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This hearty honey mustard chicken salad combines sweet, tangy flavors with protein-packed chicken and refreshing vegetables for a satisfying complete meal. The homemade dressing elevates this from an ordinary salad to a restaurant-quality dish that looks as beautiful as it tastes.
I first created this recipe when looking for ways to use summer berries beyond desserts. The sweet blueberries paired with the tangy honey mustard dressing was such a revelation that it's now in our regular dinner rotation year-round.
Ingredients
- Greek yogurt: forms the creamy base for our dressing while adding protein and probiotics
- Yellow and dijon mustard: provide complementary tang and depth of flavor
- Honey: balances the acidity with natural sweetness look for local raw honey when possible
- Lemon zest: brightens everything with citrus notes that wake up your taste buds
- Chicken breasts: absorb the umami-rich marinade choose free-range organic if possible
- Soy sauce: infuses the chicken with savory complexity try low-sodium versions if watching salt intake
- Garlic: adds aromatic punch use fresh cloves for the most vibrant flavor
- Romaine lettuce: provides the perfect crisp foundation select heads with bright green leaves
- Gorgonzola cheese: contributes creamy tanginess look for chunks you crumble yourself for best flavor
- Almonds: add satisfying crunch and healthy fats toast them lightly for enhanced nuttiness
- Bacon: introduces irresistible smoky notes choose thick-cut for better texture
- Blueberries: offer juicy pops of sweetness and antioxidants select plump firm berries
- Dried cranberries: provide chewy texture and tart-sweet balance choose unsweetened when possible
Step-by-Step Instructions
- Prepare the dressing:
- Combine yogurt, both mustards, honey, lemon zest, salt and pepper in a jar and shake vigorously until smooth and well-blended. Let the flavors meld for at least 15 minutes before serving. The texture should be pourable but thick enough to cling to the salad ingredients. Adjust sweetness with additional honey if desired.
- Marinate the chicken:
- Whisk together soy sauce, olive oil, worcestershire, garlic, lemon juice, zest, salt and pepper in a bowl until emulsified. Pour over chicken breasts in a shallow container, turning to coat completely. Allow to marinate refrigerated for at least 30 minutes or up to 4 hours for maximum flavor development. The acids and salt will tenderize the meat while the aromatics infuse it with flavor.
- Grill to perfection:
- Preheat your grill to medium heat around 400°F and ensure the grates are clean and oiled to prevent sticking. Remove chicken from marinade allowing excess to drip off. Place directly over heat source for 4-5 minutes per side to develop beautiful grill marks and caramelization. Then move to indirect heat for another 5-7 minutes to finish cooking through without burning. The two-zone grilling method ensures juicy chicken with restaurant-quality char.
- Rest and slice:
- After removing chicken from grill, place on a cutting board and allow to rest untouched for at least 5 minutes. This critical step allows juices to redistribute throughout the meat rather than spilling out when cut. The internal temperature will continue rising during rest, reaching the safe 165°F mark. Slice against the grain into bite-sized pieces for maximum tenderness.
- Assemble with care:
- Divide crisp romaine among four bowls creating a base layer. Artfully arrange chicken pieces, crumbled bacon, slivered almonds, fresh blueberries, gorgonzola crumbles and dried cranberries in sections over the lettuce. This presentation allows diners to appreciate the colorful components before tossing together.
- Dress and serve:
- Drizzle the honey mustard dressing generously over each salad just before serving. Provide additional dressing on the side for those who prefer more. Serve immediately while the chicken is still slightly warm for the perfect temperature contrast with the cool, crisp salad ingredients.
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The marinated chicken is truly the heart of this recipe. I discovered the power of adding lemon zest to the marinade completely by accident when I was trying to use up some lemons. The bright citrus notes transformed the chicken, making it the perfect canvas for the honey mustard dressing to shine against.
Make-Ahead Magic
This salad components can be prepared separately and stored for quick assembly throughout the week. Grill the chicken and store in an airtight container for up to 3 days. The dressing stays fresh for up to 5 days refrigerated. Chop lettuce and store with a paper towel to absorb moisture. When ready to eat, just warm the chicken slightly and assemble your salad in minutes. This approach makes healthy eating accessible even on your busiest days.
Customization Corner
This recipe welcomes substitutions based on dietary needs or what you have on hand. For dairy-free versions, use coconut yogurt in the dressing and skip the gorgonzola. Chicken thighs can replace breasts for more richness and moisture. Swap almonds for pecans or walnuts, and try strawberries or raspberries instead of blueberries. The salad is equally delicious with spinach or mixed greens in place of romaine. Feel free to add avocado for extra creaminess or cucumber for additional crunch.
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Serving Suggestions
Transform this salad into different meals throughout the week. Wrap leftovers in a whole grain tortilla for a quick lunch. Serve smaller portions as a side dish alongside grilled salmon or steak. For an elegant dinner party presentation, arrange the salad on a large platter instead of individual bowls, creating a stunning visual centerpiece. Consider serving with warm crusty bread and a glass of crisp Sauvignon Blanc or chilled Pinot Grigio to complete the meal.
The Secret Sauce
The honey mustard dressing is versatile beyond this salad. Use it as a marinade for other proteins like pork or salmon. Thin it slightly with olive oil for a perfect dipping sauce for vegetables or pretzels. Brush it on roasted vegetables during the last few minutes of cooking for a glossy, flavorful finish. I always make a double batch so I have extra for other meals throughout the week.
Frequently Asked Questions About Recipes
- → Can I prepare the honey mustard dressing ahead of time?
Yes, the honey mustard dressing can be prepared up to 3-4 days ahead of time. Store it in an airtight container in the refrigerator. Give it a good shake or stir before using, as some separation may occur. Making it ahead allows the flavors to meld together even better.
- → How can I make this salad dairy-free?
To make this salad dairy-free, use a plain unsweetened dairy-free yogurt alternative (like coconut, almond, or soy-based yogurt) in place of Greek yogurt in the dressing. Also, omit the gorgonzola cheese from the salad or replace it with a dairy-free cheese alternative if desired.
- → Can I use chicken thighs instead of chicken breasts?
Absolutely! Boneless, skinless chicken thighs work wonderfully in this salad. They tend to be more flavorful and remain juicier when grilled. Adjust cooking time accordingly as thighs may take slightly less time to cook through to 165°F internal temperature.
- → Is marinating the chicken necessary?
While marinating adds significant flavor, it's not absolutely necessary. If you're short on time, you can simply season the chicken with salt and pepper before grilling. However, even a quick 15-minute marinade will enhance the flavor compared to no marinade at all.
- → What can I substitute for blueberries if they're not in season?
If blueberries aren't in season, you can substitute other berries like strawberries or raspberries. Sliced apples, pears, or mandarin orange segments also work beautifully. For a different twist, try diced mango or peaches in the summer months.
- → How do I store leftovers of this salad?
For best results, store the components separately. Keep the grilled chicken, dressing, and salad ingredients in separate containers in the refrigerator. The chicken and dressing will keep for 3-4 days. Assemble just before serving to maintain the crispness of the lettuce and prevent sogginess.