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top view grilled chicken salad topped with cheese, blueberries, and nuts
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Honey Mustard Grilled Chicken Arugula Salad

This Honey Mustard Grilled Chicken Salad is tender, marinated chicken that’s grilled to perfection then served over arugula with blueberries, avocado, red onion, feta cheese and chopped pistachios. A hearty salad that’s packed with flavor and also happens to be full of nutrition.
Course Main Course, Salad
Cuisine American
Diet Gluten Free, Low Calorie
Prep Time 15 minutes
Cook Time 10 minutes
Marinating time 20 minutes
Total Time 45 minutes
Servings 4 servings
Calories 490kcal
Author Rena

Ingredients

  • 1 lb boneless skinless chicken breast
  • 4 cups arugula salad
  • 1 cup blueberries
  • 1 avocado sliced
  • 1 small red onion thinly sliced
  • 1/2 cup crumbled feta cheese
  • 1/3 cup roasted no-shell pistachio chopped

Marinade/dressing:

  • 1/4 cup whole grain Dijon mustard
  • 3 tbsp extra virgin olive oil
  • 2 tbsp honey
  • 1 tbsp apple cider vinegar
  • 1 garlic clove minced
  • Kosher salt and freshly ground black pepper to taste

Instructions

  • In a small jar combine all the marinade/dressing ingredients and shake to emulsify. Pour 1/3 of the dressing over the chicken and allow it to marinate for 20 minutes over the counter, or overnight in the fridge. Reserve the remaining dressing, making sure it didn't touch the raw chicken to use later on the salad.
    Ingredients divided out to make a chicken arugula salad.
  • Preheat a grill pan or an outdoor grill over medium heat. Grill the chicken until the internal temperature reads 165F. Once the chicken is done cooking, transfer to a chopping board and allow it to sit for 5 minutes before slicing it.
    Grilled chicken sliced on a cutting board.
  • To a large salad bowl add the arugula, blueberries, avocado, onion, crumbled feta and pistachios. Top with the sliced chicken and the reserved dressing. Toss to combine and enjoy!
    Topping arugula with blueberries and red onion.

Notes

Store any leftover salad in an airtight container for up to 3 to 4 days. If it’s possible, store the salad dressing and avocado separately from the rest of the salad to preserve the greens a little longer.

Nutrition

Serving: 1serving | Calories: 490kcal | Carbohydrates: 26g | Protein: 32g | Fat: 30g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.02g | Cholesterol: 89mg | Sodium: 528mg | Potassium: 957mg | Fiber: 7g | Sugar: 15g | Vitamin A: 735IU | Vitamin C: 16mg | Calcium: 168mg | Iron: 2mg