A warm summer evening with the scent of grilled chicken wafting through the air is a moment to cherish. The Honey Mustard Chicken Salad Recipe combines tender chicken, fresh greens, and a creamy yet tangy dressing that ties it all together. It takes just under an hour to prepare and boasts a delightful mix of flavors and textures that make it a crowd-pleaser.
This recipe is perfect for busy weeknights, outdoor gatherings, or meal prep for lunches throughout the week. You can easily make the dressing ahead of time and store it in the refrigerator for up to a week.
Why You’ll Love This Recipe
- The creamy Greek yogurt dressing offers a perfect balance of tang and sweetness.
- Grilling the chicken seals in the juices for a tender and flavorful bite.
- Fresh blueberries and gorgonzola add a unique twist to the traditional salad.
- This dish is packed with protein, making it a filling and satisfying option.
What You’ll Need
Here’s everything you need to whip up this delectable salad.
For the 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
- pinch ground black pepper
For the Chicken
- 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
For the Salad
- 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)
Consider using coconut yogurt for a dairy-free option.
Substitutions & Swaps
- Greek yogurt can be swapped for coconut yogurt.
- Gorgonzola can be replaced with feta cheese.
- Bacon may be substituted with turkey bacon.
- Dried cranberries can be exchanged for raisins.
How to Make It
Prepare this scrumptious salad in just a few steps.
1. Combine dressing
In a wide-mouth mason jar, mix the dressing ingredients. Cover tightly and shake until well combined. Alternatively, whisk together in a small bowl. Taste and adjust sweetness to your liking. Store in the refrigerator until needed.
2. Marinate chicken
In a small bowl, whisk together soy sauce, olive oil, worcestershire sauce, minced garlic, lemon juice, lemon zest, kosher salt, and black pepper. Pour over the chicken and marinate in an airtight container for at least 30 minutes.
3. Grill chicken
Heat the grill to medium (approximately 400℉) and clean the grates. Remove chicken from the marinade, letting excess liquid drip off. Grill chicken over direct heat for 4-5 minutes per side. Then move it to indirect heat for 5-7 minutes or until the internal temperature reaches 160℉.
4. Rest and cut chicken
Once grilled, let the chicken rest for at least 5 minutes to allow the juices to redistribute. Then, slice or cut into bite-sized pieces.
5. Assemble salads
Divide the chopped romaine, chicken, bacon, almonds, blueberries, gorgonzola, and dried cranberries among 4 bowls. Drizzle with the prepared dressing.
6. Serve
Enjoy the salads immediately while fresh!
How to Store It
Fridge: Store salad in airtight containers for up to 3 days.
Freezer: No, greens do not freeze well.
Reheat: For chicken, microwave for 1-2 minutes until warm.
Tips for Best Results
- Allow chicken to marinate for at least 30 minutes for deeper flavor.
- Use a meat thermometer to ensure the chicken reaches 165℉ for safety.
- Toast almonds in a dry skillet for added crunch and flavor.
- Mix in additional veggies like cucumbers or bell peppers for extra freshness.
Serving Suggestions
- Pair with crusty bread or rolls for a complete meal.
- Serve as a light lunch for a picnic or outdoor event.
- Enjoy alongside a glass of chilled white wine for a refreshing dinner.
