Description
A vibrant salad featuring tender grilled chicken in a tangy honey mustard yogurt dressing, paired with crisp romaine, blueberries, and toasted almonds. Perfect for a quick, wholesome meal or picnic.
Ingredients
4 boneless skinless chicken breasts
3/4 cup plain Greek yogurt (or coconut yogurt for vegan)
2 tablespoons yellow mustard
2 tablespoons Dijon mustard
2–3 tablespoons local honey
1 teaspoon lemon zest
2 cloves garlic, minced
2 cups chopped romaine lettuce
1/2 cup fresh blueberries
1/4 cup slivered almonds, toasted
Instructions
Season chicken breasts with salt and pepper.
In a bowl, whisk yogurt, yellow mustard, Dijon mustard, honey, lemon zest, and minced garlic.
Grill chicken over medium-high heat until fully cooked (165°F), about 5–7 minutes per side.
Toss romaine, blueberries, and toasted almonds in a large salad bowl.
Top with grilled chicken and drizzle dressing just before serving.
Garnish with additional nuts or blueberries if desired.
Notes
To make nut-free, substitute slivered almonds with pumpkin seeds.
Use dairy-free yogurt for a vegan version.
For extra spice, add 1/2 teaspoon chili flakes to the dressing.
Store leftover dressing in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 22g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 4g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 100mg