Honey Mustard Chicken Salad

This vibrant honey mustard chicken salad is all about bold flavors and satisfying crunch—it is my go-to when I want something fresh but seriously filling. With tender grilled chicken, juicy blueberries, crunchy almonds, and a creamy homemade dressing, it is more than just another salad bowl. The colorful mix also makes for a showstopping lunch that always impresses guests without fuss.

My family never used to ask for salad until I started making this one The first time I brought it to a potluck it was gone before anything else and I had so many requests for the recipe

Ingredients

• Plain Greek yogurt: adds creaminess and boosts protein Use a good thick one for best texture
• Yellow mustard: for that familiar tang classic flavor
• Dijon mustard: brings a sharper more complex note to match the honey sweetness
• Honey: is the star for sweetness Choose a mild local honey if you can find it
• Lemon zest: brightens both marinade and dressing Fresh zest makes the flavors pop
• Kosher salt and ground black pepper: classic for seasoning both marinade and salad
• Boneless skinless chicken breasts: juicy and easy to marinate Look for organic or free-range if possible
• Soy sauce or tamari or coconut aminos for gluten-free: A key umami boost
• Extra virgin olive oil or avocado oil: for a richer marinade and better grilling
• Worcestershire sauce: gives depth Just a dash makes all the difference
• Minced garlic: fresh is non-negotiable here for bold flavor
• Lemon juice: for fresh acidity Lifts the entire dish
• Romaine lettuce: crisp and sturdy holds up well to toppings and dressing
• Gorgonzola cheese: crumbly and creamy with a sharp bite Buy a wedge and crumble for most flavor
• Slivered almonds: give satisfying crunch and healthy fats Toast lightly for even more flavor
• Bacon: for smoky salty flavor Choose thick-cut and cook until crisp
• Fresh blueberries: juicy and sweet little bursts of flavor Go for plump berries
• Dried cranberries or cherries: tart and chewy contrast Look for unsweetened if possible

Step-by-Step Instructions

Make the dressing:

Combine yogurt yellow mustard dijon mustard honey lemon zest salt and black pepper in a mason jar Shake vigorously until creamy and smooth Taste and tweak the amount of honey to your liking Place in fridge

Marinate the chicken:

In a small bowl whisk soy sauce oil Worcestershire minced garlic lemon juice lemon zest salt and pepper Pour this over chicken breasts in a container Turn to coat Cover and marinate for at least 30 minutes chilled in the fridge for juicy flavor-packed chicken

Grill the chicken:

Heat your grill to medium making sure the grates are clean Take chicken out of marinade letting extra liquid drip away Place on the grill over direct medium heat Cook about four to five minutes per side to get nice grill marks Move chicken off direct heat and continue cooking for another five to seven minutes Check for an internal temp of 160 degrees at the thickest part

Rest and slice the chicken:

Transfer chicken to a cutting board and let it rest for at least five minutes so the juices stay inside and the temperature climbs safely Slice into strips or cubes once rested

Assemble the salads:

Divide the chopped romaine among four bowls Add sliced chicken crumbled bacon slivered almonds gorgonzola blueberries and dried cranberries Give everything an even spread so every forkful is packed with something good Drizzle with your honey mustard dressing

Enjoy:

Dig in while the chicken is warm for the best experience

Pin

I am always amazed by how the blueberries stand out in this salad They give little pockets of sweetness that not only taste wonderful but also look beautiful My kids used to be skeptical of fruit in salad but now they pick the blueberries out first and beg for more

Storage Tips

Keep each component separate if planning for leftovers Store greens toppings cooked chicken and dressing each in an airtight container in the fridge Chicken and dressing will keep up to three days Assemble fresh each time for best texture If already assembled just store in the fridge and enjoy within a day to keep the lettuce crisp

Ingredient Substitutions

Swap gorgonzola for feta or goat cheese for a milder tang If you need dairy free simply skip the cheese and use a coconut milk yogurt in the dressing For nut allergies roasted sunflower seeds or toasted pumpkin seeds can take the place of almonds For chicken thighs instead of breasts just increase grill time slightly both work great

Serving Suggestions

This salad is hearty enough for a main dish on its own but try adding a slice of crusty bread for a more filling meal For a summer picnic pack the components separately and assemble at your destination I also love doubling the recipe for meal prep and adding to lunch boxes all week

Cultural Context

This salad brings together classic American flavors in a modern way Honey mustard dressing is a staple in many kitchens but here it is brightened with lemon and paired with unexpected twists like blueberries and gorgonzola It is one of those combinations that feels both old fashioned and fresh at the same time

Recipe FAQs

→ Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs bring extra juiciness and flavor and work well with the marinade and grilling method.

→ How can I make this dairy-free?

Choose dairy-free yogurt for the dressing and simply omit the gorgonzola cheese for a delicious dairy-free option.

→ Is there a substitute for gorgonzola cheese?

You can swap in feta or goat cheese, or leave out the cheese for a lighter variation to suit your taste.

→ What can I use instead of soy sauce?

Tamari or coconut aminos are great alternatives if you’re looking to go gluten-free or soy-free.

→ Do I have to marinate the chicken?

Marinating intensifies the flavor, but in a pinch, you can season with salt and pepper before grilling.

→ Can I make components in advance?

Yes, both the dressing and chicken can be prepped ahead and stored in the fridge, making assembly quick and easy.