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Ingredients

Ingredient Checklist

Directions

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.

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  • 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.