Honey Mustard Chicken Salad (Print-Friendly Version)

Savory grilled chicken, bold honey mustard, greens and vibrant toppings create a craveable, satisfying salad dish.

# What You’ll Need to Make This:

→ Dressing

01 - 180–240 ml plain Greek yogurt or unsweetened dairy-free yogurt
02 - 2 tablespoons yellow mustard
03 - 2 tablespoons Dijon mustard
04 - 30–45 ml honey
05 - 1 teaspoon lemon zest
06 - Pinch kosher salt
07 - Pinch ground black pepper

→ Chicken Marinade

08 - 4 boneless, skinless chicken breasts
09 - 60 ml soy sauce or tamari or coconut aminos
10 - 2 tablespoons extra virgin olive oil or avocado oil
11 - 2 teaspoons Worcestershire sauce
12 - 2 teaspoons garlic, minced
13 - 1 teaspoon lemon juice
14 - 1 teaspoon lemon zest
15 - 1/8 teaspoon kosher salt
16 - 1/8 teaspoon ground black pepper

→ Salad Base

17 - 4 cups romaine lettuce, chopped
18 - 1 cup gorgonzola cheese, crumbled
19 - 1 cup slivered almonds
20 - 1 cup bacon, crumbled
21 - 180 g blueberries
22 - 60 g dried cranberries or dried cherries

# How to Prepare:

01 - Combine Greek yogurt, yellow mustard, Dijon mustard, honey, lemon zest, kosher salt, and black pepper in a wide-mouth jar. Secure the lid and shake vigorously or mix in a bowl until smooth. Adjust sweetness to taste and refrigerate until serving.
02 - In a bowl, whisk together soy sauce, olive oil, Worcestershire sauce, minced garlic, lemon juice, lemon zest, kosher salt, and black pepper. Pour the marinade over the chicken breasts in an airtight container and refrigerate for at least 30 minutes.
03 - Preheat grill to medium heat (approximately 200°C). Clean the grates thoroughly. Remove chicken from marinade, allowing excess liquid to drip off. Grill on direct heat for 4–5 minutes per side, then transfer to indirect heat and continue cooking for 5–7 minutes, or until internal temperature reaches 71°C. Use a meat thermometer for accuracy.
04 - Allow grilled chicken to rest for at least 5 minutes to retain moisture. Slice into bite-sized pieces or strips as preferred.
05 - Evenly distribute romaine lettuce, sliced chicken, crumbled bacon, slivered almonds, blueberries, gorgonzola, and dried cranberries into four bowls. Drizzle each with dressing before serving.
06 - Enjoy immediately for optimal freshness and flavour.

# Extra Tips:

01 - For a dairy-free option, use plant-based yogurt and omit gorgonzola cheese.
02 - Chicken thighs may be substituted for breasts as a flavorful alternative.
03 - Adjust honey in the dressing for a sweeter or tangier profile.

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