds (if using). Toss gently to mix.
  1. In a separate small bowl, whisk together the Dijon mustard, honey (or maple syrup), apple cider vinegar, extra virgin olive oil, salt, and pepper until well combined.
  1. Pour the mustard dressing over the salad and toss to coat the ingredients evenly.
  1. Divide the salad onto individual plates or bowls. Arrange the sliced grilled chicken over the top.
  1. Garnish with fresh herbs of your choice.