Grilled Chicken and Spinach Salad with Honey Mustard

I love the combination of fruit and grilled chicken in a salad. This is a perfect summer dinner salad that uses sweet, summer peachesbaby spinach, and chicken breasts and coats it in a sweet and tangy honey mustard sauce.


  1. Halve the chicken breasts horizontally so that pieces are of equal thickness. Brush with 2 teaspoons of avocado oil and season with salt and pepper. Either cook on an outside grill until the internal temperature reaches 155 degrees or use the stove top and a grill pan over medium-high heat, 3 to 5 minutes per side (internal temperature at 155 degrees). Transfer to a cutting board and allow to rest for 5 minutes. Slice into 1/2-inch strips. 
  2. In a small bowl, whisk together the honey, mustard, and vinegar. Set aside. Add the peaches and spinach to a medium-large serving bowl. 
  3. Heat the remaining 2 tablespoons of oil in a large skillet over medium heat until shimmering. Add the garlic, onions, and ¼ teaspoon of salt; stirring constantly, briefly cook, 30 seconds to 1 minute. Remove from heat and immediately add to spinach/peaches. Toss with dressing, chicken, and pumpkin seeds. Season to taste with salt and pepper and serve immediately. Serves 2 as a dinner salad.

Grilled Chicken and Spinach Salad with Honey Mustard

Recipe Credit

Recipe adapted from Yvonne Ruperti via Serious Eats 

Beth Blessing (Organic Beth) has a Masters in Nutrition and is the co-founder of Green Bean Delivery. She is a mother of three that loves supporting family farms and searching for unique, artisanal products. Her goal is to help others eat better and live a more natural, holistic life through healthy recipes and practical tips. Follow her on Facebook: @OrganicBeth