Cobb Salad with Honey Mustard Dressing

           Entrees, Intermediate, Recipes
Cobb Salad with Honey Mustard Dressing
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4 slices of nitrate-free bacon, cooked and crumbled

2 eggs

1 large head Romaine lettuce, shredded

2 boneless, skinless chicken breasts

2 tomatoes, seeded and chopped

1 avocado – peeled, pitted and diced

3 green onions, sliced


5 Tablespoons honey

3 Tablespoons Homemade mustard or Annie’s Dijon mustard

2 Tablespoons apple cider vinegar

1 Tablespoon plain Greek-style yogurt (optional) for creaminess


Place chicken breasts in a pot. Add water or chicken stock so that it completely covers the chicken by at least a half inch to an inch. Bring to a boil then reduce heat to a slight simmer. Partly cover the pot and cook for 10 minutes. Turn off the heat and leave the chicken to finish cooking in the pot for 10-15 more minutes. Remove from pot and allow to cool before dicing.

Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat and let eggs stand in hot water for 10-12 minutes. Remove from hot water, cool, peel and chop.

To make the dressing, combine all the ingredients in a small bowl and whisk until smooth.

Top each salad plate with shredded lettuce, bacon, chopped egg, chicken, tomato, avocado and green onions. Serve with honey mustard dressing.

Makes 4 servings