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honey mustard chicken salad

Honey Mustard Chicken Salad

This Honey Mustard Chicken Salad is my go-to when I want something incredibly fresh and satisfying for dinner especially in warmer months. Packed with crisp lettuce rich chicken juicy fruit crunchy nuts smoky bacon and a creamy homemade honey mustard dressing it covers all the bases for a crowd-pleasing meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Salad
Cuisine American
Servings 4 servings
Calories 450 kcal

Ingredients
  

Dressing

  • 3/4 – 1 cup plain Greek yogurt sub dairy-free alternative
  • 2 tablespoons yellow mustard
  • 2 tablespoons dijon mustard
  • 2 –3 tablespoons honey
  • 1 teaspoon lemon zest
  • Pinch of kosher salt and ground black pepper

Chicken Marinade

  • 4 boneless skinless chicken breasts
  • 1/4 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
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper

Salad

  • 4 cups romaine lettuce chopped
  • 1 cup gorgonzola cheese crumbled
  • 1 cup slivered almonds
  • 1 cup bacon crumbled
  • 1 1/2 cups blueberries
  • 1/2 cup dried cranberries or cherries

Instructions
 

  • Combine dressing ingredients in a wide-mouth mason jar. Cover tightly with a lid and shake until fully combined. Alternatively, whisk or stir in a small bowl. Taste and adjust sweetness as needed. Store in the refrigerator.
  • Combine soy sauce, olive oil, worcestershire sauce, minced garlic, lemon juice, lemon zest, kosher salt, and black pepper in a small bowl. Whisk to combine and pour over chicken. Let marinate in an airtight container in the refrigerator for at least 30 minutes.
  • Preheat grill to medium heat (approximately 400°F). Clean grill grates. Remove chicken from marinade and allow excess liquid to drip. Place chicken on direct heat and cook for 4-5 minutes per side. Move to indirect heat and cook an additional 5-7 minutes until the internal temperature reaches 160°F at the thickest part. Let rest 5 minutes before slicing.
  • Divide lettuce, chicken, bacon, almonds, blueberries, gorgonzola, and dried cranberries among 4 bowls. Drizzle with dressing before serving.
  • Serve the salads immediately and enjoy.

Notes

  1. To make the salad dairy-free, use plain, unsweetened dairy-free yogurt and omit the gorgonzola cheese.
  2. Skip the marinade if desired and season chicken with salt and pepper before grilling.
  3. Chicken thighs can substitute for chicken breasts if preferred.

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Keyword Summer Salad