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Honey Mustard Chicken Salad Recipe

Honey Mustard Chicken Salad Recipe
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★★★★★

5.2 from 18 reviews

A vibrant and flavorful Honey Mustard Chicken Salad featuring tender marinated grilled chicken breasts coated in a tangy honey mustard dressing, served atop fresh romaine lettuce with crunchy almonds, crispy bacon, sweet blueberries, dried cranberries, and creamy gorgonzola cheese. Perfect for a healthy lunch or light dinner packed with balanced nutrients and bold flavors.

Ingredients

Scale

Dressing

  • 3/4 – 1 cup plain Greek yogurt (or dairy-free alternative)
  • 2 tablespoons yellow mustard
  • 2 tablespoons Dijon mustard
  • 2–3 tablespoons honey
  • 1 teaspoon lemon zest
  • Pinch of kosher salt and ground black pepper

Chicken Marinade

  • 4 boneless skinless chicken breasts
  • 1/4 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
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper

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

Instructions

  1. Make Dressing: Combine all dressing ingredients—Greek yogurt, yellow mustard, Dijon mustard, honey, lemon zest, kosher salt, and black pepper—in a wide-mouth mason jar or small bowl. Cover tightly and shake or whisk until fully combined. Taste and adjust sweetness if desired. Chill in refrigerator until ready to use.
  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 marinade over the chicken breasts in an airtight container. Refrigerate for at least 30 minutes to allow flavors to infuse.
  3. Grill Chicken: Preheat grill to medium heat (about 400°F) and clean grates. Remove chicken from marinade, letting excess drip off. Place chicken on direct heat and grill for 4-5 minutes per side. Then move chicken to indirect heat and cook for another 5-7 minutes without flipping, or until the thickest part reaches an internal temperature of 160°F.
  4. Rest and Cut: Remove chicken from grill and let rest 5 minutes to allow juices to redistribute and carryover cooking to raise internal temp to 165°F. Slice or cut chicken into bite-sized pieces or preferred shape.
  5. Assemble Salads: Divide chopped romaine lettuce evenly into 4 bowls. Top with grilled chicken, crumbled bacon, slivered almonds, blueberries, gorgonzola cheese, and dried cranberries. Drizzle each salad generously with the prepared honey mustard dressing.
  6. Serve: Enjoy the salads immediately for the best texture and flavor balance.

Notes

  • You can substitute Greek yogurt with a dairy-free yogurt for a dairy-free option.
  • Adjust honey quantity to control the sweetness of the dressing to your preference.
  • Ensure chicken is cooked to 165°F internal temperature for safe consumption.
  • Use tamari or coconut aminos instead of soy sauce for gluten-free variations.
  • Leftover grilled chicken can be stored in the refrigerator for up to 3 days.
  • Salad ingredients can be customized with nuts or fruits of your choice.

Nutrition

Keywords: Honey Mustard Chicken Salad, grilled chicken salad, healthy chicken salad, honey mustard dressing, summer salad, light dinner, protein salad

Find it online: https://dailysimplerecipe.com/honey-mustard-chicken-salad-recipe/