Tuesday, August 30, 2011

grilled honey-mustard chicken with onions and salad... 35 minutes

the goods:

1 tablespoon vegetable oil
4 tablespoons plus 1 and 1/2 teaspoons Dijon mustard
2 tablespoons plus 1/2 teaspoon honey
4 boneless, skinless chicken breasts
2 medium yellow onions, cut into 1/2-inch rounds
1 tablespoon sherry vinegar
2 tablespoons extra-virgin olive oil
5 cups mixed salad greens
2 medium tomatoes, cut into wedges

Heat grill to medium-high. Clean and lightly oil hot grill. In a small bowl, stir together mustard and 2 tablespoons honey. Reserve 2 tablespoons honey mustard for tomorrow's sandwiches. Season chicken with salt and pepper.

Brush onions with vegetable oil, season with salt and pepper. Grill chicken until browned and cooked through, 12 to 15 minutes, flipping once. Grill onions until browned and tender, 7 to 9 minutes, flipping once.

Brush chicken and onions with remaining honey-mustard and cook 1 minute more. Transfer chicken to a cutting board, tent with foil, and let rest 5 minutes. Cut 2 chicken breasts into thin slices and serve with onions. Reserve remaining 2 chicken breasts and 1/2 cup onions for tomorrow's sandwiches.

In a medium bowl, whisk together 1/2 teaspoon honey, vinegar, and olive oil; season with salt and pepper. Add mixed greens and tomatoes and toss to combine. Serve salad alongside chicken and onions.

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