Grilled Chicken with Honey Mustard Dressing

Savory chicken grilled, sliced and served with baby greens and a honey mustard dressing. An easy, wholesome and delicious weeknight meal.

Course Entree, Salad

Cuisine American, Best

Level Beginner

Main Ingredient Poultry

Diet Dairy-Free, Gluten-Free, Low-Carb

Prep Time 5

Cook Time 15

Total Time 40

Servings servings

Calories 416kcal

As far in advance as you can, sprinkle both sides of the 250 grams boneless skin-on chicken thighs with the ½ teaspoon salt and ¼ teaspoon black pepper. Ideally you'll let it sit for 30 minutes so the salt can penetrate the meat, but if you're short on time, you can move ahead right away.
250 grams boneless skin-on chicken thighs, ½ teaspoon salt, ¼ teaspoon black pepper
Wash the salad greens and dry in a salad spinner.
80 grams baby greens
Heat a grill or grill pan until hot.
Drizzle 2 teaspoons extra virgin olive oil onto the chicken and rub all over both sides.
2 teaspoons extra virgin olive oil
Place the chicken skin-side down on the grill until it has good grill marks, and then flip and grill until the chicken is cooked through (registered 160 degrees F on a thermometer). Transfer the chicken to a cutting board and let it rest for 10 minutes.
Whisk the 1 tablespoon extra virgin olive oil, 1 tablespoon honey, 1 tablespoon whole grain mustard, ½ tablespoon lemon juice and ½ teaspoon hot mustard together in a bowl.
1 tablespoon extra virgin olive oil, 1 tablespoon honey, 1 tablespoon whole grain mustard, ½ tablespoon lemon juice, ½ teaspoon hot mustard
Slice the chicken into bite-sized pieces.
Drizzle a few spoonfuls of dressing onto the greens and toss to coat. Salt and pepper to taste.
Arrange the chicken on top of the salad and drizzle with the remaining dressing.