Honey Mustard Chicken Salad
A fresh and flavorful salad featuring juicy grilled chicken, crispy bacon, gorgonzola cheese, blueberries, and crunchy almonds, all topped with a creamy homemade honey mustard dressing.
Ingredients
- For The Dressing:
- 3/4-1 cup plain Greek yogurt or dairy-free alternative
- 2 tablespoons yellow mustard
- 2 tablespoons dijon mustard
- 2-3 tablespoons honey
- 1 teaspoon lemon zest
- 1 pinch kosher salt
- 1 pinch ground black pepper
- For The Marinade + Chicken:
- 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
- For The Salad:
- 4 cups romaine lettuce chopped
- 1 cup gorgonzola cheese crumbled
- 1 cup slivered almonds
- 1 cup bacon cooked and crumbled
- 1 1/2 cups fresh blueberries
- 1/2 cup dried cranberries or cherries
Instructions
- Prepare the Honey Mustard Dressing:
- In a medium bowl, combine Greek yogurt, yellow mustard, dijon mustard, and honey.
- Add lemon zest, salt, and pepper.
- Whisk together until smooth and creamy.
- If too thick, add 1 tablespoon of water to thin it out.
- Set aside in the refrigerator while preparing the rest of the salad.
- Marinate the Chicken:
- In a shallow baking dish or large zip-top bag, whisk together soy sauce, olive oil, Worcestershire sauce, minced garlic, lemon juice, lemon zest, salt, and pepper.
- Add chicken breasts to the marinade, turning to coat all sides.
- Let marinate for at least 15 minutes, or up to 2 hours in the refrigerator for maximum flavor.
- Grill the Chicken:
- Preheat grill to medium heat (375-400°F).
- Remove chicken from marinade and let excess drip off.
- Place chicken breasts on preheated grill grates.
- Cook for 4-5 minutes on each side, or until internal temperature reaches 165°F.
- Transfer chicken to a cutting board and let rest for 5 minutes.
- Slice chicken into strips or bite-sized pieces.
- Prepare the Toppings:
- Cook bacon in a skillet over medium heat until crispy, about 6-8 minutes. Drain on paper towels and crumble once cooled. (Or bake in oven at 400°F for 15-20 minutes)
- Wash and thoroughly dry romaine lettuce, then chop into bite-sized pieces.
- Rinse blueberries and pat dry.
- Measure out gorgonzola cheese, slivered almonds, and dried cranberries.
- Assemble the Salad:
- Start with a bed of chopped romaine lettuce in individual bowls or a large serving bowl.
- Top with sliced grilled chicken, crumbled bacon, gorgonzola cheese, slivered almonds, fresh blueberries, and dried cranberries.
- Drizzle generous amounts of honey mustard dressing on top.
- Serve immediately with extra dressing on the side.
Notes
Cooking Alternatives:
No Grill? Use a grill pan on the stovetop over medium-high heat, bake in the oven at 400°F for 20-25 minutes, or cook in an air fryer at 375°F for 12-15 minutes.
Make Ahead Tips:
Dressing can be made up to 1 week in advance and stored in the refrigerator.
Cook chicken, bacon, and chop lettuce up to 3-4 days ahead. Store components separately.
Add blueberries and almonds just before serving to maintain freshness. Substitutions: Protein: Substitute with grilled shrimp, salmon, turkey breast, or chickpeas for vegetarian option.
Cheese: Use feta, goat cheese, sharp cheddar, or blue cheese instead of gorgonzola.
Nuts: Replace with sunflower seeds or pumpkin seeds for nut-free version.
Greens: Swap romaine with mixed greens, spinach, arugula, or kale.
Fruit: Try strawberries, raspberries, apple slices, or dried apricots instead.
Sweetener: Use maple syrup or agave nectar instead of honey. Storage: Store salad components separately in airtight containers in the refrigerator.
Grilled chicken: up to 4 days
Dressing: up to 1 week
Bacon: up to 3-4 days
Lettuce: up to 3-5 days (store with paper towels to absorb moisture) Pro Tips: Pound chicken breasts to even thickness for uniform cooking.
Let chicken rest 5 minutes after cooking to retain juices.
Toast almonds lightly for enhanced flavor.
Adjust honey in dressing to your preferred sweetness level.
Cook chicken, bacon, and chop lettuce up to 3-4 days ahead. Store components separately.
Add blueberries and almonds just before serving to maintain freshness. Substitutions: Protein: Substitute with grilled shrimp, salmon, turkey breast, or chickpeas for vegetarian option.
Cheese: Use feta, goat cheese, sharp cheddar, or blue cheese instead of gorgonzola.
Nuts: Replace with sunflower seeds or pumpkin seeds for nut-free version.
Greens: Swap romaine with mixed greens, spinach, arugula, or kale.
Fruit: Try strawberries, raspberries, apple slices, or dried apricots instead.
Sweetener: Use maple syrup or agave nectar instead of honey. Storage: Store salad components separately in airtight containers in the refrigerator.
Grilled chicken: up to 4 days
Dressing: up to 1 week
Bacon: up to 3-4 days
Lettuce: up to 3-5 days (store with paper towels to absorb moisture) Pro Tips: Pound chicken breasts to even thickness for uniform cooking.
Let chicken rest 5 minutes after cooking to retain juices.
Toast almonds lightly for enhanced flavor.
Adjust honey in dressing to your preferred sweetness level.