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Grilled Chicken Dijon Salad

Grilled Chicken Dijon Salad recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 27.5
Dietary: Gluten-free, Low Carb
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
  • 1/4 cup Dijon mustard
  • 2 teaspoon Dried tarragon leaves
  • 1/4 teaspoon Cracked black pepper
  • 3 tablespoon Tarragon vinegar
  • 1 tablespoon Sugar
  • 1/3 cup Water
  • 2 tablespoon Olive oil
  • 2 whole Chicken breasts, skinned, boned, and fat removed
  • 1/2 pound Fresh mushrooms, halved
  • 2 cups Broccoli flowerettes
  • 5 cups Boston lettuce
  • 8 ounces Fat-free Muenster Cheese, cubed
  • 1/2 cup Red onion rings
Directions
  1. 1
    In a small bowl, whisk together Dijon mustard, dried tarragon, and black pepper.
  2. 2
    Stir in tarragon vinegar and water until combined.
  3. 3
    Gradually whisk in olive oil until the dressing is well blended and emulsified.
  4. 4
    Place chicken breasts in a shallow dish and pour one-third of the dressing mixture over them, turning to coat evenly.
  5. 5
    Place halved mushrooms and broccoli florets in a separate bowl and toss with the remaining dressing to marinate.
  6. 6
    Heat grill to medium heat. Drain chicken, reserving the marinade in the dish.
  7. 7
    Grill chicken for 4 to 6 minutes per side, or until cooked through, brushing occasionally with the reserved marinade.
  8. 8
    Remove chicken from grill and let rest for 5 minutes before slicing into strips.
  9. 9
    In a large serving bowl, combine the marinated mushrooms, broccoli, torn Boston lettuce, and cubed Muenster cheese. Toss lightly.
  10. 10
    Divide the lettuce mixture among plates or arrange on a large platter.
  11. 11
    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.

Keywords: grilled chicken, dijon salad, tarragon vinaigrette, healthy dinner, broccoli salad, mushroom salad, low fat, protein rich, boston lettuce, summer grilling, meal prep, light lunch
Read it online: https://www.chefs-mate.com/recipe/grilled-chicken-dijon-salad/