Honey Mustard Chicken Salad (Stampa)
A vibrant salad featuring grilled chicken, nuts, fruit, and creamy honey mustard dressing, perfect for warm days.
# Ingredienti:
→ Dressing
01 -
1/2 cup plain Greek yogurt (or dairy-free yogurt)
02 -
1 tablespoon yellow mustard
03 -
1 tablespoon Dijon mustard
04 -
2 tablespoons honey
05 -
1 teaspoon lemon zest (yellow peel only)
06 -
1/4 teaspoon kosher salt
07 -
1/4 teaspoon freshly ground black pepper
→ Chicken Marinade
08 -
2 boneless, skinless chicken breasts (about 6 oz each)
09 -
2 tablespoons low sodium soy sauce (or tamari/coconut aminos)
10 -
1 tablespoon extra virgin olive oil (or avocado oil)
11 -
1 teaspoon Worcestershire sauce
12 -
2 cloves garlic, minced
13 -
1 tablespoon fresh lemon juice
14 -
1 teaspoon lemon zest
15 -
1/4 teaspoon kosher salt
16 -
1/4 teaspoon freshly ground black pepper
→ Salad
17 -
6 cups chopped romaine lettuce, washed and dried
18 -
4 slices bacon, cooked and crumbled
19 -
1/2 cup fresh blueberries, rinsed
20 -
1/3 cup crumbled Gorgonzola cheese
21 -
1/4 cup slivered almonds, toasted
22 -
1/4 cup dried cranberries or cherries (unsweetened preferred)
# Istruzioni:
01 -
Combine Greek yogurt, yellow mustard, Dijon mustard, honey, lemon zest, salt, and pepper in a small bowl or mason jar. Whisk or shake until smooth. Chill while preparing the chicken to let flavors meld.
02 -
Whisk soy sauce, olive oil, Worcestershire sauce, minced garlic, lemon juice, lemon zest, salt, and pepper in a bowl. Add chicken breasts, coat evenly, and refrigerate for at least 30 minutes to tenderize and infuse flavor.
03 -
Preheat grill to medium heat (about 400°F). Clean and oil grates. Remove chicken from marinade, letting excess drip off. Grill over direct heat 4-5 minutes per side for grill marks. Move to indirect heat, cover, and cook 5-7 minutes until internal temperature reaches 165°F. Rest under foil for 5 minutes.
04 -
Cut rested chicken into slices or bite-sized pieces to retain juiciness and facilitate eating over the salad.
05 -
Divide romaine lettuce among bowls. Top with sliced chicken, crumbled bacon, blueberries, Gorgonzola, toasted almonds, and dried cranberries. Drizzle generously with honey mustard dressing and serve immediately.
# Note utili:
01 -
Toast almonds briefly in a dry pan to enhance crunch and aroma.
02 -
Keep salad components separate until serving to avoid sogginess.
03 -
Marinate chicken for at least 30 minutes for optimal flavor and tenderness.
04 -
Use a meat thermometer to ensure chicken reaches 165°F for safe consumption.