Name: Honey Mustard Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 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; Ground black pepper; 4 boneless skinless chicken breasts; ¼ 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; ⅛ teaspoon kosher salt; ⅛ teaspoon ground black pepper; 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)

Description

A vibrant and crunchy salad featuring grilled chicken, fresh greens, and a creamy honey mustard dressing.

Ingredients

Scale

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
Ground black pepper
4 boneless skinless chicken breasts
¼ 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
⅛ teaspoon kosher salt
⅛ teaspoon ground black pepper
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)

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Instructions

Make dressing: Combine dressing ingredients in a wide-mouth mason jar. Cover tightly with lid. Shake until fully combined.
Marinate chicken: Combine soy sauce, olive oil, Worcestershire sauce, garlic, lemon juice, lemon zest, kosher salt, and 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℉). Remove chicken from the marinade, allowing excess liquid to drip off. Place chicken on direct heat and cook at medium heat for 4–5 minutes per side.
Move chicken to indirect heat for an additional 5–7 minutes or until the internal temperature reads 160℉.
Rest: Remove from grill and let rest for at least 5 minutes.
Cut chicken into bite-sized pieces.
Assemble salads: Divide lettuce, chicken, bacon, almonds, blueberries, gorgonzola, and dried cranberries between bowls. Drizzle with dressing.
Serve: Enjoy the salads immediately!

Notes

Consider using sugar substitutes for a diabetes-friendly option. For added flavor, garnish with fresh herbs.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Salad
Method: Grilling
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 10g
Sodium: 800mg
Fat: 20g
Saturated Fat: 4g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 5g
Protein: 30g
Cholesterol: 80mg