Grilled Chicken Cobb Honey Dijon (Print)
Tender grilled chicken, bacon, and vegetables join honey dijon dressing for a hearty, fresh salad.
# Ingredients:
→ For the Salad
01 -
570 grams boneless, skinless chicken breasts
02 -
3 romaine lettuce hearts, halved lengthwise
03 -
6 slices bacon, cooked and crumbled
04 -
3 hard-boiled eggs, quartered
05 -
1 ripe avocado, halved
06 -
120 millilitres cherry tomatoes, halved
07 -
120 millilitres crumbled blue cheese
→ For the Honey Dijon Dressing and Marinade
08 -
75 millilitres dijon mustard
09 -
50 millilitres honey
10 -
30 millilitres freshly squeezed lemon juice
11 -
30 millilitres olive oil, plus extra for grilling
12 -
Salt, to taste
13 -
Black pepper, to taste
# Steps:
01 -
In a glass measuring cup, whisk together dijon mustard, honey, lemon juice, olive oil, salt, and black pepper until smooth.
02 -
Transfer the chicken breasts to a resealable bag and add 60 millilitres of the dressing. Massage to coat thoroughly, seal, and refrigerate for 1 to 4 hours.
03 -
Preheat grill to medium-high heat (220°C). Remove chicken from marinade, place on grill, and cook for 5–7 minutes per side, until the internal temperature reaches 74°C. Transfer to a cutting board and allow to rest before slicing.
04 -
Brush romaine lettuce halves and avocado with olive oil, sprinkling lightly with salt and pepper. Grill romaine cut-side down for approximately 3 minutes, then flip and grill for an additional 2 minutes. Grill avocado halves for 4–6 minutes until lightly charred.
05 -
On a large serving platter, arrange grilled romaine as a base. Top with sliced grilled chicken, grilled avocado, crumbled bacon, quartered eggs, halved cherry tomatoes, and blue cheese.
06 -
Drizzle remaining honey dijon dressing over the composed salad just before serving.
# Notes:
01 -
Marinating the chicken enhances its flavour and helps keep it moist during grilling.
02 -
Grilling the lettuce adds a subtle smokiness and pleasant texture contrast.