Herb Chicken Cobb Salad (Print Version)
# Ingredients:
→ Chicken
01 -
4 skinless, boneless chicken breasts (about 2 lb)
02 -
5 oz bacon, diced and trimmed of all fat
03 -
1/4 cup olive oil
04 -
1 tsp dried oregano
05 -
1 tsp dried rosemary
06 -
1 tsp dried thyme
07 -
1 tsp dried parsley
08 -
2 garlic cloves, minced
09 -
Salt and pepper to taste
10 -
4 tsp honey
→ Honey Mustard Dressing
11 -
4 tbsp Dijon mustard
12 -
6 tbsp honey
13 -
4 tbsp olive oil
14 -
2 tsp fresh lemon juice
15 -
Salt and pepper to taste
→ Salad
16 -
8 cups mixed greens
17 -
5 oz cherry tomatoes, halved
18 -
1 small red onion, sliced
19 -
4 hard-boiled eggs, sliced
20 -
1/2 cup crumbled feta cheese
21 -
Avocado slices (for topping)
# Instructions:
01 -
Preheat the oven to 375°F (190°C).
02 -
Add the chicken and bacon to a 9×13-inch casserole dish and set aside.
03 -
In a measuring cup, mix the olive oil, oregano, rosemary, thyme, parsley, minced garlic, salt, and pepper. Pour the mixture evenly over the chicken.
04 -
Bake in the preheated oven for about 10 minutes. Drizzle the honey over the chicken breasts and continue baking for another 5-10 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
05 -
In a small bowl, combine Dijon mustard, honey, olive oil, lemon juice, salt, and pepper. Whisk until smooth. Cover and refrigerate until ready to serve.
06 -
Arrange the mixed greens, halved cherry tomatoes, sliced red onion, and sliced hard-boiled eggs in individual serving bowls.
07 -
Slice the baked chicken breasts and add to each salad bowl. Top with crumbled feta cheese and avocado slices.
08 -
Serve the salads immediately, accompanied by the honey mustard dressing.
# Notes:
01 -
Ensure the chicken is cooked to an internal temperature of 165°F (74°C) for food safety.