Grilled chicken served on a bed of mixed greens with a honey mustard dressing.

In a small bowl, mix together 1 teaspoon of salt and 0.5 teaspoon of black pepper. Rub this mixture evenly over the chicken breasts.

Season the Chicken

Preheat the grill to medium-high heat. Place the seasoned chicken breasts on the grill and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove the chicken from the grill and let it rest for 5 minutes before slicing.

Grill the Chicken

In a small bowl, whisk together 2 tablespoons of honey, 2 tablespoons of Dijon mustard, 1 tablespoon of apple cider vinegar, 3 tablespoons of olive oil, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper until smooth.

Combine Ingredients

In a large bowl, place the mixed greens. Slice the cucumber and red onion thinly, and halve the cherry tomatoes. Add these vegetables to the bowl with mixed greens.

Prepare the Salad Base

Slice the rested grilled chicken into strips and place it on top of the salad.

Add Grilled Chicken

Drizzle the honey mustard dressing over the salad and toss gently to combine all ingredients.

Add Dressing

Serve the salad immediately, garnished with feta cheese on top.

Serve

Chicken breast

Mixed greens (e.g., spinach, arugula, romaine)

Cherry tomatoes

Cucumber

Red onion

Feta cheese

Olive oil

Salt

Black pepper

Honey

Dijon mustard

Apple cider vinegar

Grilled Chicken Salad

Make Grilled Chicken Salad Recipe in just 30m. Grilled chicken served on a bed of mixed greens with a honey mustard dressing.

Grilled Chicken Salad Recipe

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