Quick Look at this Simple Honey Mustard Chicken Salad
- Ready In: 1 hour
- Serves: 6
- Cooking Method: grill (option to make air fryer chicken breasts instead)
- Main Ingredients: juicy and tender chicken, romaine, blueberries, gorgonzola, crispy bacon, slivered almonds, and the best honey mustard salad dressing!
- Dietary Info: gluten-free and dairy-free friendly
- Best For: an easy weeknight dinner or backyard cookout
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Why You’ll Make This Salad All Summer Long
- Bright, fresh ingredients – use some of that summer produce!
- 💪 Protein: 34g/serving
- Juicy and tender grilled chicken that is never dry!
- A homemade salad dressing with the perfect amount of sweetness.
- Meal prep friendly!
Key Ingredients + Substitutions
Be sure to see the recipe card below for a full listing of ingredients, instructions, and estimated nutritional information.
- Chicken Breasts – feel free to swap them out for boneless, skinless chicken thighs instead.
- Gorgonzola Cheese – love the pop of flavor, but can be omitted to make it dairy-free.
- Soy Sauce – used in the marinade to tenderize the meat but tamari or coconut aminos would make an easy substitute to make the recipe gluten-free.
- Honey Mustard Dressing – take 5 minutes and make the homemade salad dressing, trust us! Or pick-up your favorite store-bought version.
How To Make A Honey Mustard Chicken Salad
Step 1 – Mix up the honey mustard dressing.
Step 2 – Marinate the chicken for 30 minutes.
Step 3 – Grill chicken on a preheated, clean grill until fully cooked.
Step 4 – Let the chicken rest for 5 minutes and then cut.
👉 Chicken breasts are safe to eat at a final internal temperature of 165 degrees F at the thickest part of the meat (use a meat thermometer).
Pro Tip
While the chicken is cooking on the grill, cook some strips of bacon in the oven! No mess, no fuss, and they will very close to the same amount of time.
Step 5 – Add all of the fresh ingredient to the salad with the chicken and dressing!
Best Ways To Serve Honey Mustard Chicken Salad
This salad is absolutely amazing with the toppings we used in the photos. But we also know sometimes it is fun to change it up, so other topping options could be – diced avocado, corn kernels, hard-boiled eggs, or some fresh strawberries. Let us know your favorite topping combination for this salad! And if you are looking for something on the side, try some easy grilled bread (it’s the best)!
Meal Prep Tips
Easily chop up the lettuce, grill the chicken, mix up the dressing, and cook the bacon ahead of time. Just store the pieces in the fridge separately. The fresh items together, the items that need to be reheated together, and then the dressing by itself so that it isn’t getting everything soggy.
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Ingredients
Honey Mustard Dressing:
- ¾ – 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 kosher salt and ground black pepper
Chicken Salads:
- ¼ cup soy sauce, or tamari or coconut aminos
- 2 tablespoons extra virgin olive oil, or avocado oil
- 2 teaspoons garlic, minced
- 2 teaspoons worcestershire sauce
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
- ⅛ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- 4 boneless, skinless chicken breasts
- 4 cups romaine lettuce, chopped
- 1 ½ cups blueberries
- 1 cup gorgonzola cheese, crumbled
- 1 cup slivered almonds
- 1 cup bacon, crumbled
- ½ cup dried cranberries, or cherries
Instructions
- Make Dressing: In a wide-mouth mason jar, add ¾ – 1 cup plain Greek yogurt, 2 tablespoons yellow mustard, 2 tablespoons dijon mustard, 2-3 tablespoons honey, 1 teaspoon lemon zest, and a pinch kosher salt and ground black pepper. Cover tightly with lid. Shake until fully combined. Alternatively, you can add to a small bowl and whisk until combined. Taste and adjust any sweetness, as desired. Store in refrigerator until needed.
- Marinate Chicken: Combine ¼ cup soy sauce, 2 tablespoons extra virgin olive oil, 2 teaspoons garlic, 2 teaspoons worcestershire sauce, 1 teaspoon lemon juice, 1 teaspoon lemon zest, ⅛ teaspoon kosher salt, and ⅛ teaspoon ground black pepper in a small bowl; whisk to combine. Pour over 4 boneless, skinless chicken breasts and let marinate in an airtight container in the refrigerator for at least 30 minutes.
- Prep: Heat grill to medium heat (approximately 400℉) and ensure grill grates are clean.
- Grill Chicken: Remove chicken from the marinade, allowing excess liquid to drip off. Place chicken on direct heat (direct flame) and cook at medium heat for 4-5 minutes per side. Move chicken away from the direct heat (direct flame) so that it is cooking on indirect heat (maintaining the same grill temp) and cook for an additional 5-7 minutes or until the internal temperature of the thickest part of the chicken reads 162℉ on your meat thermometer.
- Rest + Cut: Remove chicken from grill and let rest at least 5 minutes, so the juices can redistribute (the internal temp will continue to rise up to an additional 10℉). Chicken is safe to eat when it reaches an internal temp of 165℉ (at thickest part of the breast). Cut chicken into bite-sized pieces or slices (whatever you prefer).
- Assemble Salads: Divide the chicken, chopped lettuce, 1 ½ cups blueberries, 1 cup gorgonzola cheese, 1 cup slivered almonds, crumbled bacon, and ½ cup dried cranberries between 4 bowls. Drizzle with the honey mustard dressing.
- Serve: Enjoy the salads immediately!
Notes
- Dairy-Free: simply use a plain, unsweetened dairy-free yogurt in place of the Greek yogurt. Omit the gorgonzola cheese.
- Marinade: feel free to skip the marinade, if you want – just some salt and pepper on the chicken before grilling works too!
- Chicken Breast: if you prefer chicken thighs, those would work great too!
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