Summer Grilled Chicken Chef's Salad

By doodanger

Ingredients

• 1 lb (500g) boneless chicken breasts
• 2 tbsp. (30ml) dijon mustard
• 1 tbsp. (15ml) lemon juice
• 1 tbsp. (15ml) liquid honey
• 1/2 tsp. (2ml) each salt and pepper
• 1/2 c (125ml) poppy seed dressing
• 1 c (250ml) halved, seedlessgreen grapes
• 1/4 c (60ml) each thinly sliced radishes and toasted sunflower seeds
• 1 small head each iceberg and radicchio lettuce, quartered
• 2 oz. cheddar cheese, julienned
• 2 hard boiled eggs, quartered

Details

Servings 4

Preparation

Step 1

Preheat the grill to medium high. Blend mustard with lemon juice, honey,salt and pepper and brush all over chicken. Grill chicken, turning as needed, for 15 - 18 minutes, or until cooked through. Cool and slice thinly.

Toss chicken with dressing and grapes, radishes and sunflower seeds. Divide the lettuce quarters between four chilled plates. Spoon the chicken salad mixture over lettuce wedges and garnish with cheese and eggs.