Best 4 Grilled Chicken Salad With Warm Mustard Dressing Recipes

Grilled chicken salad with warm mustard dressing is a light and refreshing meal that is perfect for a summer lunch or dinner. The grilled chicken is tender and juicy, and the warm mustard dressing adds a tangy and flavorful kick. This salad is also a great way to get your daily dose of fruits and vegetables. With just a few simple ingredients, you can create a delicious and healthy meal that the whole family will enjoy.

Let's cook with our recipes!

GRILLED CHICKEN SALAD WITH WARM MUSTARD DRESSING

Grilled Chicken Salad with Warm Mustard Dressing image

"This tasty salad is fast to assemble, and cleanup's a breeze," assures Dawn Davidson of Thornton, Ontario. "Serve with the warmed dressing and crusty bread or rolls, and you have a complete meal that the whole family is sure to love."

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

1/4 cup olive oil
1/4 cup chicken broth
3 tablespoons lemon juice
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon lemon-pepper seasoning
4 boneless skinless chicken breast halves (4 ounces each)
1 large red onion, sliced and separated into rings
10 cups torn romaine
1 medium sweet red pepper, chopped
3/4 cup crumbled feta cheese

Steps:

In a large bowl, combine the first eight ingredients. Place half in a saucepan and set aside. Brush remaining vinaigrette over chicken and onion rings. , Grill chicken and onion, covered, over medium heat for 12 minutes or until a thermometer reads 170°. Cut chicken into 1/2-in. slices. , In a large bowl or on salad plates, layer the romaine, onion, chicken, red pepper and cheese. Heat the reserved vinaigrette; drizzle over salad.

Nutrition Facts : Calories 126 calories, Fat 9g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 248mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 6g protein.

GRILLED CHICKEN SALAD

Grilled Chicken Salad image

This is the only chicken salad I'll eat since I started making it. Taken from the Silver Spoon cookbook.

Provided by Across the Ocean

Categories Lunch/Snacks

Time 22m

Yield 5 serving(s)

Number Of Ingredients 19

Ingredients

3 chicken cutlets
1 tablespoon honey
1 tablespoon mustard
1/2 tablespoon olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 head lettuce
1 red pepper (cut into thin strips)
1 yellow pepper (cut into thin strips)
5 baby corn (cut into pieces)
bamboo shoot (optional)
1/2 bunch scallion (sliced)
4 teaspoons soy sauce
1/4 cup oil
1/4 cup vinegar
1/4 cup sugar
4 cloves fresh garlic (crushed)

Steps:

Using a sharp knife cut 3-4 diagonal slits in each cutlet.
Place onto a lined small baking pan.
Combine marinade ingredients and pour over chicken cutlets.
Place on oven rack 8-10 inches away from top.
Grill for 10-12 minutes, turning every few minutes.
Remove from oven, cover, and let sit for ½ hour.
Combine salad ingredients.
Combine all dressing ingredients well by hand.
Pour over salad ½ hour before serving.
When chicken is cool, cut into strips.
Toss salad with dressing and chicken.

Nutrition Facts : Calories 206.3, Fat 12.7, SaturatedFat 1.6, Sodium 560.6, Carbohydrate 22.4, Fiber 2.5, Sugar 15.7, Protein 2.8

GRILLED CHICKEN CITRUS SALAD

Grilled Chicken Citrus Salad image

This is a wonderful refreshing summer recipe. Very good! A must try.

Provided by WAILAKIJACKIE

Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes

Time 2h45m

Yield 4

Number Of Ingredients 12

Ingredients

½ cup orange juice
¼ cup lime juice
2 shallots, minced
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon white sugar
4 (4 ounce) skinless, boneless chicken breast halves
8 cups torn romaine lettuce
2 oranges - peeled, segmented, and chopped
2 stalks celery, sliced
4 green onions, chopped

Steps:

In a mixing bowl, whisk together orange juice, lime juice, shallots, garlic, chili powder, cumin, and sugar. Pour 1/2 of this mixture into a large, resealable plastic bag, and add the chicken breasts. Seal, and refrigerate for at least 2 hours. Refrigerate the remaining dressing.
Preheat an outdoor grill for medium-high heat. In a large salad bowl, toss romaine lettuce with oranges, celery, and green onions. Set aside.
Lightly oil grate, and place chicken on grill. Discard the marinade from the chicken. Cook for 6 to 8 minutes each side, or until juices run clear when pierced with a fork. Remove chicken from grill, and slice into thin strips.
Toss salad with reserved dressing, and top with sliced chicken.

