Kitchen notes · a little help before you start
Honey Mustard Chicken Cobb Salad
Honey mustard dressing gives this chicken Cobb salad a sweet, tangy coating over crisp romaine. Bacon and sliced egg make the bowl substantial, with tomatoes adding juicy bites among the chicken. Catch some of the warm chicken with a cool lettuce leaf and enjoy the dressing between the layers.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Original yield
- Serves 4
- Ingredients
- 14 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken · Pork
- Cuisine
- American
- Cooking method
- Grilling
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
- Dish type
- Salads
A few quick notes
1. Keep serving dressing separate
Divide the whisked dressing and chill one half untouched while the other half marinates the chicken.
2. Cook before slicing
Cook the marinated chicken through on the stove or grill before cutting it into strips for the salad.
3. Build over the lettuce
Start with lettuce and arrange chicken, bacon, onion, eggs and tomatoes over it before adding reserved dressing.
Get to know the ingredients
Dijon mustard
Dijon combines with honey, cider vinegar, salt and oil in the dressing divided between marinade and serving.
Crispy bacon
The bacon is cooked crisp and chopped before it is layered over the lettuce with the other toppings.
Hard-boiled eggs
Slice the hard-boiled eggs thinly as listed before arranging them alongside the chicken and vegetables in the salad.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 3 steps completeMake room for Honey Mustard Chicken Cobb Salad
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Reserved dressing to finish
Drizzle the assembled salads with the chilled reserved dressing and add freshly cracked black pepper if desired.
A little more help as you go
Dressing ahead of time
You can keep extra or make-ahead dressing refrigerated in an airtight container until needed for serving.
Stove or grill option
The directions permit medium-heat stovetop cooking or grilling for the chicken after its refrigerated marinating stage.
A few questions you might have
Does all the dressing marinate the chicken?
No, half is covered and chilled separately for serving, while the other half coats the chicken in the bag.
How long does the chicken marinate?
The directions refrigerate it in the dressing for thirty minutes before cooking through and slicing for the salad.
Can I cook the chicken on the stove?
Yes, the directions allow stovetop cooking over medium heat as an alternative to grilling the marinated chicken.
When does the black pepper go on?
Freshly cracked black pepper is offered as an optional finish after the reserved dressing is drizzled over the salad.
How should I store extra dressing?
Keep extra or make-ahead dressing in an airtight container in the refrigerator until you're ready to serve.
Any more cooking tips?
Serve extra dressing (or make ahead) in airtight container in fridge.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: lecremedelacrumb.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
