The Dressing:

• 3/4 to 1 cup of plain Greek yogurt
• 2 tablespoons of yellow mustard
• 2 tablespoons of Dijon mustard
• 2 to 3 tablespoons of honey
• 1 teaspoon of grated lemon zest
• A pinch of salt and ground black pepper

 The Marinade + Chicken:

• 4 boneless, skinless chicken breasts (small/medium size)
• 2 tablespoons of olive oil (or avocado oil)
• 1 teaspoon of lemon juice
• 1/4 cup of soy sauce (or tamari/coconut aminos)
• 2 teaspoons of Worcestershire sauce
• 2 teaspoons of minced garlic
• 1/8 teaspoon of kosher salt
• 1/8 teaspoon of ground black pepper
• 1 teaspoon of minced lemon zest

 The Salad:

• 4 cups of chopped romaine lettuce
• 1 cup of crumbled gorgonzola cheese
• 1 cup of slivered almonds
• 1 cup of crumbled bacon
• 1 1/2 cups of blueberries
• 1/2 cup of dried cranberries or cherries