Grilled Mustard Chicken with Salami and Avocado

By courtneyepowell

Ingredients

• 2/3 cup mayonnaise
• 1/4 cup Dijon mustard
• Grated zest of 2 lemons, plus 6 tablespoons juice
• 1 tablespoon extra-virgin olive oil
• Coarse salt and freshly ground pepper
• 4 boneless, skinless chicken-breast halves (each about 6 ounces)
• Safflower oil, for brushing
• 4 ounces cured salami, cut on the bias into 1/8-inch-thick slices
• 1 head frisee (about 6 ounces), leaves separated
• 1 avocado, pitted, peeled, and cut into wedges
• 1/2 English cucumber, thinly sliced

Details

Servings 4
Adapted from marthastewart.com

Preparation

Step 1

STEP 1
Whisk together mayonnaise, mustard, lemon zest and juice, and oil in a bowl; season with salt and pepper. Reserve 1/2 cup mixture; add chicken to remaining marinade and turn to coat. Let marinate at room temperature 20 minutes.

STEP 2
Preheat grill to medium and brush grates with oil. Remove chicken from marinade and grill, flipping occasionally, until cooked through, 10 to 12 minutes. Transfer to a cutting board. Let stand 5 minutes; slice. Meanwhile, grill salami until lightly marked, 1 to 2 minutes a side.

STEP 3
Divide frisee among plates. Top with chicken, salami, avocado, and cucumber. Season with salt and pepper, drizzle with reserved marinade, and serve immediately.