mustard grilled chicken salad with avocado and herbs


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


  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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