Warm mustard-grilled chicken salad


Tbsp. olive oil 25 mL
2 Tbsp. Dijon mustard 25 mL
1 Tbsp. white wine vinegar 15 mL
1 clove garlic, minced 1
1 tsp. Italian seasoning 5 mL
1/4 tsp. cayenne 1 mL
4 boneless chicken breasts 4 (1 - 1/2 lb/ 750 g total) 

Whisk together:
1/3 cup olive oil
2 Tbsp. white wine vinegar
2 tsp. Dijon mustard
1 clove garlic, minced
salt and pepper 


Chicken: In non-metallic dish just large enough to hold chicken in a single layer, combine oil, mustard, vinegar, garlic, Italian seasoning, and cayenne. Add chicken, turning to coat on both sides. Marinate, covered, 30 minutes at room temperature, or refrigerate for up to 4 hours, Remove chicken from marinade. Place on greased barbecue grill. Cook over medium-high heat 8 to 10 minutes, turning every 4 minutes until juices run clear when chicken is pierced with a skewer. Transfer to cutting board. Cover with foil. Salad: In large bowl, toss 8 cups (2 L) mixed salad greens with just enough dressing to coat leaves lightly. Divide among 4 plates. Cut chicken crosswise into slices; arrange on top of greens. Garnish with 2 diced tomatoes, and sprinkle with remaining dressing


Serves 4


Summer, 1994 Homemakerís Magazine

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