Honey Mustard Chicken Salad Recipe
Make this delicious Honey Mustard Chicken Salad with the most tender grilled chicken, fresh ingredients, and creamy honey mustard dressing!
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!
Nutrition
Calories: 572kcal | Carbohydrates: 28g | Protein: 34g | Fat: 37g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 90mg | Sodium: 1303mg | Potassium: 745mg | Fiber: 5g | Sugar: 19g | Vitamin A: 2941IU | Vitamin C: 8mg | Calcium: 209mg | Iron: 2mg
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