Grilled Chicken Salad with Mixed Greens and Honey Mustard

Name: Grilled Chicken Salad with Mixed Greens and Honey Mustard
Prep time: 27 min
Cook time: 12 min
Total time: 39 min
Yield: 4 servings
Cuisine: American
Ingredients: 1½ lb (4 breasts, about 6 oz each) (680 g) boneless, skinless chicken breasts, trimmed of fat, pounded to an even ¾-inch (2 cm) thickness; 2 tbsp (30 ml) extra-virgin olive oil; 1 tbsp (15 ml) fresh lemon juice; 2 cloves (6 g) garlic cloves, finely grated or minced; 1 tsp (2 g) smoked paprika; 1 tsp (3 g) kosher salt (such as Diamond Crystal); ½ tsp (1 g) black pepper, freshly ground; 1 tbsp (15 ml) neutral oil (canola or avocado), for oiling the grill grates; 2 tbsp (30 g) Dijon mustard; 2 tbsp (42 g) honey; 2 tbsp (30 ml) apple cider vinegar; 3 tbsp (45 ml) extra-virgin olive oil; 1 tbsp (15 ml) cold water; ¼ tsp (1 g) kosher salt; ⅛ tsp (0.3 g) black pepper, freshly ground; 6 oz (about 12 loosely packed cups) (170 g) mixed salad greens (spring mix, or a blend of romaine and baby spinach), washed and thoroughly dried; 10 oz (280 g) cherry tomatoes, halved; 1 large (about 10 oz) (300 g) large English cucumber, halved lengthwise and sliced into ¼-inch (6 mm) half-moons; ½ small (about 2 oz) (50 g) red onion, very thinly sliced (optional)

From the MyKitchenBank Kitchen

Juicy lemon-garlic grilled chicken breasts are sliced over crisp mixed greens, sweet cherry tomatoes and cool cucumber, then drizzled with a tangy homemade honey mustard dressing. It's a filling main-course salad that takes about 75 minutes start to finish, with most of that time hands-off while the chicken marinates in the fridge.

Prep: 27 min
Cook: 12 min
Wait: 35 min
Total: 1 hr 14 min
Makes: 4 main-course salads (about 3 cups loosely packed greens and 4½ oz / 125 g cooked chicken each)

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Ingredients

4 servings

For the chicken
1½ lb (4 breasts, about 6 oz each) (680 g) boneless, skinless chicken breasts, trimmed of fat, pounded to an even ¾-inch (2 cm) thickness
2 tbsp (30 ml) extra-virgin olive oil
1 tbsp (15 ml) fresh lemon juice
2 cloves (6 g) garlic cloves, finely grated or minced
1 tsp (2 g) smoked paprika
1 tsp (3 g) kosher salt (such as Diamond Crystal)
½ tsp (1 g) black pepper, freshly ground
1 tbsp (15 ml) neutral oil (canola or avocado), for oiling the grill grates
For the honey mustard dressing
2 tbsp (30 g) Dijon mustard
2 tbsp (42 g) honey
2 tbsp (30 ml) apple cider vinegar
3 tbsp (45 ml) extra-virgin olive oil
1 tbsp (15 ml) cold water
¼ tsp (1 g) kosher salt
⅛ tsp (0.3 g) black pepper, freshly ground
For the salad
6 oz (about 12 loosely packed cups) (170 g) mixed salad greens (spring mix, or a blend of romaine and baby spinach), washed and thoroughly dried
10 oz (280 g) cherry tomatoes, halved
1 large (about 10 oz) (300 g) large English cucumber, halved lengthwise and sliced into ¼-inch (6 mm) half-moons
½ small (about 2 oz) (50 g) red onion, very thinly sliced (optional)

Equipment (10)

Gas or charcoal grill, or a cast-iron grill pan (10–12 inch / 25–30 cm)
Instant-read thermometer
Meat mallet or heavy rolling pin plus plastic wrap or a zip-top bag
Large bowl (4-quart / 4-liter, for the salad)
Shallow dish or large zip-top bag (for marinating the chicken)
Small bowl or jar with lid (for the dressing)
Tongs
Cutting board and sharp knife
Salad spinner or clean kitchen towel
Aluminum foil

