Top salad greens with chopped chicken, red potatoes, green beans, tomatoes, and a sweet honey mustard vinaigrette to prepare this salad. 

Recipe by Cooking Light September 2015


Credit: Jennifer Causey; Styling: Kira Corbin

Recipe Summary test

17 mins
32 mins
Serves 1


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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

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Nutrition Facts

403 calories; fat 8.9g; saturated fat 1.2g; mono fat 4.8g; poly fat 2.4g; protein 33g; carbohydrates 47g; fiber 7g; cholesterol 72mg; iron 3mg; sodium 567mg; calcium 62mg.