Spread the love

Toss together a vibrant Honey Mustard Chicken Salad, a flavorful Healthy Lunch featuring juicy grilled chicken, crisp romaine, sweet blueberries, smoky bacon, and a creamy homemade honey mustard dressing. Packed with textures and balanced flavors, this easy dish is perfect for quick dinners or summer picnics. Ready in under an hour, Honey Mustard Chicken Salad is a crowd-pleaser you’ll make again and again.

Why You’ll Love This Honey Mustard Chicken Salad

This Honey Mustard Chicken Salad is a standout Healthy Lunch:

Quick Prep: Ready in under 45 minutes, ideal for busy days.
Flavorful Mix: Sweet, tangy, savory, and crunchy in every bite.
Customizable: Easily adapts for dairy-free or gluten-free diets.
Fresh Ingredients: Uses pantry staples and vibrant produce.
Versatile: Perfect for lunches, dinners, or gatherings.
I served this for a patio dinner, and it was the ultimate Healthy Lunch hit!

Ingredients for Honey Mustard Chicken Salad

Here’s what you’ll need for Honey Mustard Chicken Salad (serves 4):
For the Dressing:

½ cup plain Greek yogurt (or dairy-free yogurt)
2 tbsp yellow mustard
1 tbsp Dijon mustard
2 tbsp honey
1 tsp lemon zest
¼ tsp kosher salt
¼ tsp ground black pepper

For the Chicken:

1 lb boneless, skinless chicken breasts (or thighs)
2 tbsp soy sauce (or tamari for gluten-free)
2 tbsp extra-virgin olive oil
1 tsp Worcestershire sauce
2 cloves garlic, minced
1 tbsp lemon juice
1 tsp lemon zest
¼ tsp kosher salt
¼ tsp ground black pepper

For the Salad:

8 cups romaine lettuce, chopped
½ cup gorgonzola cheese, crumbled (optional)
¼ cup slivered almonds, toasted
4 slices bacon, cooked and crumbled
½ cup fresh blueberries
¼ cup dried cranberries

Ingredient Tips:

Yogurt: Choose full-fat Greek yogurt for creaminess; coconut yogurt for dairy-free.
Chicken: Thighs add juiciness; ensure fresh, plump cuts.
Mustard: Fresh jars deliver bold tang.
Almonds: Toast for enhanced crunch and flavor.
Equipment: Grill or grill pan, mixing bowls, mason jar, tongs.

Directions for Honey Mustard Chicken Salad

Let’s create this delicious Honey Mustard Chicken Salad!

Prepare Dressing

In a mason jar, I combine ½ cup Greek yogurt, 2 tbsp yellow mustard, 1 tbsp Dijon mustard, 2 tbsp honey, 1 tsp lemon zest, ¼ tsp salt, and ¼ tsp pepper.
I shake until smooth, taste, and adjust honey if needed.
I chill the dressing to meld flavors.

Marinate Chicken

In a bowl, I whisk 2 tbsp soy sauce, 2 tbsp olive oil, 1 tsp Worcestershire sauce, 2 minced garlic cloves, 1 tbsp lemon juice, 1 tsp lemon zest, ¼ tsp salt, and ¼ tsp pepper.
I place 1 lb chicken in a zip-top bag, pour in marinade, and coat evenly.
I refrigerate for 30 minutes to tenderize.

Grill Chicken

I preheat the grill to medium (400°F), oil the grates, and remove chicken from marinade.
I grill 6-7 minutes per side until it reaches an internal temperature of 165°F, getting golden brown color.
I rest under foil for 10 minutes to lock in juiciness.

Slice Chicken

I slice the rested chicken into thin strips or bite-sized pieces for easy tossing in the Honey Mustard Chicken Salad.

Assemble Salad

I divide 8 cups chopped romaine among 4 bowls.
I top each with sliced chicken, ½ cup crumbled gorgonzola (if using), ¼ cup toasted almonds, 4 slices crumbled bacon, ½ cup blueberries, and ¼ cup dried cranberries.
I drizzle 1-2 tbsp dressing over each bowl.

Nutrition

Prep Time: 15 minutes
Marinating Time: 30 minutes
Cooking Time: 12-15 minutes
Total Time: 1 hour
Servings: 4
Calories: ~450 kcal per serving
Macros per Serving: 25g carbs, 35g protein, 20g fat, 4g fiber

Variations for Honey Mustard Chicken Salad

Try these twists on Honey Mustard Chicken Salad:

Dairy-Free: Use dairy-free yogurt and skip gorgonzola; add avocado for creaminess.
Gluten-Free: Swap soy sauce for tamari; check Worcestershire sauce label.
Nut-Free: Replace almonds with pumpkin or sunflower seeds.
Fruit Swap: Use raspberries or sliced grapes instead of blueberries.
Protein Swap: Try grilled shrimp or tofu with the same marinade for variety.

Storage

I store Honey Mustard Chicken Salad components separately to keep romaine crisp.
I wrap washed lettuce in a paper towel and refrigerate for up to 4 days.
I keep extra dressing in a jar for 4 days and cooked chicken in an airtight container for 3 days.
I assemble just before serving to avoid sogginess.

Serving Ideas

Make your Honey Mustard Chicken Salad a vibrant Healthy Lunch:

Classic: Serve as a standalone Healthy Lunch for a light meal.
Hearty: Pair with grilled corn or crusty bread for a filling dinner.
Wrap: Roll leftovers in a tortilla for a portable lunch.
Garnish: Sprinkle extra almonds or bacon for crunch.
Side: Add a bowl of tomato soup for a cozy combo.

FAQs About Honey Mustard Chicken Salad

What can I use instead of Greek yogurt?
Use a plain, unsweetened dairy-free yogurt if you prefer a dairy-free option. Coconut or almond-based yogurts work well.

Is marinating the chicken necessary?
The marinade enhances flavor and tenderness, but simply seasoning chicken with salt and pepper before grilling works too.

Can I substitute chicken breasts with thighs?
Absolutely. Chicken thighs bring extra juiciness and work perfectly with the same marinade and grilling method.

How do I know when the chicken is cooked through?
Use a meat thermometer; chicken is ready when the thickest part reaches 165°F after resting off the grill.

Are there nut-free alternatives for almonds?
Omit almonds or replace with pumpkin or sunflower seeds for added crunch without nuts.

More Summer Dessert Recipes You’ll Love

Conclusion

Honey Mustard Chicken Salad is a flavorful, fresh Healthy Lunch that blends juicy chicken, crisp greens, and a tangy dressing for a satisfying meal. Easy to prep, adaptable, and packed with vibrant textures, it’s ideal for any occasion. Toss up a Honey Mustard Chicken Salad today and enjoy a delicious, crowd-pleasing dish!