Steps

Before you start

Marinate the chicken in the refrigerator for 30 minutes to 2 hours, never on the counter. Raw chicken should not sit out, and lemon juice makes the meat mushy after 2 hours. Vegetable prep and lighting the grill happen while it marinates.
Plan your grill start: charcoal needs about 20 minutes to ash over, gas about 10 minutes, and a grill pan about 5 minutes. Begin heating so the grill is ready when the marinade time ends.
Pat the chicken dry and pound it to an even thickness. This is the key to chicken that cooks through without drying out. Wash your hands, board and tools after handling raw chicken.
Use an instant-read thermometer. Chicken is safe at 165°F (74°C) and is best pulled right at that temperature.
Wash and thoroughly dry the greens so the dressing clings instead of pooling.

1
Whisk the dressing
- In a small bowl or a jar, combine the Dijon, honey, cider vinegar, 3 tablespoons olive oil, water, ¼ teaspoon salt and ⅛ teaspoon pepper.
- Whisk (or shake the lidded jar) for about 30 seconds.
- Taste and add a little more honey if you want it sweeter or a splash of vinegar if you want more tang.
- Refrigerate while you prepare everything else.
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Ready when: Dressing is smooth, pale golden and thick enough to lightly coat a spoon, with no streaks of oil.
Tip: If it looks separated, whisk in another teaspoon of water.
2
Pound the chicken
- Pat the chicken dry with paper towels.
- Place the breasts, one or two at a time, between two sheets of plastic wrap or inside a zip-top bag.
- Pound the thickest part with a mallet or rolling pin, working from the center outward, until each breast is an even ¾ inch (2 cm) thick.
- Keep the chicken refrigerated until you are ready to pound, and wash your hands, mallet and work surface with hot soapy water afterward.
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Ready when: The breast has a uniform thickness from end to end, with no thick hump.
Tip: Even thickness means the thin end won't dry out while the thick end finishes cooking.
3
Marinate in the fridge
- In a shallow dish or large zip-top bag, mix 2 tablespoons olive oil, the lemon juice, garlic, smoked paprika, 1 teaspoon salt and ½ teaspoon pepper.
- Add the chicken and turn to coat all sides.
- Cover or seal and refrigerate for at least 30 minutes and no more than 2 hours.
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Ready when: Chicken is evenly coated and glistening with a thin layer of marinade.
Tip: Never leave raw chicken on the counter to marinate. Over 2 hours, the lemon juice turns the surface of the meat mealy.
4
Light and heat the grill
- Start heating the grill so it is ready when the 30-minute marinade ends: about 20 minutes ahead for charcoal (light it until the coals are covered in gray ash and spread them evenly), about 10 minutes for gas (preheat to medium-high, about 450°F / 230°C), or about 5 minutes for a grill pan over medium-high.
- Scrape the grates clean.
- Fold a paper towel, dip it in the neutral oil, and grip it with tongs to wipe the hot grates.
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Ready when: Grates are very hot (you can hold your hand 5 inches above for only 2–3 seconds) and glossy with oil.
Tip: A hot, oiled grate prevents sticking and gives clear grill marks.
5
Prep the vegetables
- While the chicken marinates and the grill heats, halve the cherry tomatoes, slice the cucumber into ¼-inch half-moons, and thinly slice the red onion if using.
- Place them in a large salad bowl, but do not add the greens or dressing yet.
- Dry the greens well in a salad spinner or between clean kitchen towels, then keep them chilled.
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Ready when: Vegetables are cut and greens are completely dry to the touch.
Tip: Wet greens repel dressing and make the salad watery.
6
Grill first side
- Lift the chicken from the marinade, letting excess drip off, and discard the leftover marinade.
- Lay the breasts on the hot grill at an angle to the grates.
- Close the lid if you have one.
- Cook without moving for 5 to 6 minutes.
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Ready when: The edges look opaque about halfway up the sides, and the chicken releases easily with tongs, showing dark golden grill marks.
Tip: If it sticks, give it another 30 seconds; it releases when it's properly seared. Wash your hands after handling the raw chicken.
7
Flip and finish
- Flip the breasts and grill for another 5 to 6 minutes.
- Check the thickest part with an instant-read thermometer.
- Move the chicken to a clean plate (not the one that held the raw chicken) as soon as it reaches 165°F (74°C).
- If a piece lags behind, keep it on the grill another 1 to 2 minutes and re-check.
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Ready when: Thermometer reads 165°F (74°C) in the thickest part and the juices run clear.
Tip: Don't press down on the chicken with a spatula; that squeezes out the juices.
8
Rest the chicken
- Leave the chicken on the plate, loosely tented with foil, for 5 minutes.
- Resting lets the juices redistribute so they stay in the meat rather than running onto the cutting board.
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Ready when: Chicken feels firm but springy and the surface is no longer sizzling.
Tip: Don't skip the rest; slicing right away leaves dry chicken.
9
Toss the salad
- Add the greens to the bowl with the tomatoes, cucumber and onion.
- Give the dressing a quick whisk, then drizzle about two-thirds of it over the salad.
- Toss gently with clean hands or tongs until the leaves are lightly and evenly glossy.
- Divide among four plates or shallow bowls.
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Ready when: Every leaf is lightly coated, with no pooled dressing at the bottom of the bowl.
Tip: Dress the salad just before serving so the greens stay crisp.
10
Slice and serve
- Slice the rested chicken against the grain into ½-inch (1 cm) strips, about 4½ oz (125 g) cooked chicken per salad.
- Fan the slices over each salad and drizzle with the remaining dressing.
- Serve within 2 hours of grilling (1 hour if it is above 90°F / 32°C outside), and refrigerate any leftover chicken promptly.
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Ready when: Slices are white and moist throughout with no pink.
Tip: Cutting across the muscle fibers makes the chicken more tender to chew.

