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Prep time
10 minutes
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Cook time
30 minutes
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Serves
1 to 2
Test Kitchen Notes
A sad lunch salad usually goes something like this: wilty greens, bland dressing, and a few lackluster toppings. This salad goes in the completely opposite direction, thanks to a few key ingredients—particularly Eric Kim's Honey-Mustard Chicken Breasts, which star a salty-sweet marinade that gets its delicious mustardy kick from Grey Poupon Dijon Mustard. For bright bursts of flavor and crunch, toss in sweet corn, fresh cherry tomatoes, and croutons (you can go homemade or store-bought, for ease).
Of course, no salad would be complete without a punchy dressing. Our favorite combo is a bold, tangy mix of Grey Poupon Dijon Mustard, olive oil, vinegar (think: red wine, champagne, etc.), and salt and pepper—or you can whip up your own vinaigrette with this handy guide.
Looking for the perfect wine pairing? Try La Moutarde Vin, Grey Poupon’s special-release white wine—it's infused with Grey Poupon mustard seeds and features pronounced citrus aromas.
This recipe is shared in partnership with Grey Poupon. —The Editors
Ingredients
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1 tablespoon
olive oil, plus more for searing chicken
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2 teaspoons
red wine vinegar
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2 teaspoons
Grey Poupon Dijon Mustard
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1 teaspoon
honey
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1 teaspoon
fresh thyme, finely chopped
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1 teaspoon
mustard powder
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1 teaspoon
garlic powder
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1/2 teaspoon
kosher salt
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1 pinch
freshly ground black pepper, to taste
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1 pinch
red pepper flakes, to taste
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1
boneless, skinless chicken breast
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Salad greens
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Raw corn kernels
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Cherry tomatoes, halved
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Your favorite vinaigrette, for dressing
Directions
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Preheat oven to 350°F. Whisk together all of the marinade ingredients (olive oil to red pepper flakes) and smother the chicken breast in it. Set aside to marinate, covered, for 10 minutes or overnight.
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Heat a cast-iron or oven-safe nonstick skillet over medium-high heat. Add some olive oil to the pan, then sear the chicken for 2 to 3 minutes on the first side. Flip and transfer to the oven and cook 15 to 25 minutes, depending on the thickness of the breast, or until the internal temperature reaches 165°F. Let rest for 5 minutes before carving against the grain (which means perpendicularly to the direction that the meat's fibers run).
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Combine the salad greens, corn, cherry tomatoes, and honey-mustard chicken slices in a bowl. Toss with your favorite vinaigrette and serve right away.
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