Honey Mustard Chicken Salad

When dinner feels like a puzzle and you’re too tired to play chef-roulette, Honey Mustard Chicken Salad is here to save the day—and your sanity. This sweet, tangy, protein-packed salad is everything we love in a weeknight meal: quick, wholesome, and fancy enough to make it look like you tried (even if you didn’t).

This salad isn’t just another salad. It’s the salad your coworkers will eye jealously during lunch break. It’s the one your picky tween will actually eat without the dreaded side-eye. And if you’re anything like me, it’s the salad you’ll crave all summer long—especially when you’re trying to eat clean without sacrificing flavor.

Let’s dive in and talk about what makes this Honey Mustard Chicken Salad downright magical.

Why You’ll Love This Honey Mustard Chicken Salad

Okay, here’s the thing. Salads have gotten a bad rap. People think of limp lettuce and sad dressing packets from 2004. But this? This is a meal. It’s bold. It’s bright. It’s balanced.

Between the juicy, marinated chicken and that creamy, tangy honey mustard dressing, every bite hits all the right notes. And don’t even get me started on the blueberries, bacon, and gorgonzola—because WOW. You’re getting crunch, creaminess, sweetness, and savoriness all in one glorious bowl.

Also worth noting: This beauty is meal prep-friendly, packed with protein, and can be dairy-free if needed (hello, Greek yogurt alternatives!).

Ingredients You’ll Need

For the Dressing:

• ¾ – 1 cup plain Greek yogurt (or dairy-free alternative)
• 2 tbsp yellow mustard
• 2 tbsp Dijon mustard
• 2–3 tbsp honey
• 1 tsp lemon zest
• Pinch of kosher salt and black pepper

For the Chicken Marinade:

• 4 boneless, skinless chicken breasts
• ¼ cup soy sauce (or tamari/coconut aminos)
• 2 tbsp olive oil (or avocado oil)
• 2 tsp Worcestershire sauce
• 2 tsp minced garlic
• 1 tsp lemon juice
• 1 tsp lemon zest
• ⅛ tsp kosher salt
• ⅛ tsp ground black pepper

For the Salad:

• 4 cups chopped romaine lettuce
• 1 cup crumbled gorgonzola cheese
• 1 cup slivered almonds
• 1 cup crumbled bacon
• 1½ cups fresh blueberries
• ½ cup dried cranberries or cherries

Step-by-Step: How to Make Honey Mustard Chicken Salad

1. Whip Up the Dressing

Grab a mason jar (because we’re classy like that) and toss in all your dressing ingredients. Shake it like a polaroid picture—or just whisk it in a bowl if you’re feeling old-school. Taste it and adjust the honey if you want more sweetness. Pop it in the fridge to chill.

2. Marinate the Chicken

Mix up the marinade in a bowl. Pour it over the chicken breasts and refrigerate for at least 30 minutes. (Pro tip: Let it marinate while you catch up on laundry or scroll Instagram—no judgment.)

3. Grill the Chicken

Preheat your grill to medium (around 400°F). Remove chicken from the marinade and let the extra drip off. Grill each side for 4–5 minutes over direct heat. Then move to indirect heat and cook for another 5–7 minutes, or until a meat thermometer reads 160°F. Let it rest for 5 minutes so the juices can do their thing—it’ll reach the food-safe 165°F during the rest.

4. Slice and Dice

Cut your grilled chicken into bite-sized pieces. You can go strips, cubes, or rustic chunks—whatever your vibe is.

5. Assemble Like a Pro

Divide the chopped romaine between four bowls. Top with grilled chicken, bacon, almonds, gorgonzola, blueberries, and cranberries. Drizzle generously with that glorious honey mustard dressing.

6. Serve and Bask in Glory

Serve it up fresh, preferably with a chilled glass of white wine or sparkling water. You’ve earned it.

A Few Tips from My Kitchen to Yours

• Short on time? Use a store-bought rotisserie chicken and just focus on that dreamy dressing.
• No grill? No problem. Pan-sear the chicken or bake it at 375°F for 25–30 minutes.
• Make it dairy-free: Swap the yogurt for coconut-based yogurt and ditch the cheese, or use a vegan alternative.
• Kid-friendly hack: Leave out the gorgonzola and serve it on the side (some kids think blue cheese is a little… wild).

A Little Story from My Table

This salad earned a permanent spot in my rotation after a chaotic summer BBQ where everything went wrong—except this salad. The kids ate it without complaints (gasp), my neighbor asked for the recipe (a first), and my husband? He actually licked the bowl. It was one of those rare magical kitchen wins—and I knew I had to share it with you.

