Grilled Chicken and Grapes Salad

• Gluten free
• Paleo

• Meat

  • 3 lbs Chicken breast

• Produce

  • 1 1/3 cups Grapes, seedless green
  • 8 cups Lettuce, packed

• Condiments

  • 1 tbsp Dijon mustard
  • 1/2 tbsp Mustard, whole grain

• Baking & Spices

  • 1 Sea salt

• Oils & Vinegars

  • 1/4 cup Olive oil, Extra Virgin
  • 1 tbsp White wine vinegar

• Nuts & Seeds

  • 1/2 cup Almonds, roasted

Found on notenoughcinnamon.com

Description

Ingredients

• 1.5 lbs - 680 g chicken breast (about 2 breasts), cut in half lenghtways
• 1 tbsp Dijon mustard (I use this brand)
• 8 cups (packed) lettuce, shredded (I used Iceberg lettuce)
• 1 1/3 cups seedless green grapes, cut in half (about 10 grapes per serving)
• 1/2 cup roasted almonds, roughly chopped (about 2 tbsp per serving)
• 1/2 tbsp whole grain mustard (I use this brand)
• 1 tbsp white wine vinegar
• 1/4 to 1/3 cup extra virgin olive oil (depending on how thick you like your dressing)
• sea salt, to taste

Directions

• Heat a grill pan over medium high heat. When hot, spray lightly with olive oil and brown chicken, about 3 minutes on each side. Brush with mustard and cook for an additional 2-4 minutes per side, or until chicken is cooked through (but still moist and juicy!). Set aside.
• While chicken is cooling, prepare salad. Shred the lettuce, cut the grapes and chop the almonds. Place in four plates or in a salad bowl. Cut chicken into pieces and add to salad.
• Prepare dressing. Add all the dressing ingredients in a blender (I love my Tribest personal blender for that!) and blend until smooth. You could also whisk the ingredients in a bowl, but I like this dressing smooth. Drizzle over salad and serve.

Nutrition