Shelly's Recipe

Grilled Chicken Salad with Honey Orange Dressing

Category: Salad

4 boneless, skinless chicken breast halves
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
3 tablespoons creamy mustard-mayo sauce, such as Durkees Sauce
One 5-ounce package baby mixed greens
1 European cucumber, diced
1/3 cup slivered almonds
1/3 cup crumbled feta cheese

Honey Orange Dressing:
1 large orange, juiced
1/3 cup olive oil
1 tablespoon honey
1 tablespoon Dijon mustard
1 tablespoon rice wine vinegar

Heat a grill pan over medium-high heat.

Drizzle the chicken lightly with olive oil and season both sides with salt and pepper. Place on the grill pan and cook for 8 minutes per side, or until a thermometer inserted into the thickest part of the meat reaches 165 degrees F. Remove from the grill and rest for 5 minutes.

Chop the chicken and add it to a medium bowl. Add the mustard mayo sauce and toss well. Reserve.


Add the mixed greens to a bowl along with the cucumber, almonds, and feta cheese.

Add the orange juice, olive oil, honey, mustard and rice wine vinegar to a mason jar and shake to emulsify. Toss the salad greens with the dressing. Divide among dinner plates and top with the chopped chicken.

Serves 4