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Classic Cobb Salad with Tangy Honey Mustard Dressing

This is an incredibly easy meal to put together! Grill up some flavorful, marinated chicken, mix up a simple Honey Mustard Dressing, and assemble your salad with some cherry tomatoes, lettuce, bacon, avocado, hard boiled eggs, & a little feta cheese!
Prep Time 10 minutes
Cook Time 35 minutes
Chicken Marinating 4 hours
Servings 8 servings
Author Stephanie Simmons

Ingredients

For the Honey Mustard Dressing

  • 1/2 cup olive oil
  • 1/2 cup water
  • 2 tsp sugar
  • 2 TBSP honey mustard
  • 2 TBSP white wine vinegar
  • 1/2 tsp salt
  • 1/2 tsp oregano

For the Chicken Marinade

  • 3 large chicken breasts
  • 4 tsp honey mustard
  • 1/4 cup water
  • 1/4 cup olive oil
  • 2 TBSP white wine vinegar
  • 1 tsp sugar
  • 1/4 salt
  • 2 large cloves garlic, minced
  • 1/4 tsp oregano

For the Salad

  • 2 large heads romaine lettuce, chopped
  • 2 cups cherry tomatoes, halved
  • 2 avocados, diced
  • 5 large hard-boiled eggs
  • 8 slices bacon
  • 1/2 cup feta cheese

Instructions

  • Prep: Mix up the ingredients for the chicken marinade in an airtight container. Add the chicken, and let marinate in the fridge for 4-6 hours. Cook the bacon according to package directions. Cook your eggs in a pot of boiling water for about 12-15 minutes, then remove and rinse under cold water.
  • Cook the chicken: Cook the chicken on the grill, until no longer pink in the middle. If your chicken breasts are quite large, slice them through lengthwise so they cook quicker and evenly. You can also place them on a pan and cook at 350 degrees F, until no longer pink in the middle. Set aside.
  • Dressing: Add dressing ingredients to a jar and shake well - make sure the lid is on tightly so it doesn't spill everywhere (not that I know from experience).
  • Assemble Salad: Toss all ingredients together in a large salad bowl and add the dressing just before serving.
  • Serve + Store: The assembled salad with the dressing keeps in the fridge well for about two days. If you're wanting to make it last for meals all week, I recommend keeping all components separate once they're prepapred, and assembling each salad as you're ready to eat it.