Grilled Chicken with Honey Mustard Dressing
Grilled Chicken with Honey Mustard Dressing is a gluten free, dairy free, and primal main course. This recipe covers 11% of your daily requirements of vitamins and minerals. One serving contains 375 calories, 18g of protein, and 29g of fat. This recipe serves 2. It will be a hit at your The Fourth Of July event. A mixture of alt, lemon juice, honey, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the extra virgin olive oil you could follow this main course with the Peach Crisp: Healthy Crisp for Breakfast as a dessert. From preparation to the plate, this recipe takes around 45 minutes.
As far in advance as you can, sprinkle both sides of the chicken with the salt and 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. Wash the salad greens and dry in a salad spinner.
Heat a grill or grill pan until hot.
Drizzle 2 teaspoons of olive oil onto the chicken and rub all over both sides.
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 olive oil, honey, whole grain mustard, lemon juice and hot mustard together in a bowl. 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.