Honey Mustard Chicken Cobb Salad

The perfect summer salad! My honey mustard chicken cobb salad has a little bit of everything! The dressing doubles as a marinade for the chicken. Buttery avocado, crisp lettuce, juicy tomatoes, and soft boiled eggs - the gangs all there! This is one protein-packed, filling salad!

  • ⅓ cup honey
  • 3 tablespoons EACH: olive oil AND coarse grain mustard
  • 2 tablespoons apple cider vinegar
  • ½ teaspoon EACH: garlic powder AND onion powder
  • ½ teaspoon EACH: salt AND pepper
  • 1 pound boneless, skinless chicken breasts or thighs
  • 2 hearts romaine, chopped
  • 1 cup cherry tomatoes, halved
  • 1 large avocado, sliced
  • 1/4 cup sliced red onions
  • 6 cold eggs

  1. MARINADE/DRESSING: Combine all the ingredients for the dressing in a bowl and whisk together. Add the chicken into a bowl, and drizzle half of the prepared marinade over the chicken. Keep the other half aside, this is your dressing for the salad so you don’t want it to come in contact with raw chicken. Toss the chicken using tongs in the marinade and set the bowl aside for at least 15 minutes and up to 8 hours (covered in the refrigerator.)
  2. SOFT BOILED EGGS: Heat two-inches of water in a medium stockpot or saucepan over high heat. Once the water comes to a boil, use a kitchen skimmer to lower the eggs into the pot of water carefully. Lower the heat to medium-low or low if the eggs are rattling, and set a kitchen timer for exactly 6 minutes. While the eggs are boiling, fill a large bowl with lots of ice and two-inches of cold water. When the egg timer goes off, use the same skimmer to remove the eggs from the hot water and gently place it into the prepared ice bath. Allow the eggs to sit for 10 minutes (you can cook the chicken while the eggs cool.) Then, peel the eggs and set them aside until ready to serve.
  3. CHICKEN: Spray a nonstick skillet or an indoor grill with cooking spray set over medium-high heat. Remove the chicken from the marinade and place the chicken in the pan. *Be sure to toss out the marinade that the chicken sat in. You do not want to use this anywhere* Usually larger chicken breasts will require 6-8 minutes per side while smaller chicken breasts take about 4-6 minutes per side. Be sure to check for doneness with a meat thermometer. It’s done once it reads 165ºF. Let the chicken cool for 5-7 minutes before slicing or dicing.
  4. SERVE: If you are serving this family style, add the romaine to a larger platter (or individual plates) top with the cherry tomatoes, avocado slices, red onions, sliced chicken, and the eggs (cut in half.) Drizzle with dressing or serve it on the side as desired.

Original recipes from littlespicejar.com

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