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Bright honey mustard chicken salad delivers a complete meal in just half an hour making it a go to dinner on busy summer nights with grilled chicken juicy fruit and crunchy nuts in every bite
I started serving this after a neighborhood barbecue and now everyone asks if I can bring “the salad with the blueberries and honey mustard” to gatherings Because it looks and tastes restaurant fancy but is secretly fast and stress free
Ingredients
- Plain Greek yogurt: gives the dressing creamy body and protein Choose a good quality yogurt for best results or a dairy free version if you need
- Yellow mustard plus dijon: for zip and classic honey mustard flavor Look for mustards with minimal additives
- Honey: sweetens and balances the sharpness of the mustards Use a local variety for extra flavor
- Lemon zest: freshens and brightens each dressing bite Always zest before you juice your lemon for ease
- Kosher salt and ground black pepper: heighten the other flavors
- Boneless skinless chicken breasts: are lean and quick to grill Pound for even thickness to cook evenly
- Soy sauce or tamari: for deep savory flavor Seek out low sodium if preferred
- Extra virgin olive oil: adds richness or pick avocado oil for a less assertive note
- Worcestershire sauce: deepens the umami Pick one with real anchovy for true flavor if you are not vegan
- Minced garlic: for fragrance Fresher cloves have the most punch
- Lemon juice: just a little for tangy brightness
- Romaine lettuce: for crisp texture and freshness Select heads with bright green unwilted leaves
- Gorgonzola cheese: brings creamy sharp pockets Look for high moisture crumbles or swap for blue cheese or omit if dairy free
- Slivered almonds: for nutty crunch Toast briefly in a dry skillet for extra flavor
- Bacon: gives a smoky salty bite Use thick cut for meaty texture
- Blueberries: add juicy bursts of sweetness Rinse and dry well before using
- Dried cranberries or cherries: offer chewy tangy pops Choose unsweetened if you like less added sugar
Step-by-Step Instructions
- Make the Dressing:
- Add Greek yogurt yellow mustard dijon mustard honey lemon zest salt and black pepper to a mason jar Close the lid tightly and shake for a full minute until the dressing is smooth and creamy Taste and add extra honey or a pinch of salt as you like Keep chilled while you make the rest of the salad
- Marinate the Chicken:
- Whisk soy sauce olive oil worcestershire sauce minced garlic lemon juice lemon zest salt and pepper in a small bowl Lay chicken breasts in a shallow dish and pour the marinade over turning to coat Marinate at least 30 minutes in the refrigerator for best flavor
- Grill the Chicken:
- Heat your grill to medium Clean the grates Brush off marinade from chicken so it does not burn Cook each breast directly over the heat for about five minutes per side to get grill marks and then move to the cooler side of the grill Cover and finish cooking until the thickest part hits 160 degrees Let chicken rest at least five minutes before slicing to keep juices locked in
- Assemble the Salad:
- Divide romaine lettuce evenly among four bowls or plates Scatter sliced grilled chicken bacon gorgonzola slivered almonds blueberries and dried fruit over each
- Dress and Serve:
- Shake or stir the dressing again then drizzle generously over each salad Serve right away to keep the greens crisp and fresh
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Blueberries might seem unexpected but they are my favorite touch They give a burst of color and juicy sweetness that makes each forkful special Even my picky niece asks for extra berries on hers and insists it makes the dish
Storage Tips
Keep all salad components in separate containers in the refrigerator The chicken and dressing will stay fresh up to three days Only slice and dress salad right before serving to keep everything crisp If you want to pack lunches layer everything except dressing in jars or containers and drizzle with dressing just before you eat
Ingredient Substitutions
Swap bacon for grilled tofu or chickpeas to make it vegetarian If you are dairy free use dairy free yogurt for the dressing and skip the gorgonzola Try pecans or walnuts if you do not have almonds Strawberries or apple slices work well instead of blueberries in a pinch For a heartier salad use chicken thighs and grill as directed
Serving Suggestions
This salad needs nothing else but crusty bread and lemonade for a full meal If making it for a cookout serve it on a big platter and let guests build their own Add sliced avocado or cooked quinoa to make it even more filling
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Cultural Or Historical Context
Honey mustard dressing became popular in the United States in the late twentieth century as a zesty alternative to ranch or vinaigrette This salad takes inspiration from classic American steakhouse salads but with a modern twist from summer berries and yogurt dressing
Recipe FAQs
- → How can I make this dairy-free?
Use plain non-dairy yogurt in the dressing and simply omit the gorgonzola cheese for a dairy-free option.
- → What fruits work best in the salad?
Blueberries and dried cranberries or cherries add refreshing sweetness and chew to the salad.
- → Can I use chicken thighs instead of breasts?
Absolutely. Boneless skinless chicken thighs work well and bring extra juiciness to the dish.
- → Is marinating the chicken required?
Marinating brings more flavor, but you can skip it and season with salt and pepper before grilling if needed.
- → How long should the chicken rest after grilling?
Let the grilled chicken rest for about five minutes before slicing to keep it juicy.