Name: Honey Mustard Chicken Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: ¾ – 1 cup plain Greek yogurt (or dairy-free alternative); 2 tablespoons yellow mustard; 2 tablespoons dijon mustard; 2–3 tablespoons honey; 1 teaspoon lemon zest; Pinch kosher salt; Ground black pepper; 4 boneless skinless chicken breasts; ¼ cup soy sauce (or tamari or coconut aminos); 2 tablespoons extra virgin olive oil (or avocado oil); 2 teaspoons Worcestershire sauce; 2 teaspoons garlic (minced); 1 teaspoon lemon juice; 1 teaspoon lemon zest; ⅛ teaspoon kosher salt; ⅛ teaspoon ground black pepper; 4 cups romaine lettuce (chopped); 1 ½ cups blueberries; 1 cup gorgonzola cheese (crumbled); 1 cup slivered almonds; 1 cup bacon (crumbled); ½ cup dried cranberries (or cherries)

Description

A delightful salad featuring grilled chicken, a tangy honey mustard dressing, and fresh ingredients, perfect for picnics and family gatherings.

Ingredients

Scale

¾ – 1 cup plain Greek yogurt (or dairy-free alternative)
2 tablespoons yellow mustard
2 tablespoons dijon mustard
2–3 tablespoons honey
1 teaspoon lemon zest
Pinch kosher salt
Ground black pepper
4 boneless skinless chicken breasts
¼ cup soy sauce (or tamari or coconut aminos)
2 tablespoons extra virgin olive oil (or avocado oil)
2 teaspoons Worcestershire sauce
2 teaspoons garlic (minced)
1 teaspoon lemon juice
1 teaspoon lemon zest
⅛ teaspoon kosher salt
⅛ teaspoon ground black pepper
4 cups romaine lettuce (chopped)
1 ½ cups blueberries
1 cup gorgonzola cheese (crumbled)
1 cup slivered almonds
1 cup bacon (crumbled)
½ cup dried cranberries (or cherries)

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Instructions

Make Dressing: Combine yogurt, yellow mustard, dijon mustard, honey, lemon zest, kosher salt, and black pepper in a mason jar. Shake until combined. Store in refrigerator.
Marinate Chicken: In a bowl, whisk together soy sauce, olive oil, Worcestershire sauce, garlic, lemon juice, lemon zest, kosher salt, and black pepper. Pour over chicken and marinate in the fridge for at least 30 minutes.
Grill Chicken: Preheat grill to medium heat (400℉). Remove chicken from marinade, letting excess drip off and grill for 4–5 minutes per side. Move to indirect heat and cook for another 5–7 minutes until the internal temperature reaches 160℉. Rest for 5 minutes before slicing.
Assemble Salad: In bowls, divide romaine, sliced chicken, bacon, almonds, blueberries, gorgonzola, and cranberries. Drizzle with dressing.
Serve: Enjoy immediately!

Notes

For a lower sugar option, consider using sugar substitutes for the honey. Serve the dressing on the side if preparing in advance to keep the salad fresh.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Salad
Method: Grilling
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 10g
Sodium: 800mg
Fat: 26g
Saturated Fat: 6g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 4g
Protein: 30g
Cholesterol: 80mg