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Grilled Chicken Salad With Baby Spinach and Creamy Mustard Dressing

Pair grilled chicken breast with fresh vegetables this zesty dressing, which uses a natural calorie-free substitute instead of sugar.

Per serving: 260 calories, 4.5 g fat (1.5 g saturated fat), 17 g carbohydrate, 35 g protein, 2 g dietary fiber, 490 mg sodium.
Grilled Chicken Salad With Baby Spinach and Creamy Mustard Dressing Photo
Yield: 4 servings


  • 1/4 cup brown mustard
  • 2 tablespoon honey
  • 2 tablespoons low fat mayonnaise
  • 2 tablespoons fat-free Greek-style yogurt
  • Salt and freshly ground pepper
  • 1 1/4 pound skinless, boneless chicken breast, cut into 4 pieces
  • 6 cups baby spinach, loosely packed
  • 1 cup grape tomatoes, halved lengthwise
  • 4 thin slices red onion


  1. For dressing, in small bowl, whisk together mustard, honey, mayonnaise, yogurt, and STEVIA IN THE RAW. Season dressing with salt and pepper to taste. Set aside for 20 minutes, or cover and refrigerate up to 24 hours.  

  2. Heat grill to medium-high,  400° F for gas grill.  

  3. Place pieces of chicken between 2 sheets of wax paper and pound with smooth mallet or side of heavy knife to even 1/2-inch thickness. Season chicken breasts lightly on both sides with salt and pepper.  

  4. Place chicken on oiled grill rack and cook over direct heat for 3 minutes. Turn and grill until chicken is firm to touch and white in center, 2-3 minutes. Transfer grilled chicken to plate, tent loosely with foil, and let sit for 5 minutes. Slice chicken across the grain into 1/2-inch strips.  

  5. Arrange 1 1/2 cups spinach in a bed on each of 4 dinner plates. Add one-fourth of tomatoes, and 1 onion slice, separated into rings. Top each plate with one-fourth of  the chicken and drizzle on 2 tablespoons dressing. Serve immediately.

Source: Stevia in the Raw

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