Friday's Special Grilled Chicken Salad with Honey O

Name: Friday's Special Grilled Chicken Salad with Honey Orange Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breast halves; Olive oil, for drizzling; Kosher salt and freshly ground black pepper; 3 tablespoons creamy mustard-mayo sauce, such as Durkees Sauce; One 5-ounce package baby mixed greens; 1 European cucumber, diced; 1/3 cup slivered almonds; 1/3 cup crumbled feta cheese; 1 large orange, juiced; 1/3 cup olive oil; 1 tablespoon honey; 1 tablespoon Dijon mustard; 1 tablespoon rice wine vinegar

Servings: persons

4 boneless, skinless chicken breast halves
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
3 tablespoons creamy mustard-mayo sauce, such as Durkees Sauce
One 5-ounce package baby mixed greens
1 European cucumber, diced
1/3 cup slivered almonds
1/3 cup crumbled feta cheese
1 large orange, juiced
1/3 cup olive oil
1 tablespoon honey
1 tablespoon Dijon mustard
1 tablespoon rice wine vinegar

1
Heat a grill pan over medium-high heat.
2
Drizzle the chicken lightly with olive oil and season both sides with salt and pepper.
3
Place on the grill pan and cook for 8 minutes per side, or until a thermometer inserted into the thickest part of the meat reaches 165 degrees F. Remove from the grill and rest for 5 minutes.
4
Chop the chicken and add it to a medium bowl.
5
Add the mustard mayo sauce and toss well.
6
Reserve.
7
Add the mixed greens to a bowl along with the cucumber, almonds, and feta cheese.
8
Add the orange juice, olive oil, honey, mustard and rice wine vinegar to a mason jar and shake to emulsify.
9
Toss the salad greens with the dressing.
10
Divide among dinner plates and top with the chopped chicken.

486

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 boneless, skinless chicken breast halves, Olive oil, for drizzling, Kosher salt and freshly ground black pepper, 3 tablespoons creamy mustard-mayo sauce, such as Durkees Sauce, and more.

Yes, Friday's Special Grilled Chicken Salad with Honey Orange Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Friday's Special Grilled Chicken Salad with Honey Orange Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions