Mustard grilled chicken salad with avocado and herbs

Grilled chicken salad with avocado and herbs-1

A couple of months ago, I spotted a really good looking salad on the cover of a magazine.  But because I’m nothing if not frugal, I opted not to buy the magazine for the recipe, but rather just snap a quick picture of the photo on the cover and attempt to recreate it at home later.  Fast forward a couple of months and I can proudly report that our version of the magazine cover salad is a hit with the whole family.  I wasn’t sure how I’d feel about the mint, cilantro and rosemary leaves mixed in with the salad greens, but I am here to tell you that the herbs truly add a dimension of fresh flavor to which plain old salad greens cannot compare.  Take my word for it on this and try it with the herbs.  You won’t regret it.

mustard grilled chicken salad with avocado and herbs

Ingredients

For the marinated chicken

  • 4 boneless skinless chicken breast
  • 1/4 cup extra virgin olive oil
  • 1/4 cup honey
  • 2 Tablespoons white wine vinegar
  • 2 Tablespoons Dijon mustard
  • 2 cloves garlic, minced
  • salt and pepper to taste

For the dressing

  • 2 heaping Tablespoons Dijon mustard
  • 1 Tablespoon maple syrup
  • 2 teaspoons apple cider vinegar
  • 1/2 cup extra virgin olive oil
  • salt and pepper to taste

For the salad

  • About eight cups of salad greens (I used baby romaine)
  • 1 cup cherry tomatoes (yellow and red, preferably), halved
  • 8 slices of cooked bacon, crumbled
  • 2 avocados, thinly sliced
  • 1/2 cup toasted pine nuts
  • 1/3 cup crumbled feta cheese
  • 1/3 cup mint leaves
  • 1/3 cup cilantro leaves
  • 2 Tablespoons chopped fresh rosemary

Instructions

  1. Combine oil, honey, vinegar, Dijon mustard, garlic, salt and pepper in a large Ziploc bag. Add chicken and refrigerate for at least an hour, preferably 4-6 hours. When chicken is done marinating, place in on a hot grill and cook it about five minutes on each side, or until it is cooked through. Set aside.
  2. To make the dressing, combine all ingredients in a mason jar and shake, shake, shake. Set aside.
  3. To assemble the salad, toss the mint, cilantro and rosemary leaves together with the salad greens and divide the between four serving plates. Top with tomatoes, bacon, avocado, pine nuts, and feta. Place sliced chicken on top and then drizzle with the maple mustard vinaigrette.

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Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 5398kcal Calories from fat 3590
% Daily Value
Total Fat 399g 614%
Saturated Fat 78g 390%
Transfat 0g
Cholesterol 987mg 329%
Sodium 6331mg 264%
Carbohydrate 166g 55%
Dietary Fiber 45g 180%
Sugars 99g
Protein 309g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g

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