Grilled Chicken Salad with Baby Spinach and Creamy Mustard Dressing

Makes 4 Servings


1/4 cup brown mustard
2 tablespoon honey
2 tablespoons low-fat mayonnaise
2 tablespoons fat-free Greek-style yogurt
2 packets Stevia In The Raw®
Salt and freshly ground pepper
1 ¼ 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


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.

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

Place pieces of chicken between 2 sheets of wax paper and pound with smooth mallet or side of heavy knife to even ½-inch thickness. Season chicken breasts lightly on both sides with salt and pepper.

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 ½-inch strips.

Arrange 1 ½ 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.

Nutritional Information

Calories 260
Total Fat 4.5g
Carbohydrate 17g
Protein 35g
Dietary Fiber 2g
Sodium 490mg

Recipe originally from