Honey Mustard Chicken Salad (Print-Friendly Version)
Grilled chicken, sweet-tangy dressing, greens, and fruit create a vibrant, satisfying dish.
# Ingredients:
→ Dressing
01 -
3/4 to 1 cup plain Greek yogurt or dairy-free alternative
02 -
2 tablespoons yellow mustard
03 -
2 tablespoons Dijon mustard
04 -
2 to 3 tablespoons honey
05 -
1 teaspoon lemon zest
06 -
Pinch of kosher salt
07 -
Pinch of ground black pepper
→ Chicken Marinade
08 -
4 boneless, skinless chicken breasts
09 -
1/4 cup soy sauce, tamari, or coconut aminos
10 -
2 tablespoons extra virgin olive oil or avocado oil
11 -
2 teaspoons Worcestershire sauce
12 -
2 teaspoons minced garlic
13 -
1 teaspoon lemon juice
14 -
1 teaspoon lemon zest
15 -
1/8 teaspoon kosher salt
16 -
1/8 teaspoon ground black pepper
→ Salad
17 -
4 cups chopped romaine lettuce
18 -
1 cup crumbled gorgonzola cheese
19 -
1 cup slivered almonds
20 -
1 cup crumbled bacon
21 -
1 1/2 cups blueberries
22 -
1/2 cup dried cranberries or cherries
# Steps:
01 -
Combine Greek yogurt, yellow mustard, Dijon mustard, honey, lemon zest, salt, and pepper in a wide-mouth mason jar. Cover with a lid and shake until fully combined. Alternatively, whisk the ingredients in a small bowl. Adjust sweetness to taste and refrigerate until use.
02 -
In a small bowl, whisk together soy sauce, olive oil, Worcestershire sauce, minced garlic, lemon juice, lemon zest, salt, and pepper. Pour the marinade over chicken breasts in an airtight container and refrigerate for at least 30 minutes.
03 -
Preheat grill to medium heat (400°F). Clean the grill grates. Remove chicken from the marinade, letting excess liquid drip off. Place chicken on direct heat and cook for 4–5 minutes per side. Move chicken to indirect heat and cook for an additional 5–7 minutes until the internal temperature reaches 160°F. Let rest for 5 minutes before slicing.
04 -
Divide romaine lettuce, sliced grilled chicken, crumbled bacon, almonds, blueberries, gorgonzola cheese, and dried cranberries into 4 servings. Drizzle with reserved dressing and serve immediately.
# Notes:
01 -
To make the salad dairy-free, substitute plain, unsweetened dairy-free yogurt and omit the gorgonzola cheese.
02 -
Chicken thighs can be used instead of chicken breasts if preferred.
03 -
Skipping the marinade is optional; season chicken with salt and pepper before grilling if desired.