Honey Mustard Grilled Chicken Salad Recipe (with Homemade Dressing)
One of the most popular salad dressing out there is this Honey mustard dill dressing. This addictive dressing made my Chicken salad so delicious and wholesome. This chicken salad is packed with toasted pecans, carrots, bell peppers, corn, lettuce, tomatoes, cucumber, drizzled with honey mustard dressing makes it super delicious.
Equipment
Grill Pan or Skillet
Mixing Bowl
Ingredients
For Honey Mustard Salad Dressing
- ¼ cup Honey
- 3 tablespoon Dijon Mustard
- 2 tablespoon Lemon Juice
- 2 tablespoon Vinegar I used chilli vinegar
- 1 teaspoon Salt
- ¼ teaspoon Black Pepper Powder
- ¼ cup Extra Virgin Olive Oil
- 2 tablespoon Fresh Dill Leaves finely chopped
For Grilled Chicken
- 2 large Boneless Chicken Breast
- 1 teaspoon Paprika
- 2 teaspoon Garlic powder
- 1 teaspoon Black Pepper Powder
- 1 teaspoon Mixed Italian Seasoning
- 2 tablespoon Plain Yogurt (Curd)
- 1 tablespoon Lemon Juice
- 1 tablespoon Olive Oil
For Salad
- 4 cups Iceberg Lettuce roughly chopped
- 1 medium Onion peeled & sliced thinly
- 1 medium Carrot Chopped
- 1 medium Bell Pepper (Capsicum) Sliced
- 1 medium Tomato deseeded & chopped
- 1 cup Sweetcorn cooked
- 1 medium Salad Cucumber chopped
- ½ cup Feta Cheese crumbled
- 12 no Pecans Toasted
Instructions
- Salad Dressing - Start by making salad dressing. Take all ingredients except olive oil and dill leaves in a bowl and mix well. Slowly add in the olive oil and mix well until it is emulsified. Now add in dill leaves and mix well. Taste and adjust seasoning. Your salad dressing is ready.
- Marinating Chicken - Take chicken breast on a cutting board. Use a sharp knife to slice in the middle to butterfly the chicken breast and open like a book. Now slice it so you get 2 chicken breast from one. Add all ingredients given for marination and mix well. Leave to marinate for 15 minutes or overnight in fridge.
- Grilling Chicken - Heat a grill pan on medium high heat. Grease lightly with olive oil. Let it heat up. Once the grill pan is hot enough, place the chicken breast on the pan and cook on high heat for 3 minutes. Don't touch the chicken at this point, so you get grill marks on the chicken.
- Once it is cooked for 3 minutes, flip over and cook on other side for 2 more minutes. Since the chicken breast is sliced in half, it will cook faster and more evenly. Once chicken is grilled, remove it to a cutting board and allow them to rest for 5 minutes before chopping them.
- Assembling Salad - Take a mixing bowl. I am using iceberg lettuce for the salad. You can chop the lettuce roughly. Add in cucumbers, carrots, boiled sweetcorn, feta cheese, tomatoes, sliced onions and bell peppers over the lettuce. Add in chopped chicken breast, toasted pecans and drizzle as much dressing as needed. Toss well and Serve immediately.
Nutrition
Nutrition Facts
Honey Mustard Grilled Chicken Salad Recipe (with Homemade Dressing)
Serving Size
1 servings
Amount per Serving
Calories
1041
% Daily Value*
Fat
56
g
86
%
Saturated Fat
12
g
75
%
Trans Fat
0.03
g
Polyunsaturated Fat
7
g
Monounsaturated Fat
32
g
Cholesterol
181
mg
60
%
Sodium
2159
mg
94
%
Potassium
2000
mg
57
%
Carbohydrates
81
g
27
%
Fiber
10
g
42
%
Sugar
52
g
58
%
Protein
63
g
126
%
Vitamin A
7511
IU
150
%
Vitamin C
60
mg
73
%
Calcium
336
mg
34
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.