Grilled Mustard Chicken Salad

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Grilled Mustard Chicken Salad


  • 4 Laura's Lean Chicken Breasts (5 ounces for each breast )
  • 2 tsps Olive Oil
  • 2 1/2 tsps Whole Grain Mustard (2 teaspoons for the chicken; 1/2 teaspoon for the dressing)
  • 6 cups Baby Greens (Firmly Packed)
  • 2 tbsps Chopped Walnuts
  • 2 Celery Stalks (Sliced)
  • Salt & Pepper To Taste
  • 1/4 cup Greek Yogurt
  • 1 pinch Lemon Zest
  • 1/2 Small Garlic Clove (Minced)
  • 1 tbsp Water (Add more to create desired consistency, if desired.)
  • Prep Time: 10 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 30 Minutes


Preheat oven to 400ºF.

In a small bowl, whisk together all of the ingredients for the dressing and set aside.

Place large, oven-safe, skillet over medium-high heat. Season the chicken breasts with salt and pepper to taste.  Add the olive oil followed by the chicken breasts.  Sear the chicken breasts on both sides, about 4 minutes per side. 

Brush the chicken breasts with the 2 teaspoons of mustard, then transfer to the oven and cook until no longer pink in the middle, about 10 minutes.  Transfer chicken breasts to a cutting board and allow to rest for at least 5 minutes.

While the chicken is resting, evenly distribute the baby greens, grapes, walnuts, and sliced celery among 4 plates.  Slice the chicken and distribute among the salads.  Top each with an even amount of dressing and serve immediately.

Nutritional Analysis Per Serving

  • Calories: 233.00
  • Total Fat Content: 6.00g
  • Saturated Fat Content: 1.00g
  • Cholesterol Content: 53.00mg
  • Sodium Content: 954.00mg
  • Carbohydrate Content: 21.00g
  • Fiber Content: 3.00g
  • Sugar Content: 14.00g
  • Protein Content: 27.00g

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