Grilled Chicken Salad With Baby Spinach And Creamy Mustard Dressing

Pairing grilled chicken breast and a zesty dressing with fresh vegetables makes the colorful main dish salad a good meal any time of year.

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  • 1/4 cup brown mustard
  • 2 tablespoons honey
  • 2 tablespoons low fat mayonnaise
  • 2 tablespoons fat-free Greek-style yogurt
  • 2 packets Stevia In The Raw®
  • Salt and freshly ground pepper
  • 1 1/4 pounds skinless, boneless chicken breast, cut into 4 pieces
  • 6 cups baby spinach, loosely packed
  • 1 cup grape tomatoes, halved lengthwise
  • 4 thin slices red onion
For dressing, in small bowl, whisk together mustard, honey, mayonnaise, yogurt, and Stevia In The Raw. Season dressing with salt and pepper to taste. Set aside for 20 minutes, or cover and refrigerate up to 24 hours.
Heat grill to medium-high, 400 degrees F for gas grill.
Place pieces of chicken between 2 sheets of wax paper and pound with smooth mallet or side of heavy knife to even 1/2-inch thickness. Season chicken breasts lightly on both sides with salt and pepper.
Place chicken on oiled grill rack and cook over direct heat for 3 minutes. Turn and grill until chicken is firm to touch and white in center, 2-3 minutes. Transfer grilled chicken to plate, tent loosely with foil, and let sit for 5 minutes. Slice chicken across the grain into 1/2-inch strips.
Arrange 1-1/2 cups spinach in a bed on each of 4 dinner plates. Add one-fourth of tomatoes, and 1 onion slice, separated into rings. Top each plate with one-fourth of the chicken and drizzle on 2 tablespoons dressing. Serve immediately.

nutrition information

Per Serving: cal. (kcal) 260, Fat, total (g) 5, sat. fat (g) 2, carb. (g) 17, fiber (g) 2, pro. (g) 35, sodium (mg) 490, Percent Daily Values are based on a 2,000 calorie diet
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