Honey Mustard Chicken Cobb (Print Version)
# Ingredients:
→ For the Dressing & Marinade
01 -
⅓ cup honey
02 -
3 tablespoons olive oil
03 -
3 tablespoons coarse grain mustard
04 -
2 tablespoons apple cider vinegar
05 -
½ teaspoon garlic powder
06 -
½ teaspoon onion powder
07 -
½ teaspoon salt
08 -
½ teaspoon black pepper
→ For the Salad
09 -
1 pound boneless, skinless chicken breasts or thighs
10 -
2 hearts romaine lettuce, chopped into bite-sized pieces
11 -
1 cup cherry tomatoes, halved
12 -
1 large ripe avocado, sliced
13 -
¼ cup thinly sliced red onions
14 -
6 large eggs
# Instructions:
01 -
In a medium bowl, whisk together the honey, olive oil, coarse grain mustard, apple cider vinegar, garlic powder, onion powder, salt, and pepper until well combined. Divide the mixture in half - one portion will be your chicken marinade, and the other half will be your salad dressing (keep this portion separate to avoid contact with raw chicken).
02 -
Place the chicken in a shallow dish or bowl and pour half of the honey-mustard mixture over it. Toss the chicken using tongs to coat thoroughly. Let it marinate for at least 15 minutes at room temperature or up to 8 hours in the refrigerator (covered) for more flavor development.
03 -
Bring two inches of water to a boil in a medium saucepan. Once boiling, carefully lower the eggs into the water using a slotted spoon or kitchen skimmer. Reduce heat to maintain a gentle simmer and set a timer for exactly 6 minutes. Meanwhile, prepare an ice bath in a large bowl with cold water and plenty of ice. When the timer goes off, transfer the eggs immediately to the ice bath and let them cool for 10 minutes before peeling.
04 -
Heat a nonstick skillet or indoor grill over medium-high heat and coat with cooking spray. Remove the chicken from the marinade (discard the used marinade) and cook for 6-8 minutes per side for larger pieces or 4-6 minutes per side for smaller pieces. The chicken is done when it reaches an internal temperature of 165°F. Let it rest for 5-7 minutes before slicing to keep the juices inside.
05 -
Arrange the chopped romaine on a large platter or individual plates. Top with sliced chicken, halved cherry tomatoes, avocado slices, and red onions. Cut the peeled soft-boiled eggs in half and arrange them around the salad. Drizzle with the reserved honey mustard dressing or serve it on the side, allowing everyone to add as much as they like.
# Notes:
01 -
This recipe cleverly uses the same honey-mustard mixture as both a flavorful chicken marinade and salad dressing.
02 -
For meal prep, you can cook the chicken and eggs up to 3 days ahead and store separately in the refrigerator.
03 -
The 6-minute eggs give you that perfect jammy yolk that adds richness to the salad.