Description
A crisp, protein-packed halal-friendly salad with marinated chicken, fresh greens, and a tangy-sweet honey mustard dressing. Balanced textures and bold flavor make it a weeknight standout.
Ingredients
4 (6 oz) chicken breasts, boneless skinless
4 cups chopped romaine lettuce
1/4 cup yellow mustard
1/2 cup raw honey
1/2 cup grapes
1/4 cup slivered almonds
2 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
Salt and pepper to taste
Instructions
Pat chicken dry and season with garlic powder, paprika, salt, and pepper
In a bowl, whisk mustard, honey, 1 tbsp olive oil, and 1 tbsp water to make dressing
Drizzle dressing over chicken, marinate for 15 minutes
Heat remaining 1 tbsp olive oil in a skillet, cook chicken 6-7 minutes per side until golden
Chop marinated chicken into bite-sized pieces
Arrange lettuce on platter, top with chicken, grapes, and almonds
Notes
Use tofu instead of chicken for vegan option
Toasted walnuts or pistachios work in place of almonds
15-minute marinate is optimal – longer times may make chicken gummy
Swap romaine for kale or arugula
Dressing keeps in fridge for 2 days
Nutrition
- Serving Size: 1 salad
- Calories: 340
- Sugar: 22g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 95mg