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    Grilled Chicken Pitas View Edit
    Grilled Chicken Posole Salad View Edit
    Grilled Chicken w/ Spinach and Cashew Salad with Honey Mustard Dressing View Edit

    Servings: Not specified

    Directions

    To make the dressing, combine lemon juice, mustard, cumin, and honey in a medium bowl. Slowly whisk in olive oil in a steady stream. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Set aside. Place chicken in a shallow dish and pour in 3 tablespoons dressing. Turn breasts to coat well. Let sit at room temperature 30 minutes. Heat grill or grill pan to medium high. Grill 4 to 6 minutes on each side until done, turning often to prevent burning. (Chicken should be browned and firm.) Remove from grill and allow to cool 10 minutes. Cut into 1/4-inch strips. In a large bowl, toss spinach, tomatoes, and cashews with remaining dressing and season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Transfer to a platter or divide among 4 plates, and top with chicken strips.

    Ingredients
    • 2 teaspoons fresh lemon juice
    • 2 tablespoons whole grain mustard
    • 1 1/2 teaspoons ground cumin
    • 2 tablespoons mild-flavored honey (such as clover, wild thistle, or lavender)
    • 5 tablespoons extra-virgin olive oil
    • Salt and freshly ground pepper
    • 2 chicken breasts, boneless and skinless (2 1/2 pounds total)
    • 6 cups baby spinach, cleaned and dried
    • 1/2 cup halved cherry or grape tomatoes
    • 1/3 cup roasted salted cashews

    Parsed from recipe text (no separate ingredient records).

    Comments

    serves 2
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