Ingredients
Scale
- 4 boneless skinless chicken breasts
- 3/4 – 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 of kosher salt and ground black pepper
- 1/4 cup soy sauce (or tamari or coconut aminos)
- 2 tablespoons extra virgin olive oil (or avocado oil)
- 2 teaspoons garlic, minced
- 1 teaspoon lemon juice
- 1/8 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 4 cups romaine lettuce, chopped
- 1 cup crumbled gorgonzola cheese (or dairy-free alternative)
- 1 cup slivered almonds
- 1 1/2 cups blueberries
- 1/2 cup dried cranberries or cherries
Instructions
- Prepare the honey mustard dressing by mixing Greek yogurt, yellow mustard, Dijon mustard, honey, lemon zest, salt, and pepper in a mason jar or bowl until well combined.
- Marinate the chicken in a mixture of soy sauce, olive oil, Worcestershire sauce, minced garlic, lemon juice, lemon zest, salt, and pepper for at least 30 minutes.
- Grill the marinated chicken over medium heat for 4-5 minutes per side and then cook indirectly until it reaches 160°F.
- Let the chicken rest before slicing it into bite-sized pieces.
- Assemble your salad by layering chopped romaine lettuce with grilled chicken, slivered almonds, blueberries, crumbled cheese, and dried cranberries. Drizzle with dressing before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 12g
- Sodium: 640mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 80mg