Grilled Chicken Salad with Baby Spinach and Creamy Mustard Dressing
|1/4||cup brown mustard|
|2||tablespoons low fat mayonnaise|
|2||tablespoons fat-free Greek-style yogurt|
|2||packets Stevia In The Raw®|
|Salt and freshly ground pepper|
|1 ¼||pound skinless, boneless chicken breast, cut into 4 pieces|
|6||cups baby spinach, loosely packed|
|1||cup grape tomatoes, halved lengthwise|
|4||thin slices red onion|
For dressing, in small bowl, whisk together mustard, honey, mayonnaise, yogurt, and Stevia In The Raw®. Season dressing with salt and pepper to taste. Set aside for 20 minutes, or cover and refrigerate up to 24 hours.
Heat grill to medium-high, 400° F for gas grill.
Place pieces of chicken between 2 sheets of wax paper and pound with smooth mallet or side of heavy knife to even ½-inch thickness. Season chicken breasts lightly on both sides with salt and pepper.
Place chicken on oiled grill rack and cook over direct heat for 3 minutes. Turn and grill until chicken is firm to touch and white in center, 2-3 minutes. Transfer grilled chicken to plate, tent loosely with foil, and let sit for 5 minutes. Slice chicken across the grain into ½-inch strips.
Arrange 1 ½ cups spinach in a bed on each of 4 dinner plates. Add one-fourth of tomatoes, and 1 onion slice, separated into rings. Top each plate with one-fourth of the chicken and drizzle on 2 tablespoons dressing. Serve immediately.
Per Serving: 260 calories, 4.5 g fat (1.5 g saturated fat), 17 g carbohydrate, 35 g protein, 2 g dietary fiber, 490 mg sodium.