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!
Ingredients
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
Instructions
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.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.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).Slice the Chicken:
After resting, slice or chop the chicken into bite-sized pieces.Assemble the Salad:
Divide lettuce into 4 bowls. Top with grilled chicken, bacon, almonds, blueberries, gorgonzola, and cranberries. Drizzle with honey mustard dressing.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