Herb Chicken Cobb Salad

This Herb Chicken Cobb Salad is the answer when you crave something fresh but also rich and hearty. The combination of savory herb-roasted chicken, crispy bacon, and classic Cobb fixings, all paired with a homemade honey mustard dressing, makes this salad a star for main meals or summer gatherings.

I started making this salad when I craved a meal that hit every craving at once bright herby comforting filling and crunchy all together. My family immediately asked if I could make it again for weekend dinners outside.

Ingredients

• Chicken breast: Choose skinless boneless pieces for easy slicing and even cooking Look for chicken that is fresh and smooth for best texture
• Bacon: Adds smoky depth and crunch Select thick cut and make sure to trim off excess fat for balanced flavor
• Olive oil: Brings together the herbs and helps the chicken stay juicy Use a fruity quality oil if possible
• Dried oregano rosemary thyme parsley: Each herb boosts flavor and builds a fresh savory taste Select dried herbs that are fragrant and not faded in color
• Garlic: Fresh cloves provide a punchy aromatic kick Always pick garlic that feels firm and has tight skin
• Salt and pepper: Brings out all the flavors Use kosher salt and freshly cracked pepper for best results
• Honey: Adds a subtle sweetness and caramelizes the chicken Look for pure honey without additives
• Mixed greens: The base for your salad Choose a blend with spinach arugula and red leaf lettuce for texture
• Cherry tomatoes: Juicy and bright always pick firm blemish-free tomatoes
• Red onion: Offers sharp contrast and crunch Slice thinly for even flavor
• Hard boiled eggs: Creamy and satisfying boiled just enough for a set yolk Use farm fresh eggs for color and taste
• Feta cheese: Tangy and salty this adds creaminess Always choose feta that is crumbly and not too wet
• Avocado: Creamy and nourishing Pick avocados that are slightly soft but not mushy
• Dijon mustard: Forms the backbone of the dressing Smooth and a bit spicy
• Fresh lemon juice: Balances out the dressing and adds fresh zest Use a ripe lemon for maximum juice
• Honey Mustard dressing: The star finish sweet tangy and ties everything together Make just before serving for best flavor

Step-by-Step Instructions

Prepare the Chicken and Bacon:

Preheat your oven to three hundred seventy five Felsius. Place chicken breasts and diced bacon in a large casserole dish Spread them out so everything cooks evenly

Mix and Pour the Herb Marinade:

Stir together olive oil oregano rosemary thyme parsley garlic salt and pepper until well combined Pour this mixture generously over every piece of chicken so each one is fully coated

Bake the Chicken:

Slide the casserole dish into the oven Bake for about ten minutes to start then take it out and drizzle honey over each chicken breast Return to the oven for five to ten more minutes checking until the chicken reaches an internal temperature of one hundred sixty five Felsius and the bacon looks crisp

Make the Honey Mustard Dressing:

Combine Dijon mustard honey olive oil lemon juice salt and pepper in a small bowl Whisk well until creamy Cover and chill in the fridge while you finish the other elements

Assemble the Salad Bowls:

Layer mixed greens cherry tomatoes red onion and hard boiled eggs in serving bowls You want an even distribution so every bite is packed with variety

Slice and Add Chicken:

Let the chicken rest for a few minutes slice into strips Place on top of each salad bowl along with a sprinkle of feta and slices of creamy avocado

Dress and Serve:

Drizzle everything with the homemade honey mustard dressing when serving Toss gently or leave as is for a beautiful presentation

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I find the honey mustard dressing to be the highlight It is what everyone remembers about this salad and my kids absolutely love to dip their veggies in extra dressing on the side

Storage Tips

Store the chicken and bacon separately from the greens and toppings to keep everything fresh and crisp You can refrigerate cooked chicken for up to three days and the dressing for about a week If making ahead keep avocado uncut until serving to avoid browning

Ingredient Substitutions

You can swap feta with blue cheese for a classic Cobb style or use turkey bacon to lighten the dish Spinach or romaine works great if you do not have mixed greens For a dairy free version leave off the cheese entirely

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Serving Suggestions

Serve this salad as a main course for an easy dinner or pile onto a large platter for a party I love making it into a wrap using a big tortilla or serving it with warm bread if we are extra hungry

Cultural Context

The Cobb salad comes from American restaurant tradition first tossed together in the 1930s in Hollywood This herb chicken twist brings in more summer flavor and keeps the meal light but satisfying

Frequently Asked Questions

→ How do I keep my chicken juicy?

Coating the chicken with a mixture of olive oil, fresh herbs, and garlic seals in moisture, and baking until just cooked through ensures juiciness.

→ Can I prepare elements ahead of time?

Yes, you can cook the chicken, bacon, and eggs earlier and assemble just before serving. Store dressings and greens separately for best texture.

→ What makes the honey mustard dressing stand out?

The blend of Dijon, sweet honey, and bright lemon juice creates a vibrant, tangy-sweet balance that complements the savory ingredients.

→ Are there alternative toppings I can use?

Try swapping feta for blue cheese, or add sliced cucumbers, grilled corn, or a handful of toasted nuts for extra crunch and flavor.

→ How do I slice avocado without browning?

Cut avocado just before serving and lightly drizzle with lemon juice to keep the slices vibrant and fresh.