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Grilled Chicken Cobb Salad With Honey Mustard Dressing

Yields4 ServingsTotal Time30 mins

INGREDIENTS:
Dressing
 5 tbsp honey
 3 tbsp Annie’s Dijon mustard
 2 tbsp apple cider vinegar
 1 plain, raw yogurt
Salad
 1 tsp olive oil
 2 boneless & skinless chicken breasts
 2 boiled eggs
 4 slices of nitrate-free bacon, cooked and crumbled
 1 large head Romaine lettuce, shredded
 1 cup cherry tomatoes, halved
 1 avocado, diced
 ½ small red onion, diced
 ¼ cup feta cheese crumbles (optional)
DIRECTIONS:
Dressing
1

Combine all dressing ingredients in a small bowl and whisk until smooth.

Salad
2

Rub chicken breasts with olive oil and sprinkle generously with salt and pepper.

3

Add olive oil to a skillet over medium-high heat. Add chicken to the skillet and sear for 3-4 minutes. Flip the chicken and cover with a lid for 7–10 minutes. Remove from skillet and allow to cool before slicing.

4

Cut the hard-boiled eggs into quarters.

5

Top each salad plate with shredded lettuce, bacon, chopped egg, chicken, tomato, avocado, onions, and feta cheese (if desired). Serve with honey mustard dressing. ENJOY!

Nutrition Facts

Servings 4