Honey Mustard Chicken Cobb Sala

This salad is absolutely delicious! It combines my love of Cobb Salad (its a serious obsession actually, if a Cobb Salad is on the menu at a restaurant chances are that’s what I am ordering) with my desire to make salads ‘fun’ for Mark since I want to eat them all the time and he’s more of a ‘Meat and Potatoes’ kind of guy. He loves this salad though, it is definitely a win in our house.

The prep work that goes into making this salad is a little longer then a normal salad but it is absolutely worth it in the end.

Serving Size: 3

Dressing/Marinade Ingredients

• 2-3 Skinless Chicken Breast

• 3 Tbsp. of Mustard

• 2 Tbsp. of Dijon Mustard

• 1/3 Cup of Honey

• 2 Tbsp. of Olive Oil

• 1-2 Tbsp. of Apple Cider Vinegar or White Vinegar

• Garlic Powder to taste (or minced Garlic)

• Salt and Pepper to taste

Salad Ingredients

• Romaine Lettuce

• Cooked Bacon diced (as much as you want LOL)

• Tomatoes (Cherry or Grape)

• 1 Large Avocado, sliced

• 1/4 Cup of Red Onion diced or sliced (you could go pickled even too!)

• 2 Hard Boiled Eggs, sliced

Directions

• Mix together all Marinade/Dressing Ingredients. Split in 1/2 (1 half for chicken marinade and the other half set aside as dressing for on top of the salad). If you have the time, you can marinate the chicken for a couple hours but I usually just cover the chicken/add it in the pan while cooking.

• Heat frying pan or skillet to medium heat and add olive oil. Add chicken and 1/2 the Honey Mustard marinade/dressing with the chicken and brown/fry the chicken until it reaches 165F degrees minimum. Once cooked, remove from heat, set aside to cool and then slice into strips for on top of the salad.

• Prepare the salad then add the sliced chicken. Drizzle the remaining dressing over top of the salad. Ready to eat!