Friday, I posted my new go-to Honey Mustard Dressing and I thought, why not make another salad slice with it?
I kept this salad light. The chicken gets basted in the same honey mustard dressing that gets drizzled over the salad. I only had cucumbers and carrots on hand today, but tomatoes would be a welcome addition, as would some crumbled bacon.
This is definitely going back onto my menu plan. I might just eat salads all summer long.
If you make this, snap a pic and tag it #messcountersfp. I’d love to see what you make.
Honey Mustard Grilled Chicken Salad Slice
1 lb chicken
1 tbps avocado oil (or other cooking oil)
Salt and Pepper
1 head iceberg lettuce
1 cucumber, chopped
2 carrots, peeled and chopped
Honey Mustard dressing
½ cup shredded Cheddar cheese
Preheat your grill. If necessary, break your chicken down into thin cutlets (about ¼” thick), then coat in oil and salt and pepper. Grill the chicken until cooked through, about 5-7 minutes, flipping once. Baste chicken with honey mustard dressing after flipping and once cooked.
While the chicken rests, slice the head of iceberg into round slices about ½” thick. Lay on plates, and then top with cucumbers, carrots, and cheese. Slice the chicken and place on top of salad. Drizzle with dressing, and sprinkle with salt and pepper. Enjoy!
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