Hands-On Time
25 Mins
Total Time
35 Mins
Yield
Serves 4
John Kernick

How to Make It

Step 1

In a medium bowl, whisk together the mustard, apple juice, vinegar, 2 tablespoons water, 1/4 teaspoon of the pepper, and 1/2 cup of the oil. Transfer 1/2 cup of the mixture to a large resealable plastic bag and refrigerate the rest. Pat the chicken dry with paper towels. Add to the bag, seal, and refrigerate for 20 minutes.

Step 2

Meanwhile, heat grill to medium. Place the zucchini, tomatoes, and onion on a baking sheet. Add the salt and the remaining oil and pepper and toss.

Step 3

Grill the chicken and vegetables, turning occasionally, for about 10 minutes total. Transfer to a cutting board and roughly chop the ingredients.

Step 4

Divide the salad greens among individual bowls and top with the chicken, vegetables, and the reserved dressing.

Ratings & Reviews

/5
Reviews
five_whole_stars