½ C stone ground mustard
¼ C honey
1 ea. garlic clove, minced
¼ t crushed red pepper flakes (or to taste)
¼ C Italian parsley, minced
2 T white wine vinegar
4 T olive oil
Generous pinch of salt & freshly ground black pepper
2 boneless skinless chicken breast paillards
2 C Romaine
¼ C red onion, slivers
½ cucumber, peeled and sliced
2 nectarines, pitted and sliced
½ C fresh blueberries
½ C fresh basil, torn into rough pieces
3 T pistachios, toasted and coarsely chopped
¼ C goat cheese, crumbled
In a mixing bowl, combine first eight ingredients for the vinaigrette. Whisk well and taste for salt and pepper. Set aside.
Cut chicken breast in half horizontally and place between two pieces of plastic wrap or parchment paper and use smooth side of meat mallet to pound chicken to half its thickness. Place chicken in 1-gallon zip-top storage bag along with 3 T of the honey mustard vinaigrette. Seal bag, squeezing out as much as air as possible, and let chicken marinate in refrigerator while preparing grill.
Preheat grill to medium high heat. Remove chicken from marinade taking care to let excess marinade drip back into bag. Place chicken on grill. Cook for 1 ½ -2 minutes per side. Remove from heat and let chicken rest while preparing the salad. * Grilling tip: There are three things that keep grilled foods from sticking: oil, heat, and a clean, seasoned grill. Because this marinade has a bit of sugar (honey) in it, sticking will be a problem unless you prep your grill properly. Before putting your chicken on the grill, make sure your grill is clean, lubricated and good and hot.
Combine 2 C Romaine and the next five ingredients in a salad bowl. Toss with ¼ C of the grainy mustard vinaigrette. Taste and adjust salt and pepper. Place a paillard in the center of each dinner plate and drizzle with 1 T of vinaigrette. Top each paillard with a handful of the salad. Sprinkle chopped pistachios and goat cheese on top and serve. Pass extra vinaigrette at the table if desired.