Grilled Chicken And Spinach Salad With Honey Mustar

Name: Grilled Chicken And Spinach Salad With Honey Mustard Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
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&degF), 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.
2
Whisk honey, mustard, and vinegar in small bowl. Place spinach and mango in serving bowl.
3
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).
4
Immediately add to spinach and toss with honey mustard dressing, chicken, and pepita seeds. Season to taste with salt and pepper and serve immediately.

307

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.

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

My Personal Notes

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

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Grilled Chicken And Spinach Salad With Honey Mustard Recipe 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!

Grilled Chicken And Spinach Salad With Honey Mustard Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions