Chicken Fillets with Spinach Salad and Mustard Dressing

This delightful dish combines tender chicken filets marinated with Mediterranean spices with a fresh spinach salad enriched with green lentils and sugar snap peas. The robust flavors of the grilled chicken are beautifully complemented by a zesty mustard dressing, adding a tangy brightness to the salad. This recipe is perfect for a well-balanced meal, offering a mix of proteins, greens, and legumes. It's an excellent option for lunch or a light dinner, providing nutrients without feeling heavy. You can easily prepare this dish in an hour, making it ideal for those who enjoy both cooking and dining. The dish reflects a harmony of flavors, textures, and colors, turning a simple meal into a gourmet experience. With a few adjustments, it can cater to various dietary preferences. Pair it with your favorite drink, and you're set for a satisfying culinary journey.

Ingredients

Main Ingredients

2-4 pieces of chicken fillets in Mediterranean marinade
4 handfuls of spinach
4 tablespoons cooked green lentils
6 tablespoons peeled sugar snap peas
4 tablespoons diced fresh cucumber
2 sprigs of basil

For the Dressing

6 tablespoons olive oil
1 tablespoon whole grain mustard
1 teaspoon honey

Preparation Time

Total: 60 minutes

Step-by-Step Instruction

Begin by preheating your grill to a medium-high temperature. This ensures your chicken fillets cook evenly with a pleasant char.
While the grill is heating, gather all your salad components. Rinse and dry the spinach, and place it in a large mixing bowl.
Cook green lentils if you haven't done so already. They should be tender but not mushy, providing a hearty texture to the salad.
Rinse the sugar snap peas and add them to the bowl with the spinach and lentils. It's better to peel them beforehand for a smoother dish.
Dice fresh cucumber into small cubes, adding a refreshing crunch to the salad mix, and toss them into the bowl.
Finely chop the basil sprigs and sprinkle them over the salad for an aromatic finish.
In a separate bowl, whisk together the olive oil, whole grain mustard, and honey to create a vibrant dressing. Adjust the seasoning with salt and pepper as needed.
Pour the mustard dressing over the salad ingredients. Use wooden salad spoons to gently combine everything, ensuring the dressing evenly coats all components without bruising the spinach.
Place the chicken fillets on the preheated grill. Let them cook for about 6-7 minutes per side, or until they reach an internal temperature of 165°F (75°C).
Once properly grilled, remove the chicken from the grill. Allow it to rest for a few minutes to lock in the juices, then slice into strips.
Arrange the salad on a serving platter or divide among plates. Neatly place the grilled chicken strips on top for a visually appealing presentation.
Sprinkle some additional chopped basil or freshly cracked black pepper for extra flavor and garnish.
Serve immediately to enjoy the contrasts of warm chicken against the cool salad.
This dish pairs well with a glass of white wine or a light beer, enhancing the meal's flavors.
Store any leftovers in an airtight container in the refrigerator, although it's best consumed fresh to maintain the salad's integrity.
Enjoy your meal with family or friends, savoring every bite of this balanced, delicious dish.
Remember to regularly check your grill's heat, adjusting as necessary to prevent overcooking or charring the chicken too much.
For a citrus twist, add a squeeze of lemon to the salad just before serving.
Feel free to experiment with other nuts or seeds for extra crunch in your salad.
This recipe works flawlessly for meal prepping, allowing you to have nutritious lunches or dinners ready to go.

Tips

Substitute different greens like arugula or kale for varied flavors and textures.
Add a pinch of chili flakes to the dressing for a spicy kick.
Store dressing separately if preparing the salad ahead of time to avoid wilting.

Nutrition

Calories: 450 per serving
Protein: 28g
Fats: 30g
Carbs: 20g

Variations

Vegetarian option: Replace chicken with grilled tofu or halloumi.
Vegan alternative: Use maple syrup instead of honey and grilled seitan as protein.
Low-carb version: Omit lentils and increase spinach and cucumber portions.

Serving Suggestions

Pair with a side of crusty bread for a satisfying meal.
Add a light soup for a delightful starter course.
A chilled sparkling water with a lemon twist to cleanse the palate.

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