Grilled Dijon Chicken Salad with Raspberries and Avocado
Grilled Dijon Chicken Salad with Raspberries and Avocado - Main Courses
45 min
Servings4
Plan it in the app to put it on your week.
- Vegetarian
- Vegan
- Dairy Free
- Pescatarian
- Egg Free
Steps
- 1Combine 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.
- 2Grill 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.
- 3Whisk 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.
Nutrition
- Calories
- 241kcal
- Protein
- 3g
- Carbs
- 19g
- Fat
- 18g
- Fiber
- 5g
- Sugar
- 8g
Estimated from the ingredient list.
Make it yours
Swap ingredients, change amounts, and keep your own copy. The original stays exactly as it is.
Questions
How long does grilled dijon chicken salad with raspberries and avocado take to make?
About 45 minutes from start to finish, including prep.
How many people does this recipe serve?
It serves 4 as written. Use the servings control to scale every ingredient up or down.
Can I change the ingredients?
Yes — in the Zaki app you can make this recipe yours: swap ingredients, change amounts, and keep your own copy. The original stays as it is.