Grilled Chicken Salad with Veggies

Today’s recipe comes from the kitchen of Nancy Bell Ringer.


1/2 cup mayonnaise
1/4 cup honey Dijon mustard (or Dressing)
3 Tablespoons milk
2 green onions, chopped
1 teaspoon lemon zest, grated
2 Tablespoons fresh lemon juice
1 teaspoon sugar
1/4 teaspoon pepper

Combine all.

6 cups assorted fresh veggies (carrots, broccoli, zucchini, onions–whatever floats your boat)
1 head Romaine lettuce, torn into bite-sized pieces
1 pound grilled chicken breast (1large breast)
1/2 cup roasted cashews

Put all the salad ingredients in a large bowl and toss with dressing.
Hint: Don’t add the nuts unless you’re serving right away
Another hint: Feel free to substitute your favorite meat or nut

Serves 3-4

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