Apr 19, 2017

Grilled Chicken Salad with Honey Mustard Dressing Made with White Wine Vinegar

Sometimes I bought extra ingredients just as a backup. But occasionally that bottle of sauce or pack of sour cream just got forgotten in the kitchen, which is the case for my white wine vinegar. 

So I thought, since I'm making salad with honey mustard dressing for lunch, why not use the white wine vinegar instead of cider, balsamic, or other types of vinegar? After all, it deserves some attention after being lost in the pantry for weeks.

Grilled chicken salad with honey mustard dressing made with white wine vinegar - 


  • 1 or about 0.8 lb chicken breast
  • 1 zucchini 
  • 8 to 10 cherry tomatoes
  • 2 eggs
  • 1 big box of mixed salad greens
  • Some Parmigiano Reggiano
  • Some salt
  • Some freshly ground black pepper


  • 1/3 cup extra virgin olive oil
  • 2 tablespoons white wine vinegar
  • 1 teaspoon grainy Dijon mustard
  • 1/2 teaspoon honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper


Halve the cherry tomatoes and make 2 hard-boiled eggs. Peel away the eggshells and cut into smaller pieces. The eggs don't need to be in perfect cubes. 

Salt and pepper both sides of the chicken breast. Peel and slice the zucchini. Brush some oil on the grill pan and turn to medium high heat. Wait till the grill pan turns hot before transferring the chicken and zucchini slices over. Try to get nice grill marks on both sides of the zucchini, that means being patience and wait for it till cooked enough, do not rush to flip the slices. It's better to get darker marks then nothing at all.

Once the zucchini slices and chicken breast are cooked through, remove from heat and set aside. Let the meat rest for 5 to 10 minutes before cutting into thick slices.

Mix all the ingredients under the dressing section. Taste and see if need to adjust with more salt and black pepper.

Assemble the salad by tossing the leafy greens with a portion of the honey mustard dressing. Top with chicken, zucchini, and cherry tomatoes. Scatter the eggs throughout then drizzle some more dressing. Sprinkle some more black pepper and top with Parmigiano Reggiano shavings.

Chicken breast, eggs, and cheese, this salad can actually be a great post-workout meal. 

You can also pack this salad in a fashionable jar and bring to a picnic. Just put the cherry tomatoes and chicken on the very bottom, followed by zucchini, eggs, and salad greens. Save the dressing and cheese shavings on the very top. Don't worry, the cherry tomatoes and chicken on the bottom get along with this moist dressing for at least couple hours. 

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