A delightful and nutritious grilled chicken salad paired with a tangy honey mustard dressing, perfect for any meal.
Prepare the honey mustard dressing by whisking together the honey, Dijon mustard, apple cider vinegar, salt, and pepper in a mixing bowl. Gradually add the olive oil while whisking until emulsified.
For a smoother dressing, ensure the olive oil is added slowly while whisking continuously.
Season the chicken breasts with salt and pepper, then grill them on a preheated grill pan over medium heat until fully cooked, about 6-7 minutes per side. Let them rest before slicing.
Allow the chicken to rest after grilling to retain its juices and ensure tender slices.
Arrange the lettuce, shredded carrot, cherry tomatoes, red onion slices, and cucumber slices evenly on four plates.
Use a variety of lettuce types for a more colorful and textured salad base.
Top each salad with slices of grilled chicken, half a hard-boiled egg, toasted pecans, and shaved parmesan cheese.
Toast the pecans lightly to enhance their flavor and crunch.
Drizzle the honey mustard dressing over the salads just before serving.
Whisk the dressing again before drizzling to ensure it is well combined.
Serve the salads immediately and enjoy your meal.
Pair the salad with a refreshing beverage for a complete meal experience.
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