Grilled Chicken and Spinach Salad with Honey Mustard Recipe

Name: Grilled Chicken and Spinach Salad with Honey Mustard Recipe
Total time: 20 min
Yield: 2
Ingredients: 12 ounces boneless, skinless, chicken breast (about 2 breast halves); 2 tablespoons plus 2 teaspoons olive oil, divided; 3 tablespoons honey; 3 tablespoons Dijon mustard; 3 tablespoons white vinegar; 1 mango, peeled, pitted, cut into 1-inch cubes; 6 ounces baby spincach; 1 medium clove garlic, minced (about 1 teaspoon); 2 small red onions, halved and sliced thin (about 1 cup); Kosher salt and freshly ground black pepper; 2 tablespoons toasted pepitas (or sunflower seeds)

Notes: Pre-cooked chicken can be used in this recipe for an even quicker meal. I used pepita seeds, but sunflower seeds or other nuts will also work. Serve right away before the salad starts to exude liquid, which will pool at the bottom of the bowl.

Chicken Dinners: Grilled Chicken and Spinach Salad with Honey Mustard Dressing

Grilled Chicken and Spinach Salad with Honey Mustard Recipe

Active 20 mins

Total 20 mins

Serves 2 servings

12 ounces boneless skinless chicken breast(about 2 breast halves)
2 tablespoons plus 2 teaspoons olive oil, divided
3 tablespoons honey
3 tablespoons Dijon mustard
3 tablespoons white vinegar
1 mango, peeled, pitted, cut into 1-inch cubes
6 ounces baby spinach
1 medium clove garlic, minced (about 1 teaspoon)
2 small red onions, halved and sliced thin (about 1 cup)
Kosher salt and freshly ground black pepper
2 tablespoons toasted pepitas (or sunflower seeds)

Halve breasts horizontally so that pieces are of equal thickness. Brush with 2 teaspoons oil and season with salt and pepper. Cook on outside grill until cooked through (155°F), or cook on pre-heated grill pan over medium-high heat, 3 to 5 minutes per side. Transfer to plate and let rest 5 minutes. Slice into 1/2-inch strips.
Whisk honey, mustard, and vinegar in small bowl. Place spinach and mango in serving bowl.
Heat remaining oil in large skillet over medium heat until shimmering. Add garlic and cook until fragrant, about 30 seconds. Add onions and 1/4 teaspoon salt and cook very briefly, about 30 seconds more (do not overcook).
Immediately add to spinach and toss with honey mustard dressing, chicken, and pepita seeds. Season to taste with salt and pepper and serve immediately.

Special equipment

outdoor grill or grill pan

This Recipe Appears In

Chicken Dinners: Grilled Chicken and Spinach Salad with Honey Mustard Dressing

Nutrition Facts (per serving)
748	Calories
28g	Fat
81g	Carbs
49g	Protein

Nutrition Facts
Servings: 2
Amount per serving
Calories	748
% Daily Value*
Total Fat 28g	36%
Saturated Fat 5g	24%
Cholesterol 108mg	36%
Sodium 1251mg	54%
Total Carbohydrate 81g	30%
Dietary Fiber 9g	33%
Total Sugars 63g
Protein 49g
Vitamin C 128mg	640%
Calcium 186mg	14%
Iron 6mg	32%
Potassium 1573mg	33%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)