Good to know

Tips

Pounding the chicken to an even ¾-inch thickness is the single biggest factor in juicy results.
Use a thermometer rather than guessing; pulling chicken at 165°F (74°C) avoids both undercooking and dryness.
Keep raw chicken refrigerated until it goes on the grill, and use separate plates and tongs for raw and cooked chicken.
For a thicker, creamier dressing, whisk in 1 tablespoon of plain Greek yogurt or mayonnaise. Add extras like avocado, crumbled feta or toasted pecans for a bigger meal.

Make ahead

Make the dressing up to 5 days ahead and refrigerate it in a lidded jar; shake before using. The chicken can be marinated in the refrigerator up to 2 hours ahead. You can also grill it up to 3 days ahead: cool it, refrigerate within 2 hours of cooking (within 1 hour if it is above 90°F / 32°C), and serve it cold. Wash, dry and cut the vegetables up to a day ahead and store them in separate containers lined with paper towels.

Storage & reheating

Refrigerate cooked chicken within 2 hours of grilling (1 hour in hot weather, above 90°F / 32°C). Store undressed salad components and grilled chicken separately in airtight containers in the refrigerator for up to 3 days. Cooked chicken left at room temperature, including when serving, should not sit out longer than 2 hours total. Dressing keeps up to 5 days in the fridge. Dressed salad does not keep well; eat it within an hour. Cooked chicken can be frozen, sliced or whole, for up to 2 months; thaw overnight in the fridge. Cold chicken is fine on the salad if it was chilled promptly and is within the 3-day window. To reheat, warm it in a covered skillet over medium-low with a splash of water for 3 to 5 minutes, turning once, until an instant-read thermometer reads 165°F (74°C) in the thickest part. Don't freeze the greens or vegetables.

Substitutions

boneless, skinless chicken breasts → boneless, skinless chicken thighs. Use the same weight. They're more forgiving and juicier; grill 5 to 6 minutes per side until 175°F (80°C), which is ideal for thighs.
honey → maple syrup. Use the same amount for a slightly earthier flavor; the dressing stays vegan-friendly if you omit the chicken.
apple cider vinegar → white wine vinegar or fresh lemon juice. Same amount; lemon juice gives a brighter, fresher flavor.
mixed salad greens (spring mix, or a blend of romaine and baby spinach) → chopped romaine or baby arugula. Use about 6 oz (170 g); romaine is crunchier and holds dressing well, and arugula adds a peppery bite.