Honey Mustard Cobb Salad
Honey Mustard Cobb Salad

Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a special dish, honey mustard cobb salad. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Honey Mustard Cobb Salad is one of the most well liked of current trending foods in the world. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look wonderful. Honey Mustard Cobb Salad is something that I’ve loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook honey mustard cobb salad using 16 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Honey Mustard Cobb Salad:
  1. Prepare Dressing/Marinade:
  2. Prepare 1/3 cup honey
  3. Make ready 3 tablespoons whole grain mustard
  4. Make ready 2 tablespoons smooth and mild Dijon mustard
  5. Prepare 2 tablespoons olive oil
  6. Take 1-2 tablespoons Apple cider vinegar (or white vinegar), (OPTIONAL – to cut through the sweetness)
  7. Take 1 teaspoon minced garlic
  8. Prepare Salt to season
  9. Make ready 4 skinless and boneless chicken thighs or chicken breasts
  10. Prepare For Salad:
  11. Prepare 1/4 cup diced bacon, trimmed of rind and fat
  12. Get 4 cups Romaine lettuce leaves, washed
  13. Take 1 cup sliced grape or cherry tomatoes (I use red peppers to substitute)
  14. Prepare 1 large avocado, pitted and sliced
  15. Prepare 1/4 cup corn kernels
  16. Take 1/4 of a red onion, sliced
Steps to make Honey Mustard Cobb Salad:
  1. Whisk marinade / dressing ingredients together to combine. Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Refrigerate the reserved untouched marinade to use as a dressing.
  2. Heat a nonstick pan (or grill pan or skillet) over medium heat with about a teaspoon of oil and sear / grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.
  3. Wipe pan over with paper towel; drizzle with another teaspoon of oil and fry the bacon until crispy.
  4. Slice chicken into strips and prepare salad with leaves, tomatoes, avocado slices, corn, onion strips and chicken.
  5. Whisk 2 tablespoons of water into the remaining untouched marinade / dressing and drizzle over the salad. Sprinkle the bacon over the top and season with a little extra salt and cracked pepper (optional).

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