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Grilled Honey-Mustard Chicken With Arugula and Plum Salad

Grilled Honey-Mustard Chicken With Arugula and Plum Salad
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Serves 4| Hands-On Time: | Total Time:



  1. In a small bowl, whisk together the honey, mustard, thyme, and 1 tablespoon of the oil.
  2. Heat grill to medium-low. Season the chicken with ¹/₄ teaspoon each salt and pepper. Grill, covered, turning occasionally, until cooked through, 25 to 30 minutes; brush frequently with the honey mixture during the last 5 minutes of cooking.
  3. Meanwhile, in a medium bowl, whisk together the vinegar, the remaining 3 tablespoons of oil, and ¹/₄ teaspoon each salt and pepper. Add the arugula and plums and toss to combine. Serve with the chicken.
By July, 2012

Nutritional Information

  • Per Serving
  • Calories 601
  • Fat 38g
  • Sat Fat 9g
  • Cholesterol 140mg
  • Sodium 586mg
  • Protein 42g
  • Carbohydrate 24g
  • Sugar 19g
  • Fiber 3g
  • Iron 4mg
  • Calcium 252mg
What does this mean? See Nutrition 101 .

Quick Tip

For an unusual chicken salad, cut up leftover chicken and toss with chopped plums, red onion, and mayonnaise. 

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.