Hands-on Time
17 Mins
Total Time
32 Mins
Yield
Serves 1
Photo: Jennifer Causey; Styling: Kira Corbin

How to Make It

Step 1

To prepare the honey-mustard vinaigrette, combine mayonnaise, Dijon mustard, 2 teaspoons water, and honey in a small bowl, stirring with a whisk. Add vinegar, stirring with a whisk.

Step 2

To prepare salad, heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with pepper and salt. Add chicken to grill pan; cook 2 1/2 minutes on each side or until done. Cut 3 chicken strips into 1-inch pieces. Reserve remaining 3 chicken strips for another use.

Step 3

Bring potatoes to a boil in a medium saucepan filled with water. Cook 18 minutes. Add green beans; cook 3 minutes. Drain; rinse with cold water. Drain. Cut potatoes into wedges. Top salad greens with chopped chicken strips, potatoes, green beans, tomatoes, olives, and vinaigrette.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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