Nutrition Facts : Calories 237.6 calories, Carbohydrate 26.1 g, Cholesterol 65.9 mg, Fat 2.2 g, Fiber 5.6 g, Protein 30 g, SaturatedFat 0.5 g, Sodium 112.6 mg, Sugar 14.6 g

CRISPY CHICKEN SALAD WITH YUMMY HONEY MUSTARD DRESSING

Crispy Chicken Salad with Yummy Honey Mustard Dressing image

We drizzled Jillena's 5-star-rated Yummy Honey Mustard Dressing over a bed of fresh greens and air-fried chicken strips to create this flavorful main dish salad. Chill dressing, covered, up to 1 week. Makes about 1 1/3 cups dressing.

Provided by coweed

Time 40m

Yield 6

Number Of Ingredients 19

Ingredients

2 tablespoons olive oil
1 ½ cups panko bread crumbs
¼ teaspoon garlic powder
2 tablespoons chopped fresh parsley
cooking spray
½ cup all-purpose flour
¼ teaspoon salt
¼ teaspoon ground black pepper
2 large eggs
2 tablespoons water
1 ½ pounds skinless, boneless chicken breast halves
8 cups mixed spring salad greens
2 large carrots, peeled and sliced diagonally
1 cup sliced radishes
¾ cup mayonnaise
3 tablespoons prepared yellow mustard
3 tablespoons honey
4 teaspoons Dijon mustard
1 tablespoon lemon juice

Steps:

Heat oil in an extra-large skillet over medium heat. Add panko and garlic powder. Cook, stirring, until toasted, 2 to 3 minutes. Transfer to a shallow dish and let cool, 2 to 3 minutes. Stir in parsley.
Coat an air fryer basket with cooking spray and preheat air fryer to 400 degrees F (200 degrees C).
Meanwhile, in another shallow dish, stir together flour, salt, and pepper. In a third shallow dish, whisk together eggs and water.
Cut chicken breasts lengthwise into 1x3-inch strips. Dip chicken strips into flour mixture, then egg mixture, then panko mixture to coat.
Working in batches, add chicken to the preheated air fryer. Cook, turning once, until an instant-read thermometer inserted into thickest parts registers 165 degrees F (74 degrees C), 5 to 7 minutes. Transfer to a plate; cover and keep warm.
Toss together salad greens, carrots, and radishes in a large bowl.
Stir mayonnaise, yellow mustard, honey, Dijon mustard, and lemon juice for dressing together in a small bowl.
Divide salad among plates, top with chicken, and drizzle with dressing.

Nutrition Facts : Calories 560.2 calories, Carbohydrate 43 g, Cholesterol 137.1 mg, Fat 32.3 g, Fiber 3.2 g, Protein 31.8 g, SaturatedFat 5.5 g, Sodium 679.9 mg, Sugar 11.2 g

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your salad.
Don't overcook the chicken. Chicken is best when it is cooked just until it is cooked through, otherwise it will become dry and tough.
Make the dressing ahead of time. This will give the flavors time to meld and develop.
Use a variety of greens in your salad. This will add color, texture, and flavor.
Don't be afraid to experiment with different ingredients. There are many different ways to make a delicious grilled chicken salad.

Conclusion:

Grilled chicken salad with warm mustard dressing is a delicious, healthy, and easy-to-make meal. It is perfect for lunch or dinner, and it can be easily customized to your liking. With a little planning, you can have a delicious grilled chicken salad on the table in no time.