This Grilled Chicken Dijon Salad is a perfect balance of savory and fresh flavors. The dish centers on boneless, skinless chicken breasts marinated in a tangy blend of Dijon mustard, tarragon vinegar, and olive oil, then grilled to juicy perfection. The chicken is served atop a crisp bed of Boston lettuce, accompanied by earthy mushrooms and tender broccoli florets that have absorbed the remaining marinade. Cubed fat-free Muenster cheese adds a mild, creamy contrast, while red onion rings provide a sharp, crunchy finish. Its an excellent choice for a healthy weeknight dinner or a light lunch that feels substantial without being heavy. The homemade vinaigrette is simple to whisk together and elevates the entire dish with its aromatic herbal notes.
Grilled Chicken Dijon Salad
Description
This Grilled Chicken Dijon Salad is a perfect balance of savory and fresh flavors. The dish centers on boneless, skinless chicken breasts marinated in a tangy blend of Dijon mustard, tarragon vinegar, and olive oil, then grilled to juicy perfection. The chicken is served atop a crisp bed of Boston lettuce, accompanied by earthy mushrooms and tender broccoli florets that have absorbed the remaining marinade. Cubed fat-free Muenster cheese adds a mild, creamy contrast, while red onion rings provide a sharp, crunchy finish. Its an excellent choice for a healthy weeknight dinner or a light lunch that feels substantial without being heavy. The homemade vinaigrette is simple to whisk together and elevates the entire dish with its aromatic herbal notes.Ingredients
Directions
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In a small bowl, whisk together Dijon mustard, dried tarragon, and black pepper.
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Stir in tarragon vinegar and water until combined.
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Gradually whisk in olive oil until the dressing is well blended and emulsified.
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Place chicken breasts in a shallow dish and pour one-third of the dressing mixture over them, turning to coat evenly.
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Place halved mushrooms and broccoli florets in a separate bowl and toss with the remaining dressing to marinate.
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Heat grill to medium heat. Drain chicken, reserving the marinade in the dish.
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Grill chicken for 4 to 6 minutes per side, or until cooked through, brushing occasionally with the reserved marinade.
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Remove chicken from grill and let rest for 5 minutes before slicing into strips.
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In a large serving bowl, combine the marinated mushrooms, broccoli, torn Boston lettuce, and cubed Muenster cheese. Toss lightly.
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Divide the lettuce mixture among plates or arrange on a large platter.
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Top the salad with the sliced grilled chicken and garnish with red onion rings.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 27.5kcal
- % Daily Value *
- Total Fat 1.2g2%
- Saturated Fat 0.2g1%
- Cholesterol 0.0mg0%
- Sodium 124.0mg6%
- Total Carbohydrate 4.4g2%
- Dietary Fiber 1.1g5%
- Sugars 0.4g
- Protein 1.5g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Safety Note: Do not reuse the raw chicken marinade after it has touched the raw meat unless you boil it separately for 2 minutes to kill bacteria. In this recipe, we brush the chicken during cooking, but it is safer to set aside a clean portion of dressing for basting before placing the raw chicken in it.
Storage: Store leftover chicken and salad components separately in airtight containers in the refrigerator for up to 3 days. The dressing can be kept for up to 1 week.
Variations: For a dairy-free option, omit the Muenster cheese. You can also swap the broccoli and mushrooms for other grilled vegetables like zucchini or bell peppers.
