Hey everyone, it’s John, welcome to our recipe site. Today, we’re going to prepare a special dish, honey mustard cobb salad. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Honey Mustard Cobb Salad is one of the most popular of current trending meals on earth. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look fantastic. Honey Mustard Cobb Salad is something which I have loved my whole life.
To get started with this recipe, we have to prepare a few components. You can have honey mustard cobb salad using 16 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Honey Mustard Cobb Salad:
- Prepare Dressing/Marinade:
- Make ready 1/3 cup honey
- Take 3 tablespoons whole grain mustard
- Prepare 2 tablespoons smooth and mild Dijon mustard
- Take 2 tablespoons olive oil
- Prepare 1-2 tablespoons Apple cider vinegar (or white vinegar), (OPTIONAL – to cut through the sweetness)
- Make ready 1 teaspoon minced garlic
- Get Salt to season
- Take 4 skinless and boneless chicken thighs or chicken breasts
- Make ready For Salad:
- Prepare 1/4 cup diced bacon, trimmed of rind and fat
- Make ready 4 cups Romaine lettuce leaves, washed
- Get 1 cup sliced grape or cherry tomatoes (I use red peppers to substitute)
- Get 1 large avocado, pitted and sliced
- Prepare 1/4 cup corn kernels
- Prepare 1/4 of a red onion, sliced
Instructions to make Honey Mustard Cobb Salad:
- 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.
- 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.
- Wipe pan over with paper towel; drizzle with another teaspoon of oil and fry the bacon until crispy.
- Slice chicken into strips and prepare salad with leaves, tomatoes, avocado slices, corn, onion strips and chicken.
- 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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