Ingredients

The following ingredients have 4 Servings
  • 1/3 cup cider vinegar
  • 1/3 cup Dijon mustard
  • 1/4 cup honey
  • 1 teaspoon sea salt
  • 1/2 teaspoon garlic powder
  • 1 1/2 teaspoons dry dill
  • 1/4 cup olive oil
  • 2 uncooked chicken breasts
  • 10 cups mixed greens
  • 1 1/2 cups sliced grape tomatoes
  • 1/4 cup thin sliced red onion
  • 1 red pepper julienned
  • 1/3 lb sugar snap peas

Instruction

  • Bring small pot of water to a low boil. Add sugar snaps to pot. Cook for 1 1/2 minutes. Plunge into ice bath to stop the cooking process.
  • In small bowl whisk cider vinegar, Dijon mustard, honey, salt, garlic powder and dill. Slowly whisk in olive oil. Place chicken breasts in large Ziploc bag. Pour 1/2 cup of the honey mustard dressing over the chicken breasts. Marinate for 30 minutes.
  • Heat grill to approximately 500 degrees. Cook chicken approximately 5 minutes each side; to an Internal temperature of 160° to 165° F. Remove and let rest for 10 minutes.
  • Place greens in large bowl. Sprinkle with grape tomatoes, red onion, red pepper and sugar snap peas. Place chicken on top and drizzle with remaining dressing.