Name: Grilled Dijon Chicken Salad with Raspberries and Avocado
Total time: 45 min
Ingredients: 5 tablespoons Dijon mustard; 2 tablespoons packed brown sugar; 1 1/4 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; Fresh basil, julienned

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.

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. Sprinkle with julienned fresh basil and season with salt to taste. Serve.