Honey Mustard Chicken Salad (Print Version)
Grilled chicken tossed with honey mustard, romaine, gorgonzola, almonds, bacon, blueberries, and tangy dressing.
# Ingredients:
→ Dressing
01 -
180–240 ml plain Greek yogurt (substitute unsweetened dairy-free yogurt as needed)
02 -
30 ml yellow mustard
03 -
30 ml Dijon mustard
04 -
30–45 ml honey
05 -
1 teaspoon lemon zest
06 -
Pinch of kosher salt
07 -
Pinch of ground black pepper
→ Marinade and Chicken
08 -
4 boneless, skinless chicken breasts
09 -
60 ml soy sauce (or tamari or coconut aminos)
10 -
30 ml extra virgin olive oil (or avocado oil)
11 -
10 ml Worcestershire sauce
12 -
2 teaspoons garlic, minced
13 -
5 ml lemon juice
14 -
1 teaspoon lemon zest
15 -
0.5 ml kosher salt
16 -
0.5 ml ground black pepper
→ Salad Assembly
17 -
4 cups (approx. 240 g) romaine lettuce, chopped
18 -
1 cup (100 g) Gorgonzola cheese, crumbled
19 -
1 cup (90 g) slivered almonds
20 -
1 cup (90 g) bacon, crumbled
21 -
1.5 cups (170 g) blueberries
22 -
0.5 cup (70 g) dried cranberries or cherries
# Steps:
01 -
Combine Greek yogurt, yellow mustard, Dijon mustard, honey, lemon zest, salt, and black pepper in a wide-mouth jar. Secure lid and shake vigorously or whisk in a bowl until well incorporated. Adjust honey for desired sweetness. Refrigerate until ready to use.
02 -
In a small bowl, whisk together soy sauce, olive oil, Worcestershire sauce, minced garlic, lemon juice, lemon zest, salt, and black pepper. Place chicken breasts in an airtight container, pour marinade over, and refrigerate for at least 30 minutes.
03 -
Preheat grill to medium heat (about 200°C). Clean grates thoroughly. Remove chicken from marinade, allowing excess to drip off. Grill chicken over direct heat for 4–5 minutes per side. Transfer to indirect heat, maintaining temperature, and cook an additional 5–7 minutes until the thickest part registers 71°C on a meat thermometer.
04 -
Transfer chicken to a plate and rest for at least 5 minutes to retain juices. Ensure internal temperature reaches 74°C. Cut into bite-sized pieces or slices as desired.
05 -
Evenly distribute chopped romaine, grilled chicken, bacon, slivered almonds, blueberries, Gorgonzola cheese, and dried cranberries among four bowls.
06 -
Drizzle each salad generously with honey mustard dressing and serve immediately.
# Notes:
01 -
For a dairy-free version, substitute plain unsweetened dairy-free yogurt for Greek yogurt and omit Gorgonzola cheese.
02 -
Marination can be skipped for a quicker preparation; simply season chicken with salt and pepper and grill.
03 -
Boneless chicken thighs can be used in place of chicken breasts for a richer flavor.