Grilled Chicken Salad with Honey Mustard Vinaigrette

This healthy salad is a meal-in-a-bowl and just tastes so fresh and good. Gluten-free and dairy-free, it makes a satisfying lunch or light dinner. The vinaigrette also makes a great marinade for grilled veggies. This recipe makes 2 salads.

PREP TIME: 2 hours 0 minutes
COOK TIME: 10 minutes

For the honey mustard vinaigrette:
1/4 cup mild coarse grain mustard
1/4 cup olive oil
1/4 cup apple cider vinegar
1/4 cup honey
1/2 small shallot, minced
Salt and pepper, to taste

For the chicken/marinade:
2 boneless, skinless chicken breasts, pounded to 1/2" thickness
2 tablespoons olive oil
2 teaspoons honey
2 cloves garlic, minced or grated
Handful of finely chopped Italian parsley
1 teaspoon salt
1 teaspoon pepper

Remaining ingredients:
6 ounces baby greens, washed and dried
1 avocado, peeled, pitted and sliced
6-8 grape or cherry tomatoes, halved
1/2 small red, white or sweet onion, thinly sliced
1/2 cup pomegranate arils, dried cranberries, or cashews (optional)

Make the vinaigrette: Add mustard, oil, vinegar, honey and shallot to a lidded glass jar. Cover and shake vigorously until the vinaigrette begins to thicken. Season with salt and pepper if needed. Set aside until ready to use.

Marinade the chicken: Add chicken and all marinade ingredients to a resealable plastic bag. Close the bag and massage the marinade into the chicken with your hands, making sure to cover all sides of the chicken. Chill the chicken for at least 2 hours and up to 4.

Once the chicken has marinaded, remove chicken from the bag and discard the excess marinade. Let chicken rest on the counter for about 10 minutes.

Preheat your grill or grill pan to medium-high. Oil grill and cook chicken for 8-10 minutes, flipping once in the middle of cooking. Remove chicken from heat and place on a plate to rest while you assemble the salads.

To assemble the salads, place greens on two serving dishes in even amounts. Top with avocado, tomatoes, onion and fruit or nuts, if using. Slice the chicken breasts and please one breast each on a salad. Drizzle with dressing and serve.