Recipes

Cobb Salad with Honey Mustard Chicken

Chicken |
 Prep Time 25 minutes
 
Cook Time 12 minutes
 
Servings
-8 servings
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
top view of Cobb salad with lettuce, hard boiled eggs, avocados, bacon, tomatoes and blue cheese
Instructions
MARINADE
  1. 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
  1. To remaining marinade, whisk in 1/2 cup plain Greek yogurt or sour cream and 1/2 cup mayonnaise. Cover and refrigerate.
CHICKEN
  1. 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
  1. 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
  1. Store leftovers without dressing (aside from avocado), tightly covered in the refrigerator for up to 4 days.

 

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