Honey Mustard Cobb Salad
Honey Mustard Cobb Salad

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, honey mustard cobb salad. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Honey Mustard Cobb Salad is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It is simple, it is fast, it tastes yummy. They are fine and they look wonderful. Honey Mustard Cobb Salad is something which I’ve loved my whole life.

To get started with this recipe, we have to first prepare a few ingredients. You can have 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. Take Dressing/Marinade:
  2. Get 1/3 cup honey
  3. Take 3 tablespoons whole grain mustard
  4. Get 2 tablespoons smooth and mild Dijon mustard
  5. Take 2 tablespoons olive oil
  6. Prepare 1-2 tablespoons Apple cider vinegar (or white vinegar), (OPTIONAL – to cut through the sweetness)
  7. Get 1 teaspoon minced garlic
  8. Take Salt to season
  9. Prepare 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. Make ready 4 cups Romaine lettuce leaves, washed
  13. Prepare 1 cup sliced grape or cherry tomatoes (I use red peppers to substitute)
  14. Take 1 large avocado, pitted and sliced
  15. Make ready 1/4 cup corn kernels
  16. Make ready 1/4 of a red onion, sliced
Instructions 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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