Ingredients:
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
Instructions:
- Preheat your grill or stovetop grill pan over medium-high heat.
- Season the chicken breasts with salt and pepper on both sides.
- 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.
- In a large salad bowl, combine the mixed salad greens, cherry tomatoes, cucumber, red onion, and sliced almonds (if using). Toss gently to mix.
- 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.
- Pour the mustard dressing over the salad and toss to coat the ingredients evenly.
- Divide the salad onto individual plates or bowls. Arrange the sliced grilled chicken over the top.
- Garnish with fresh herbs of your choice.
