Description
A protein-packed salad with a creamy yogurt-based honey mustard dressing, grilled chicken, and a mix of fresh vegetables and fruits.
Ingredients
- 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
- 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
- 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)
Instructions
- Make the dressing: Place the Greek yogurt, yellow mustard, dijon mustard, honey, 1 teaspoon lemon zest, and a pinch of kosher salt and black pepper into a mason jar or small bowl. Shake or whisk until smooth.
- Marinate the chicken: Whisk together soy sauce, olive oil, Worcestershire sauce, garlic, lemon juice, lemon zest, kosher salt, and black pepper. Marinate chicken for at least 30 minutes.
- Grill the chicken: Preheat grill to medium heat. Cook chicken for 4–5 minutes per side, then move to indirect heat until cooked through.
- Rest and cut: Let chicken rest for at least 5 minutes before slicing into bite-sized pieces.
- Assemble the salads: Divide romaine among bowls and top with chicken, bacon, almonds, blueberries, gorgonzola, and cranberries. Drizzle with dressing.
- Serve immediately: Enjoy the salads right away for best texture.
Notes
For meal prep, store components separately and assemble just before serving to maintain crispness.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American