When I put this recipe in the rotation, I had forgotten we'd already tried this recipe once before. This time, I followed the recipe exactly instead of doubling it and I tried out my freshly seasoned cast iron grill pan.
Grilled Honey Mustard Chicken Salad
2 boneless skinless chicken breast halves
1/4 c extra-virgin olive oil
2 tbsp fresh lemon juice
1 1/2 tbsp chopped fresh dill
1 tbsp honey mustard
1/8 tsp salt
6 c mixed baby salad greens
1/2 c thinly sliced Vidalia or other sweet onion
1/3 c grape tomatoes
With flat side of meat mallet (or a rolling pin), flatten each chicken breast to 1/2-inch thickness; place in small shallow dish.
In small bowl, whisk together oil, lemon juice, dill, honey mustard and salt. Pour half of the mixture over chicken, turning to coat both sides.
Let stand 5 to 10 minutes at room temperature. (Chicken can be made to this point up to 1 hour ahead. Cover and refrigerate.) Reserve remaining oil mixture for dressing. Heat grill pan.
Remove chicken from marinade; discard marinade. Place chicken on grill pan over medium heat. Grill 6 to 10 minutes or until no longer pink in center, turning once.
Meanwhile, toss greens, onion and tomatoes with 2 tablespoons of the reserved dressing. Divide greens between two serving dishes.
Slice grilled chicken across the grain; place on top of greens.
Drizzle with remaining dressing.
The marinade smelled good and the chicken smelled completely wonderful as it cooked on the grill pan, enough so that Rodney started hovering and looking at the chicken well before it was done. The chicken turned out fabulously, though it did take a little bit of work to flip the chicken as it was stuck to the pan. I should've lubed it a bit before placing the chicken on it.
The salad was good, though I think the mixed baby greens were a little bit too delicate for this. Once the greens, tomatoes and onions were tossed with the dressing, the fluffy greens migrated to the top of the bowl and the other heavier items were hiding at the bottom of the bowl. Placing the chicken on the greens compacted them leaving the presentation a little sad. Next time I'll use half baby greens and half romaine.
Cost:
- chicken breasts: $2 (SWAG)
- lemon: $0.17
- dill: $0.63
- baby greens: $3
- Vidalia onion: $0.20
- grape tomatoes: $0.70
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