Grilled Salad with Homemade Honey-Dijon Dressing {Recipe}

 Mmmmm….doesn’t this look good?

My  fall-back method of cooking vegetables always seems to be roasting–I just love the depth of flavor it brings–but I don’t usually think about grilling them.  However, my Facebook friend Valerie (of the fabulous fashion blog Charmed Valerie) posted something on her status last week about grilling radishes–something I have never heard of before.

It suddenly made me realize I not only had radishes in the fridge, but a lot of other Worden Farm vegetables we could grill as well.  I threw in some chicken for the rest of the family and we had ourselves a feast!  It was SO yummy!

All you need for a feast of your own is a few chicken breasts, assorted vegetables, washed & chopped, (we used carrots, peppers, radish, eggplant, & squash), and a honey mustard glaze.  I made mine from scratch but you could also use a pre made honey mustard dressing in a pinch.  (But it won’t be as good!)  For the salad bed I just used a head of lettuce, washed, chopped, & tossed with a ready made balsamic vinaigrette dressing.

First, to make the glaze:

Homemade Honey-Dijon Dressing & Glaze

1/4 cup Dijon mustard

2 tablespoons spicy brown mustard

1/4 cup honey

1/4 cup mayonnaise

1 tablespoon apple cider vinegar

1 teaspoon lemon juice

1/2 teaspoon minced garlic

1/4 teaspoon black pepper

Wisk all ingredients together in a bowl until very smooth; set aside. (SO easy!)

Next, I prepared the chicken by rubbing in a mixture of seasoned salt and Old Bay seasoning.  I can’t tell you whether this makes chicken better because I’ve never tasted it, but Husband and the girls gobbled it up like they had never seen food (or maybe meat) before.

I prepared the vegetables by tossing the chunks in olive oil.  For the eggplant, I used a brush to coat each piece individually.

For the grilling, I used a very simple, fail-proof technique:  I handed everything to Husband and said “grill this.”  (In our house, grilling is a boy job.)

He started with the chicken, since the chicken breasts were huge and very thick, then added the vegetables.  About mid-way through the cooking process, he coated the chicken and vegetables with the glaze with a brush.

To serve, I simply arranged chicken slices and grilled veggies over the pre-dressed lettuce.

Happy grilling–have a fabulous weekend!

P.S.  Don’t forget that the Weekly Shopping Results {& Shopping Linky} are now found over at Saving Well Spending Less each Friday at 3:30pm!  You can also find my latest shopping video on my You Tube Channel

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