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Bowl filled with a honey mustard chicken salad.

Honey Mustard Chicken Salad

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  • Author: Erin Jensen
  • Prep Time: 10 minutes
  • Marinate Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour
  • Yield: 4 salads 1x
  • Category: Salad
  • Method: Grill
  • Cuisine: American


Honey Mustard Chicken Salad – a delicious summer salad recipe that is packed with flavor and topped with a homemade honey mustard dressing!



The Dressing:

  • 3/41 cup Plain Greek Yogurt*
  • 2 tablespoons yellow mustard
  • 2 tablespoons dijon mustard
  • 23 tablespoon honey
  • 1 teaspoon grated lemon zest
  • pinch of salt and ground black pepper

The Marinade + Chicken:

  • 4 boneless skinless chicken breast (small/medium in size)
  • 2 tablespoons olive oil (or avocado oil)
  • 1 teaspoon lemon juice
  • 1/4 cup soy sauce (or tamari or coconut aminos)
  • 2 teaspoons worcestershire sauce
  • 2 teaspoons garlic, minced
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 1 teaspoon lemon zest, minced

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


The Dressing:

  1. Combine Dressing ingredients in wide-mouth mason jar. 
  2. Cover tightly with lid. 
  3. Shake until fully combined. 
  4. Alternatively, you can add to mason jar or small bowl and whisk or stir until combined.
  5. Taste and adjust any sweetness, as desired. 
  6. Store in refrigerator until needed.

The Marinade + Chicken:

  1. Combine olive oil, lemon juice, soy sauce, worcestershire sauce, garlic, kosher salt, ground black pepper and lemon zest in a small bowl.
  2. Whisk to combine. 
  3. Pour over chicken and let marinate in an airtight container in the refrigerator for at least 30 minutes. 
  4. Heat grill to medium heat (approximately 400 degrees F) and ensure grill grates are clean.
  5. Place chicken on direct heat (direct flame) and cook at medium heat for 4-5 minutes per side.
  6. 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 (you don’t need to flip during this point because the chicken will cook as if it is in an oven) or until the internal temperature of the thickest part of the chicken reads 160 on your meat thermometer.
  7. Remove from grill and let rest at least 5 minutes so the juices can redistribute (the chicken will continue to cook during this time and the internal temp will continue to rise up to 10 additional degrees).
  8. Chicken is safe to eat when it reaches an internal temp of 165 degrees F. (at thickest part of the breast).
  9. Cut chicken into bite-sized pieces or slices (whatever you prefer). 

The Salad:

  1. Divide lettuce, chicken, bacon, almonds, blueberries, gorgonzola and dried cranberries between 4 bowls. 
  2. Drizzle with dressing.
  3. Enjoy!


  • *Dairy-Free: to make the dressing dairy-free simply use a plain, unsweetened dairy-free yogurt in place of the Greek yogurt. To make the salad dairy-free 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!