Grilled Dijon Chicken Salad with Raspberries and Avocado
Looking for a light but satisfying dinner salad? Look no further.
Keywords
- Main Courses
- Chicken
- Grilling & Barbecue
- Weeknight
- Salads
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Cooking tools:
- Grill
- Instant-read thermometer
- Mixing bowl
- Measuring spoon
- Whisk
- Cutting board
- Chef's knife
- Aluminum foil
- Paper towel
Ingredients
- 5 tablespoons Dijon mustard
- 2 tablespoons packed brown sugar
- 1 1/4 teaspoons table salt
- 1 teaspoon pepper
- 4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons cider vinegar
- 10 ounces (10 cups) mesclun
- 5 ounces (1 cup) raspberries, halved
- 1 avocado, halved, pitted, and cut into ½-inch pieces
- ½ cup chopped pecans, toasted
- Fresh basil, julienned
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