Grilled Mustard Chicken Salad

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Ingredients

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.)

Yield

Servings:

Prep Time: 10 Minutes
Cook Time: 20 Minutes
Total Time: 30 Minutes

Preparation

Instructions
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.