HONEY MUSTARD CHICKEN COBB SALAD
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4 boneless skinless chicken breasts
8 cups chopped romaine lettuce
½ cup cherry tomatoes, halved
½ red onion, thinly sliced
1 avocado, thinly sliced
4 slices bacon, cooked til crispy and chopped
4 hard boiled eggs, thinly sliced
⅓ cup crumbled feta cheese
½ cup plus 2 tablespoons dijon mustard
½ cup honey
½ cup cider vinegar
2 teaspoons salt
½ cup plus 4 tablespoons vegetable oil
Whisk together all dressing ingredients. Divide dressing in half. Cover and chill half of the dressing, transfer remaining half of dressing to a large resealable bag. Add chicken to bag and refrigerate for 30 minutes.
Cook chicken on the stove over medium heat or on the grill 5-8 minutes on each side until cooked through. Slice chicken into strips.
Assemble salads with lettuce on the bottom, topped with chicken, bacon, onions, eggs, and tomatoes. Use reserved dressing to drizzle over salad and top with freshly cracked black pepper if desired.