No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Grilled Honey-Mustard Chicken with Onions and Spinach Salad

  • prep: 35 mins
    total time: 35 mins
  • servings: 4

advertisement

advertisement

Ingredients

  • 1 tablespoon vegetable oil, plus more for brushing
  • 4 tablespoons plus 1 1/2 teaspoons Dijon mustard
  • 2 tablespoons plus 1/2 teaspoon honey
  • 4 boneless, skinless chicken breasts (2 pounds total)
  • Coarse salt and ground pepper
  • 2 medium yellow onions, cut into 1/2-inch rounds
  • 1 tablespoon sherry vinegar
  • 2 tablespoons extra-virgin olive oil
  • 5 cups baby spinach (5 ounces)
  • 2 medium tomatoes, cut into wedges

Cook's Note

Setting aside grilled chicken breasts and onion rounds means you can make sandwiches without having to fire up the grill. Making extra honey mustard tonight also adds fast flavor at lunch.

Directions

  1. Step 1

    Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. In a small bowl, stir together mustard and 2 tablespoons honey. Reserve 2 tablespoons honey mustard for tomorrow's lunch. Season chicken with salt and pepper. Grill until browned and cooked through, 12 to 15 minutes, flipping once. Brush with half the remaining honey mustard and cook 1 minute. Transfer chicken to a cutting board, tent with foil, and let rest 5 minutes. Cut 2 chicken breasts into thin slices and transfer to a serving platter. Reserve 2 chicken breasts for tomorrow's lunch.

  2. Step 2

    Brush onions with vegetable oil, season with salt and pepper, and grill until browned and tender, 7 to 9 minutes, flipping once. Brush onions with remaining honey mustard and cook 1 minute. Reserve 1/2 cup onions for lunch and transfer remaining onions to serving platter.

  3. Step 3

    In a medium bowl, whisk together 1/2 teaspoon honey, vinegar, and olive oil; season with salt and pepper. Add spinach and tomatoes and toss to combine. Serve salad alongside sliced chicken and onions.

Source
Everyday Food, September 2011

advertisement

advertisement

Reviews (1)

  • 6 Mar, 2012

    very tasty! the salad and dressing compliment the chicken wonderfully. we burnt the onions a bit but they actually tasted better that way...haha. overall easy and delicious meal:)