FAQs About Honey Mustard Chicken Salad

Conclusion

Whether you’re meal-prepping for a hectic week ahead, wrangling dinner after a long workday, or pulling off a last-minute meal that still looks effortlessly elegant, this Honey Mustard Chicken Salad truly delivers. It’s fresh, it’s flavorful, and it’s loaded with the kind of textures and tastes that make you pause and say, “Okay, this is definitely going in the regular rotation.”

The tender grilled chicken, tangy-sweet dressing, bursts of blueberry, and satisfying crunch from the almonds and bacon—every bite is like a little celebration in your mouth. And the best part? You don’t need a culinary degree (or even much free time) to make it happen. It’s simple enough for a weeknight, but impressive enough to serve at a casual brunch or summer gathering.

So go ahead—shake up that dressing, fire up the grill, and layer your bowl with all the good stuff. This salad doesn’t just taste amazing, it feels good to eat. It’s nourishing, balanced, and just a little bit fancy… without the fuss.

Trust me—this one’s a keeper. ✨
Now whip up a batch and let your tastebuds do the happy dance

Explore More Delicious Chicken Creations

If you loved this Honey Mustard Chicken Salad, you’re in for a treat—because there’s a whole world of bold, flavorful chicken recipes waiting for you here at Chicken Magic Recipes! Whether you’re after something cheesy, spicy, or just plain comforting, here are a few more dishes to inspire your next mealtime masterpiece:

1. Craving another sweet and tangy combo? You’ll adore our Honey Mustard Glazed Chicken with Roasted Vegetables—it’s a cozy oven-roasted option that brings serious flavor without a lot of fuss.
2. For a summer-ready spin that’s bursting with seasonal fruit and grilled goodness, try the Balsamic Strawberry Chicken Salad. It’s light, bright, and absolutely beautiful on the plate.
3. Need something for Taco Tuesday but still want to keep it on the fresh side? Our Buffalo Chicken Skewer Salad is packed with protein and flavor and is a big hit with both adults and teens.
4. Want something hearty but still wholesome? You’ll love the balance of flavor and nutrition in our Easy Street Corn Chicken Rice Bowl—a great weekday lunch or dinner that feels indulgent without the guilt.

From salads to skillets, there’s no shortage of magic here—so explore, cook, and make every bite count. Your next favorite recipe might just be a click away.

Honey Mustard Chicken Salad

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• Author: Aneta
• Total Time: 40 mins
• Yield: 4 servings 1x

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Description

This Honey Mustard Chicken Salad is a colorful, flavor-packed meal made with juicy grilled chicken, sweet blueberries, crispy bacon, and a creamy honey mustard dressing. Perfect for busy weeknights, meal prep, or a light, refreshing lunch!

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Ingredients

Scale 1x2x3x

For the Dressing:

• 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 of kosher salt and black pepper

For the Chicken Marinade:

• 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

For the Salad:

• 4 cups chopped romaine lettuce

• 1 cup gorgonzola cheese, crumbled

• 1 cup slivered almonds

• 1 cup crumbled bacon

• 1½ cups fresh blueberries

• ½ cup dried cranberries or cherries

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Instructions

1. Make the Dressing:
   In a mason jar or small bowl, combine Greek yogurt, yellow mustard, Dijon mustard, honey, lemon zest, salt, and pepper. Shake or whisk until smooth. Adjust sweetness if desired. Refrigerate until ready to use.

2. Marinate the Chicken:
   In a bowl, mix soy sauce, olive oil, Worcestershire, garlic, lemon juice, lemon zest, salt, and pepper. Pour over chicken and marinate for at least 30 minutes in the fridge.

3. Grill the Chicken:
   Preheat grill to medium heat (400°F). Grill chicken for 4–5 minutes per side over direct heat. Move to indirect heat and cook an additional 5–7 minutes, or until internal temp reaches 160°F. Rest 5 minutes (temp will rise to 165°F).

4. Slice the Chicken:
   After resting, slice or chop the chicken into bite-sized pieces.

5. Assemble the Salad:
   Divide lettuce into 4 bowls. Top with grilled chicken, bacon, almonds, blueberries, gorgonzola, and cranberries. Drizzle with honey mustard dressing.

6. Serve:
   Enjoy immediately or store components separately for meal prep.

Notes

• No grill? Bake the chicken at 375°F for 25–30 minutes or pan-sear until cooked through.

• Want it dairy-free? Use a dairy-free yogurt and omit or substitute the cheese.

• Make-ahead tip: Prep chicken and dressing up to 3 days ahead and store separately.

• Prep Time: 20 mins
• Cook Time: 20 mins
• Category: Salad
• Method: Grilling
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 520 kcal
• Sugar: 15 g
• Sodium: 730 mg
• Fat: 28 g
• Saturated Fat: 7 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Carbohydrates: 26 g
• Fiber: 4 g
• Protein: 23 g
• Cholesterol: 95 mg