This Napa Valley Chicken Sandwich is one of my ABSOLUTE favorites and I HAD to share it!

Perfectly grilled chicken topped with sweet honey mustard, creamy goat cheese, peppery arugula, red onion and cool tomato… Does. it. get. any. better??

I think not.

This sandwich is so simple and SO delicious. To read more about it and get the recipe, check out my guest post today on the lovely Brandi’s blog: Branappetit!

Hope you all enjoy!

Happy Saturday! 🙂

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Napa Valley Chicken Sandwich

Yield: 4 sandwiches


For the Honey Mustard:
1 1/2 cups of Mayonaisse
1/4 cup of Grey Poupon Dijon Mustard (do not substitute any other type of mustard)
1/2 a cup of Honey

For the Sandwiches:
4 chicken breasts
4 hamburger buns of choice (I used a wheat bun)
4 ounces goat cheese
1/2 red onion, sliced thinly
1-2 tomatos, sliced
Salt & Pepper, to taste


For the Honey Mustard:
Mix together all ingredients until smooth. Refrigerate until ready to use.

For the Sandwiches:
In a bowl, season chicken breasts with a little salt and pepper and toss in 1/3 cup of the honey mustard. Allow to rest for 15 minutes. Preheat grill to medium-high heat. Grill chicken for about 6-8 minutes per side until cooked completely through (cook times will vary based on chicken size and grill temperatures). During the last 2 minutes of cooking, crumble 1 ounce of goat cheese on each chicken breast and close lid to allow to begin to melt. Remove from grill and allow to rest for a few minutes.

Take a hamburger bun, add a handful of arugula, and top with a grilled chicken breast. Add a few slices of red onion, some tomato, and a tablespoon or two of the honey mustard. Put the top on the burger and take a big ol' bite. Enjoy!

Source: My Life as a Mrs original