Honey Mustard Chicken Salad (Printable Recipe)
Marinated grilled chicken atop fresh greens with blueberries, gorgonzola, and almonds, drizzled with homemade honey mustard dressing.
# Ingredients You'll Need:
→ Dressing
01 -
3/4–1 cup plain Greek yogurt (or dairy-free alternative)
02 -
2 tablespoons yellow mustard
03 -
2 tablespoons dijon mustard
04 -
2–3 tablespoons honey
05 -
1 teaspoon lemon zest
06 -
Pinch of kosher salt and ground black pepper
→ Marinade + Chicken
07 -
4 boneless skinless chicken breasts
08 -
1/4 cup soy sauce (or tamari or coconut aminos)
09 -
2 tablespoons extra virgin olive oil (or avocado oil)
10 -
2 teaspoons worcestershire sauce
11 -
2 teaspoons garlic, minced
12 -
1 teaspoon lemon juice
13 -
1 teaspoon lemon zest
14 -
1/8 teaspoon kosher salt
15 -
1/8 teaspoon ground black pepper
→ Salad
16 -
4 cups romaine lettuce, chopped
17 -
1 cup gorgonzola cheese, crumbled
18 -
1 cup slivered almonds
19 -
1 cup bacon, crumbled
20 -
1 1/2 cups blueberries
21 -
1/2 cup dried cranberries or cherries
# Steps to Follow:
01 -
Combine dressing ingredients in a wide-mouth mason jar. Cover tightly with a lid and shake until fully combined. Alternatively, whisk or stir until combined in a small bowl. Taste and adjust sweetness if desired. Store in the refrigerator until needed.
02 -
Combine soy sauce, olive oil, worcestershire, minced garlic, lemon juice, lemon zest, kosher salt, and ground black pepper in a small bowl. Whisk to combine. Pour over chicken and marinate in an airtight container in the refrigerator for at least 30 minutes.
03 -
Heat grill to medium heat (about 400°F). Clean grill grates. Remove chicken from marinade, letting excess liquid drip off. Grill chicken over direct heat for 4–5 minutes per side. Then move to indirect heat and cook for an additional 5–7 minutes or until the internal temperature of the thickest part reaches 160°F.
04 -
Remove chicken from the grill and rest for at least 5 minutes to allow juices to redistribute, increasing its internal temperature to 165°F. Cut chicken into bite-sized pieces or slices.
05 -
Divide lettuce, chicken, bacon, almonds, blueberries, gorgonzola, and dried cranberries between 4 bowls. Drizzle with dressing.
06 -
Enjoy the salads immediately.
# Extra Tips:
01 -
Use plain, unsweetened dairy-free yogurt to make the dressing and omit gorgonzola to make the salad dairy-free.
02 -
Marinating the chicken is optional. Salt and pepper alone work as seasoning before grilling.
03 -
Chicken thighs can be substituted for chicken breasts.