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Honey Mustard Chicken Salad

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A delightful salad combining grilled chicken, vibrant blueberries, and crunchy almonds, dressed in a honey mustard dressing.

Ingredients

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  • ¾ – 1 cup plain Greek yogurt
  • 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
  • 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)

Instructions

  1. Make dressing: Combine yogurt, yellow mustard, dijon mustard, honey, lemon zest, kosher salt, and ground black pepper in a mason jar. Shake well or whisk in a bowl.
  2. Marinate chicken: Mix soy sauce, olive oil, Worcestershire sauce, garlic, lemon juice, lemon zest, kosher salt, and black pepper. Pour over the chicken and marinate in the refrigerator for at least 30 minutes.
  3. Grill chicken: Preheat the grill to medium heat. Grill chicken for 4–5 minutes on each side, then move to indirect heat for another 5–7 minutes until done (internal temperature of 160°F).
  4. Rest chicken: Remove chicken from the grill and let it rest for 5 minutes before cutting into pieces.
  5. Assemble salads: Divide romaine, chicken, bacon, almonds, blueberries, gorgonzola, and cranberries between bowls. Drizzle with dressing.
  6. Serve: Enjoy immediately.

Notes

Marinate the chicken for up to 2 hours for deeper flavor. Fresh ingredients make a significant difference in taste.

Nutrition

Find it online: https://www.glutenfreez.com/honey-mustard-chicken-salad-2/