Cobb Salad with Honey Mustard Chicken
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Cobb Salad with Honey Mustard Chicken
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Cobb Salad loaded with all your favorite fixings and drool worthy honey mustard chicken with the marinade doubling as the dressing for no extra work! This Cobb Salad recipe is easy to make and is perfect for a hearty yet light, satisfying lunch or dinner. You can prep all the ingredients ahead of time so it can come together in a flash!
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Ingredients
- 4 chicken fillets pounded to an even thickness
- 3 tablespoons olive oil
HONEY MUSTARD MARINADE/DRESSING
- 1/3 cup honey
- 1/4 cup orange juice
- 3 tablespoons Dijon mustard
- 3 tablespoons yellow mustard
- 2 tablespoons brown sugar
- 1 tsp EACH paprika, dried parsley, salt
- 1/2 tsp EACH dried oregano, garlic powder, onion powder, pepper
- 1/4 teaspoon cayenne pepper
DRESSING
- 1/2 cup plain Greek yogurt or sour cream
- 1/2 cup mayonnaise (I use light)
SALAD
- 1 head romaine lettuce chopped
- 5 hard boiled eggs peeled and sliced
- 5 slices thick cut bacon cooked and chopped
- 1 cup Cherry or grape tomatoes halved
- 1 large avocado sliced
- corn from one ear sweet corn
- 1 sweet apple chopped
- 1/2 cup Blue cheese crumbles (may sub feta, cheddar, etc. )
- 1/4 cup roasted salted sunflower seeds more or less to taste
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Instructions
MARINADE
- In a medium bowl, whisk Honey Mustard Marinade ingredients together. Add 1/2 cup of marinade and 3 tablespoons olive oil to large freezer bag along with chicken. Marinate at room temperature while you prep your veggies up to overnight in the refrigerator (the longer the better).
DRESSING
- To remaining marinade, whisk in 1/2 cup plain Greek yogurt or sour cream and 1/2 cup mayonnaise. Cover and refrigerate.
CHICKEN
- Heat a large non-stick skillet over medium high heat. Once very hot, add chicken and cook, undisturbed for 3-5 minutes, or until nicely browned on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 3-5 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to a cutting board and let rest 5 minutes before chopping.
ASSEMBLE
- Layer lettuce on a large platter or bowl. Arrange ingredients on top of lettuce as desired. If serving immediately and don’t expect leftovers then drizzle desired amount of dressing over salad and toss. If you expect leftovers then hold dressing and drizzle individual servings with dressing so the salad doesn’t get soggy.
STORE
- Store leftovers without dressing (aside from avocado), tightly covered in the refrigerator for up to 4 days.
Notes
- Don't miss the "how to make" recipe video at the top of the post!
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