Rating: 4 stars
707 Ratings
  • 5 star values: 376
  • 4 star values: 61
  • 3 star values: 64
  • 2 star values: 130
  • 1 star values: 76
Kate Merker


Credit: John Kernick

Recipe Summary test

25 mins
35 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

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

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

Nutrition Facts

374 calories; calories from fat 39%; fat 16g; saturated fat 3g; cholesterol 99mg; sodium 363mg; carbohydrates 11g; fiber 2g; sugars 7g; protein 41g.