The Dressing:

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

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

The 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