Grilled Dijon Chicken Salad with Raspberries and Avocado
By Jessica RudolphPublished on April 19, 2021
Time
45 minutes
Yield
Serves 4
Ingredients
5 tablespoons Dijon mustard 2 tablespoons packed brown sugar 1 ¼ teaspoons table salt 1 teaspoon pepper 4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed3 tablespoons extra-virgin olive oil 2 tablespoons cider vinegar 10 ounces (10 cups) mesclun 5 ounces (1 cup) raspberries, halved1 avocado, halved, pitted, and cut into ½-inch pieces½ cup chopped pecans, toasted
Before You Begin
Sprinkle with julienned fresh basil before serving.
Instructions
- Combine mustard, sugar, salt, and pepper in large bowl. Transfer 3 tablespoons mustard mixture to second large bowl; set aside. Pat chicken dry with paper towels. Add chicken to remaining mustard mixture (in first bowl) and toss to coat.
- Grill chicken over hot fire until well browned and registering 160 degrees, about 6 minutes per side. Transfer chicken to cutting board and tent with foil.
- Whisk oil and vinegar into reserved mustard mixture. Add mesclun and toss to combine. Slice chicken ¾ inch thick. Top salad with raspberries, avocado, pecans, and chicken. Season with salt to taste, and serve.
Time
45 minutesYield
Serves 4Ingredients
5 tablespoons Dijon mustard
2 tablespoons packed brown sugar
1 ¼ teaspoons table salt
1 teaspoon pepper
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
3 tablespoons extra-virgin olive oil
2 tablespoons cider vinegar
10 ounces (10 cups) mesclun
5 ounces (1 cup) raspberries, halved
1 avocado, halved, pitted, and cut into ½-inch pieces
½ cup chopped pecans, toasted
Ingredients
5 tablespoons Dijon mustard
2 tablespoons packed brown sugar
1 ¼ teaspoons table salt
1 teaspoon pepper
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
3 tablespoons extra-virgin olive oil
2 tablespoons cider vinegar
10 ounces (10 cups) mesclun
5 ounces (1 cup) raspberries, halved
1 avocado, halved, pitted, and cut into ½-inch pieces
½ cup chopped pecans, toasted
Ingredients
5 tablespoons Dijon mustard
2 tablespoons packed brown sugar
1 ¼ teaspoons table salt
1 teaspoon pepper
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
3 tablespoons extra-virgin olive oil
2 tablespoons cider vinegar
10 ounces (10 cups) mesclun
5 ounces (1 cup) raspberries, halved
1 avocado, halved, pitted, and cut into ½-inch pieces
½ cup chopped pecans, toasted
Why This Recipe Works
Coating the chicken in Dijon mustard and brown sugar adds tons of flavor, and the Dijon caramelizes to a beautifully browned crust on the grill.
Before You Begin
Sprinkle with julienned fresh basil before serving.
Instructions
- Combine mustard, sugar, salt, and pepper in large bowl. Transfer 3 tablespoons mustard mixture to second large bowl; set aside. Pat chicken dry with paper towels. Add chicken to remaining mustard mixture (in first bowl) and toss to coat.
- Grill chicken over hot fire until well browned and registering 160 degrees, about 6 minutes per side. Transfer chicken to cutting board and tent with foil.
- Whisk oil and vinegar into reserved mustard mixture. Add mesclun and toss to combine. Slice chicken ¾ inch thick. Top salad with raspberries, avocado, pecans, and chicken. Season with salt to taste, and serve.
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