Description
A restaurant-style salad featuring tender poached chicken breasts, fresh blueberries, and a creamy Greek yogurt dressing with honey and mustard. This American classic balances sweet, savory, and tangy flavors in under 30 minutes.
Ingredients
4 boneless, skinless chicken breasts
1 cup plain Greek yogurt
2 tablespoons honey
2 tablespoons yellow mustard
1 tablespoon Dijon mustard
1 clove garlic, minced
1 head romaine lettuce, chopped
1 cup fresh blueberries
1/4 cup dried cranberries
1/2 cup crumbled gorgonzola cheese
1/4 cup sliced almonds
1 teaspoon lemon juice
Salt and pepper to taste
Instructions
Poach chicken breasts in a pot of salted, low-sodium chicken broth with herbs (thyme, bay leaf) for 15 minutes or until internal temperature reaches 165°F.
Let chicken rest for 5 minutes, then slice into strips.
In a small bowl, combine Greek yogurt, honey, yellow mustard, Dijon mustard, minced garlic, lemon juice, and a pinch of salt to form the dressing.
In a large salad bowl, layer chopped romaine lettuce, fresh blueberries, dried cranberries, and sliced almonds.
Top with sliced poached chicken and crumbled gorgonzola cheese.
Pour the dressing over the salad and gently toss to coat.
Adjust salt and pepper to taste.
Serve immediately, ideally with a few extra sliced almonds for garnish.
Notes
Use unsweetened cranberries to control sugar content.
For a dairy-free alternative, use vegan yogurt and omit gorgonzola.
Fresh herbs like parsley or dill can enhance the dressing.
Store leftovers for up to 24 hours (best served fresh).
- Prep Time: 15
- Cook Time: 15
- Category: trends
- Method: Poaching
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 15g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 12g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 110mg