Step-by-Step Guide to Prepare Homemade Honey Mustard Cobb Salad
Hello everybody, it is John, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, Steps to Make Super Quick Homemade Honey Mustard Cobb Salad. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Honey Mustard Cobb Salad, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Honey Mustard Cobb Salad delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Honey Mustard Cobb Salad is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Honey Mustard Cobb Salad estimated approx 2 hrs to marinade + 30 minutes.
To get started with this particular recipe, we must prepare a few ingredients. You can cook Honey Mustard Cobb Salad using 17 ingredients and 5 steps. Here is how you can achieve that.
Ingredients and spices that need to be Prepare to make Honey Mustard Cobb Salad:
- Dressing/Marinade:
- 1/3 cup honey
- 3 tablespoons whole grain mustard
- 2 tablespoons smooth and mild Dijon mustard
- 2 tablespoons olive oil
- 1-2 tablespoons Apple cider vinegar (or white vinegar), (OPTIONAL -- to cut through the sweetness)
- 1 teaspoon minced garlic
- Salt to season
- 4 skinless and boneless chicken thighs or chicken breasts
- For Salad:
- 1/4 cup diced bacon, trimmed of rind and fat
- 4 cups Romaine lettuce leaves, washed
- 1 cup sliced grape or cherry tomatoes (I use red peppers to substitute)
- 1 large avocado, pitted and sliced
- 1/4 cup corn kernels
- 1/4 of a red onion, sliced
Instructions to make Honey Mustard Cobb Salad
- Whisk marinade / dressing ingredients together to combine. Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Refrigerate the reserved untouched marinade to use as a dressing.
- Heat a nonstick pan (or grill pan or skillet) over medium heat with about a teaspoon of oil and sear / grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.
- Wipe pan over with paper towel; drizzle with another teaspoon of oil and fry the bacon until crispy.
- Slice chicken into strips and prepare salad with leaves, tomatoes, avocado slices, corn, onion strips and chicken.
- Whisk 2 tablespoons of water into the remaining untouched marinade / dressing and drizzle over the salad. Sprinkle the bacon over the top and season with a little extra salt and cracked pepper (optional).
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