Ingredients
Gather Your Ingredients
5 tablespoons Dijon mustard
2 tablespoons packed brown sugar
1 ¼ teaspoons table salt
1 teaspoon pepper
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
3 tablespoons extra-virgin olive oil
2 tablespoons cider vinegar
10 ounces (10 cups) mesclun
5 ounces (1 cup) raspberries, halved
1 avocado, halved, pitted, and cut into ½-inch pieces
½ cup chopped pecans, toasted
Directions
1
1. Combine mustard, sugar, salt, and pepper in large bowl. Transfer 3 tablespoons mustard mixture to second large bowl; set aside. Pat chicken dry with paper towels. Add chicken to remaining mustard mixture (in first bowl) and toss to coat.
2
2. Grill chicken over hot fire until well browned and registering 160 degrees, about 6 minutes per side. Transfer chicken to cutting board and tent with foil.
3
3. Whisk oil and vinegar into reserved mustard mixture. Add mesclun and toss to combine. Slice chicken ¾ inch thick. Top salad with raspberries, avocado, pecans, and chicken. Season with salt to taste, and serve.