“Grilled Chicken Salad, filled with tomatoes, peppers and topped with a garlic honey mustard dressing Yum”

I love salads, whenever i feel like not having a meal. All i prefer is having a bowl of salad. You can make salad whatever way you like. This one is my favorite since it has honey mustard garlic dressing. I love it so much.

Moreover making grilled chicken can be a bit tricky. But if you follow my instructions you will get perfect grilled chicken all the time.

I used my home grown baby spinach and lettuce for this salad which made me even more happy.

How do you grill chicken without drying it out?

You can brine the chicken for 4 to 5 hours to keep the chicken moist. Recipe below.
Flatten the chicken breast so it even thickness. Even thickness means it will cook evenly and in faster time so it doesn’t dries out.
Cook in high temp for shorter time so it doesn’t dries out.
Marinate the chicken overnight or at least 2 hours for best flavour.

How to Brine Chicken?

Bring water to a boil, add equal part of salt and sugar. Nearly 1/2 cup salt and 1/2 cup sugar for every kg of chicken.
Stir until the sugar and salt have dissolved, then allow the brine to cool to room temperature.
To use, place chicken in the brine, cover, and refrigerate two hours for skinless breasts, 4 hours for bone-in pieces, and 4 hours to overnight for whole chickens.
Drain and pat the chicken dry before cooking.

IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!

Grilled Chicken with Honey Mustard Dressing

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Prep time

10 mins

Cook time

15 mins

Total time

25 mins

Delicious spicy grilled chicken salad with a tangy sweet mustard, honey garlic dressing.

Author: Aarthi

Recipe type: Main

Cuisine: Indian

Serves: 2 servings

Ingredients

Chicken Breast - 3
Ginger Garlic Paste - 2 tblsp
Lemon Juice / Vinegar - 2 tblsp
Chilli Powder - 2 tsp
Cumin Powder - 2 tsp
Salt to taste

FOR DRESSING:

Garlic - 3 cloves grated
Mustard Sauce - 1 tblsp
Honey - 2 tblsp
Red Wine Vinegar - 1 tblsp
Salt to taste
Black Pepper to taste
Olive Oil - 4 tblsp

FOR SALAD:

Lettuce as needed
Tomato - 1 deseeded and cubed
Capsicum / Bell Pepper - 1 cubed
Baby Spinach as needed

Instructions

Take chicken and add all ingredients and mix well. Set aside for 15 mins.
Mix all salad dressing together except olive oil. Drizzle olive oil little by little and keep whisking. Set aside.
Heat a grill pan till smoking. Brush oil over the pan using a paper towel.
Place chicken on the grill pan and cook on medium high heat and cook for 5 to 6 mins, flip over and cook on other side and cook for 4 to 5 mins.
Remove and set aside for 5 mins. Slice and set aside.
Take a serving plate, place lettuce, baby spinach, tomatoes, peppers and chicken. Pour over dressing and enjoy.

Notes

1)The grilled chicken can be made a day ahead and stored in fridge.
2)You can make the dressing in advance and store in fridge.
3)Dressing stays good for over a week in fridge when stored in a air tight container.
4)You can add whatever topping you like.

Nutrition Information

Serving size: 1 Calories: 300

Pictorial:

1)Take chicken breast in a bowl