Creamy Honey Mustard Chicken (Printable Version)
Juicy grilled chicken over crisp greens drizzled with a creamy honey mustard dressing for a satisfying meal.
# What You Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - Salt and freshly ground black pepper, to taste
→ Creamy Honey Mustard Dressing
04 - 3 tablespoons mayonnaise
05 - 2 tablespoons Greek yogurt
06 - 2 tablespoons Dijon mustard
07 - 2 tablespoons honey
08 - 1 tablespoon fresh lemon juice
09 - 1 clove garlic, finely minced
10 - Salt and freshly ground black pepper, to taste
→ Salad
11 - 4 cups mixed salad greens (romaine, spinach, arugula)
12 - 1 cup cherry tomatoes, halved
13 - 1/2 small red onion, thinly sliced
14 - 1 cucumber, sliced
15 - 1 ripe avocado, diced
16 - 1/4 cup roasted sunflower seeds (optional)
# Method:
01 - Preheat a grill pan or skillet over medium heat. Coat the chicken breasts with olive oil and season generously with salt and black pepper on both sides.
02 - Place the chicken in the hot pan and cook for 6–7 minutes per side until fully cooked through and juices run clear. Transfer to a cutting board and rest for 5 minutes before slicing or dicing.
03 - In a mixing bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, honey, lemon juice, minced garlic, salt, and pepper until smooth and creamy. Set aside.
04 - In a large salad bowl, combine the mixed greens, cherry tomatoes, red onion, cucumber, and avocado. Toss gently to distribute evenly.
05 - Arrange the sliced chicken over the salad. Drizzle with the creamy honey mustard dressing and toss gently to coat all ingredients. Sprinkle with roasted sunflower seeds if desired and serve immediately.
# Expert Tricks:
01 -
- The dressing comes together in about sixty seconds and tastes like something you would pay fourteen dollars for at a cafe.
- It works hot, cold, or somewhere in between, which means leftovers are never a problem.
02 -
- Do not skip the resting step for the chicken because cutting into it early releases all the juices and you end up with dry meat.
- The dressing thickens as it sits in the fridge, so thin it with a splash of water or lemon juice if you are making it ahead.
03 -
- Let the chicken rest on a cutting board tented loosely with foil so it stays warm without steaming itself soggy.
- A little extra honey drizzled over the top right before serving makes the whole bowl photograph beautifully and taste even better.