Ingredients
3-4 boneless/skinless chicken tenderloins
(thawed)
OR 1 boneless/skinless chicken breast
½ cup spicy brown mustard
Your choice of lettuce, spinach, and other veggies
(I just used a spring mix/spinach package)
1-2 tbs Olive oil
1 tbs Balsamic vinegar
Cheese is optional
(I sometimes use crumbled feta or shredded parmesan)
Directions
Heat up grill to med/high
In a bowl, mix your chicken with the spicy mustard. Cook chicken on grill for 4-7 minutes (my grill closes to cook on both sides, so you will have to adjust time if you are using a regular grill). Spread your salad on a plate, once chicken is done, chop it up to bite size pieces and add to salad, add your olive oil, balsamic vinegar and other optional salad toppings.
Enjoy with a glass of Arizona Diet Green Tea. It is quick, delicious and refreshing. It is my go-to salad =)
This is the George Foreman Grill that I use and LOVE, you can purchase it here:
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