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

Marinate Chicken: Combine 1/4 cup soy sauce, 2 tablespoons olive oil, 2 teaspoons worcestershire, 2 teaspoons minced garlic, 1 teaspoon lemon juice, 1 teaspoon lemon zest, 1/8 teaspoon kosher salt, and 1/8 teaspoon ground black pepper in a small bowl; whisk to combine. Pour over chicken and let marinate in an airtight container in the refrigerator for at least 30 minutes. 

Grill Chicken: Heat grill to medium heat (approximately 400 degrees F) and ensure grill grates are clean. 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 (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 degrees F on your meat thermometer.

Rest + Cut: 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). Chicken is safe to eat when it reaches an internal temp of 165 degrees F. (at thickest part of the breast). Cut chicken into bite-sized pieces or slices (whatever you prefer). 

Assemble Salads: Divide lettuce, chicken, bacon, almonds, blueberries, gorgonzola and dried cranberries between 4 bowls. Drizzle with dressing.

Serve: Enjoy the salads immediately!