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This Honey Mustard Chicken Salad is my go-to when I want something incredibly fresh and satisfying for dinner especially in warmer months. Packed with crisp lettuce rich chicken juicy fruit crunchy nuts smoky bacon and a creamy homemade honey mustard dressing it covers all the bases for a crowd-pleasing meal.
What hooked me first was how the warm grilled chicken and that luscious dressing come together. Now it is my picnic and patio favorite because everyone raves about it whenever I serve it.
Ingredients
- Plain Greek yogurt: brings creamy texture and protein use the best quality you can find or choose a dairy free version for allergies
- Yellow and dijon mustards: provide tangy depth use fresh jars for the brightest flavor
- Honey: adds sweetness and balances the tart mustards opt for local or raw if possible
- Lemon zest: brightens the dressing choose unwaxed lemons and zest only the yellow peel
- Kosher salt and ground black pepper: round out seasoning freshly ground is ideal for pepper
- Boneless skinless chicken breasts: or swap in thighs for more juiciness look for plump moist cuts
- Soy sauce or tamari or coconut aminos: boosts umami in the marinade low sodium is nice for control
- Extra virgin olive oil or avocado oil: helps the marinade soak in and gives richness choose cold pressed for best flavor
- Worcestershire sauce: deepens savory notes check the label if you want a vegan version
- Minced garlic: gives punchy flavor buy whole bulbs and mince just before using
- Lemon juice and zest: bring freshness always use freshly squeezed
- Romaine lettuce: forms the crispy base wash and dry thoroughly for crunch
- Gorgonzola cheese: adds creamy and tangy bites go for crumbles or break up a wedge yourself
- Slivered almonds: bring crunch toast briefly in a pan for best flavor
- Bacon: gives smoky richness crisp and crumble it right before serving
- Blueberries: offer juicy bursts of sweetness choose firm berries and rinse gently
- Dried cranberries or cherries: add tart chewy touches look for unsweetened or low sugar if preferred
Step-by-Step Instructions
- Make the Dressing:
- Combine Greek yogurt yellow mustard dijon mustard honey lemon zest salt and pepper in a mason jar or small bowl. Shake or whisk thoroughly until totally smooth. Taste and adjust honey as needed for sweetness. Chill the dressing while you cook the chicken so the flavors meld.
- Marinate the Chicken:
- In a bowl whisk together soy sauce olive oil worcestershire sauce minced garlic lemon juice and zest salt and pepper. Place chicken in a shallow dish or zip top bag and pour marinade over it. Turn chicken to coat evenly. Marinate in the fridge for at least thirty minutes which helps tenderize the meat and infuse flavor.
- Grill the Chicken:
- Preheat your grill to medium about four hundred degrees F. Clean and oil the grates. Remove chicken from marinade letting extra drip away. Grill chicken directly over the heat for four to five minutes on each side to get attractive grill marks then move to indirect heat and cover letting cook another five to seven minutes until internal temperature reaches one hundred sixty degrees F at the thickest part. Rest chicken under foil for at least five minutes while juices settle and it finishes cooking.
- Rest and Cut:
- After resting cut the chicken into slices or bite size pieces. This keeps the meat juicy and easy to eat over salad.
- Assemble the Salads:
- Divide chopped romaine among four bowls top with sliced chicken crumbled bacon blueberries gorgonzola cheese almonds and dried cranberries. Drizzle each bowl with a generous spoonful of honey mustard dressing.
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One of my favorite touches is the fresh blueberries which not only look gorgeous but taste amazing against smoky bacon and tangy gorgonzola. My family always fights over the last few spoonfuls of this salad when we eat outdoors in summer.
Storage Tips
Keep salad components separate until ready to serve to avoid sogginess. Store washed romaine tightly wrapped with a paper towel in the fridge. Dress only what you will eat and keep extra dressing in a jar for up to four days. Extra cooked chicken stays moist covered in the fridge for three days.
Ingredient Substitutions
You can use chicken thighs for more tenderness. For dairy free simply swap Greek yogurt for a non dairy yogurt and leave out the gorgonzola. Toasted pecans or walnuts work in place of almonds. Try raspberries or sliced grapes if you don’t have blueberries.
Serving Suggestions
This salad makes a light meal on its own but you can also serve it alongside grilled corn on the cob crusty bread or a bowl of tomato soup. Sometimes I turn leftovers into wraps by rolling everything up in a big flour tortilla.
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Cultural and Historical Context
Honey mustard dressing is a classic American flavor that became popular in the eighties and nineties. Combining sweet honey with sharp mustard it is perfect for brightening up chicken. Adding fruit and nuts to salads is a tradition rooted in Southern US cuisine and gives every bite texture and color.
Frequently Asked Questions
- → What can I use instead of Greek yogurt?
Use a plain, unsweetened dairy-free yogurt if you prefer a dairy-free option. Coconut or almond-based yogurts work well.
- → Is marinating the chicken necessary?
The marinade enhances flavor and tenderness, but simply seasoning chicken with salt and pepper before grilling works too.
- → Can I substitute chicken breasts with thighs?
Absolutely. Chicken thighs bring extra juiciness and work perfectly with the same marinade and grilling method.
- → How do I know when the chicken is cooked through?
Use a meat thermometer; chicken is ready when the thickest part reaches 165°F after resting off the grill.
- → Are there nut-free alternatives for almonds?
Omit almonds or replace with pumpkin or sunflower seeds for added crunch without nuts.