Grilled Chicken and Spinach Salad with Honey Mustard

Ingredients

• 12 ounces boneless, skinless, chicken breast
• 2 tablespoons plus 2 teaspoons olive oil, divided
• 3 tablespoons honey
• 3 tablespoons Dijon mustard
• 3 tablespoons white vinegar
• 1 mango, peeled, pitted, cut into 1-inch cubes
• 6 ounces baby spincach
• 1 medium clove garlic, minced
• 2 small red onions, halved and sliced thin
• Kosher salt and freshly ground black pepper
• 2 tablespoons toasted pepitas, or sunflower seeds

Directions

1. Slice the chicken breasts in half horizontally so the pieces are an even thickness. Brush them with 2 teaspoons oil, then season with salt and pepper. Grill outside until the chicken is cooked through and reaches 155°F, or use a pre-heated grill pan over medium-high heat for 3 to 5 minutes per side. Move the chicken to a plate and rest it for 5 minutes, then cut it into 1/2-inch strips.
2. In a small bowl, whisk together the honey, mustard, and vinegar. Put the spinach and mango in a serving bowl.
3. Warm the remaining oil in a large skillet over medium heat until it shimmers. Add the garlic and cook just until aromatic, about 30 seconds. Stir in the onions and 1/4 teaspoon salt, and cook only briefly, about 30 seconds more, being careful not to let them soften too much.
4. Right away, pour the hot onion mixture over the spinach. Toss with the honey mustard dressing, chicken, and pepita seeds. Add salt and pepper to taste, and serve immediately.