Savory Honey Mustard Chicken Cobb Salad

If you ask me, cobb salads are one of the best lunch ideas ever.

This filling main dish salad puts a tasty twist on the classic cobb by adding honey mustard chicken to the mix. Fresh greens and crunchy vegetables pair perfectly with the creamy, sweet-tangy dressing.

It’s topped with tender chicken breast coated in a quick honey mustard marinade and cooked until golden brown. Hard-boiled eggs, crispy bacon, and rich avocado bring all those classic cobb elements we love.

It’s a satisfying meal that feels both light and hearty – perfect for lunch or dinner any day of the week.

What Kind of Romaine Lettuce Should I Use?

For a Cobb salad, you’ll want to look for fresh, crisp heads of romaine lettuce with bright green leaves and no brown spots. You can use either whole romaine hearts or the full heads – both work great, though hearts tend to be a bit sweeter and more tender. If you’re short on time, pre-chopped romaine can work in a pinch, but whole heads will stay fresher longer and give you more control over the size of your cuts. Just make sure to wash your lettuce thoroughly and dry it well (a salad spinner is super helpful here), since wet lettuce won’t hold your dressing as well.

Options for Substitutions

This Cobb salad is super adaptable and you can make several swaps based on what you have in your kitchen:

• Chicken breasts: You can easily swap chicken breasts with rotisserie chicken, turkey breast, or even grilled shrimp. For a vegetarian version, try chickpeas or grilled tofu.
• Romaine lettuce: Any crisp lettuce works well here – try iceberg, green leaf, or a spring mix. Baby spinach or arugula can add a nice peppery kick.
• Feta cheese: Blue cheese is actually traditional in Cobb salads, but you can also use goat cheese, gorgonzola, or even shredded cheddar.
• Apple cider vinegar: White wine vinegar or regular white vinegar work fine in the dressing. If using regular vinegar, you might want to add a touch more honey.
• Vegetable oil: Feel free to use olive oil, avocado oil, or any neutral-flavored oil you have on hand.
• Dijon mustard: Whole grain mustard works great too, or you can use regular yellow mustard – just know the flavor will be a bit different.
• Bacon: Turkey bacon works as a lighter option, or you can use crispy prosciutto. For a meat-free version, try coconut bacon or crushed nuts for that crunchy element.

Watch Out for These Mistakes While Cooking

The biggest challenge when making a Cobb salad is timing – cooking your chicken, eggs, and bacon all at once can lead to cold ingredients or overcooked elements, so start with the eggs and bacon, then tackle the chicken last so it’s warm when served. A common mistake is overcooking the chicken breasts, which should be removed from heat when they reach 155°F internally and allowed to rest for 5 minutes to reach the safe temperature of 165°F while staying juicy. When making the honey mustard dressing, avoid the temptation to dump all ingredients at once – instead, slowly drizzle in the oil while whisking constantly to create a properly emulsified dressing that won’t separate. For the best-looking presentation, slice your avocado last to prevent browning, and consider tossing the lettuce with a portion of the dressing before adding the toppings, which ensures every bite has flavor.

What to Serve With Cobb Salad?

Since a Cobb salad is already packed with protein and veggies, you’ll want to keep the sides simple and complementary. A warm, crusty baguette or some homemade garlic bread makes this salad feel like a complete meal – perfect for soaking up any extra honey mustard dressing! For something lighter, try serving it with a cup of classic tomato soup or butternut squash soup, especially during cooler months. If you’re serving this for a lunch gathering, some crispy pita chips or seasoned crackers on the side add a nice crunch factor that everyone loves.

Storage Instructions

Prep Ahead: You can cook the chicken, bacon, and hard-boiled eggs up to 2 days in advance. Keep them in separate containers in the fridge. The honey mustard dressing can also be made ahead and will stay fresh in an airtight container in the fridge for up to a week – just give it a good shake before using!

Keep Fresh: If you’ve already assembled the salad, it’s best to eat it within a few hours. For longer storage, keep all components separate in airtight containers in the fridge. The lettuce will stay crisp for 3-4 days when stored with a paper towel to absorb excess moisture. Cut avocados and tomatoes should be prepared just before serving.

Pack for Lunch: To pack this salad for lunch, layer the ingredients in a container with the heavier items and dressing at the bottom, lettuce on top. This keeps everything fresh and crisp until you’re ready to toss and enjoy. Add the avocado just before eating to prevent browning.

Preparation Time	15-25 minutes
Cooking Time	10-16 minutes
Total Time	25-41 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2400
• Protein: 160-180 g
• Fat: 160-180 g
• Carbohydrates: 100-120 g

Ingredients

For the chicken:

• 4 boneless, skinless chicken breasts (about 6-8 oz each)

For the salad:

• 1/2 red onion, thinly sliced
• 1 avocado, thinly sliced (slice just before assembling to prevent browning)
• 8 cups chopped romaine lettuce
• 1/2 cup halved cherry tomatoes (for even cooking and presentation)
• 4 hard-boiled eggs, thinly sliced
• 4 slices bacon, cooked (I use thick-cut bacon for better texture)
• 1/3 cup crumbled feta cheese (freshly crumbled preferred)

For the dressing:

• 1/2 cup vegetable oil (or any neutral oil like canola)
• 2 tbsp plus 1/2 cup Dijon mustard (I use Grey Poupon for consistency)
• 1/2 cup apple cider vinegar
• 2 tsp salt
• 1/2 cup honey (room temperature for easier mixing)

Step 1: Prepare the Proteins and Hard Components

• 4 slices bacon
• 4 hard-boiled eggs

Start by cooking the bacon in a skillet over medium heat until crispy, about 8-10 minutes, then set aside on paper towels to drain and cool.

While the bacon cooks, bring a pot of salted water to a boil and add the eggs, cooking for 10-12 minutes until hard-boiled.

Transfer the eggs to an ice bath to cool completely, which stops the cooking and makes them easier to peel.

Once cooled, peel and set aside.

These components can be prepared well ahead of time since they’ll be served at room temperature.

Step 2: Make and Divide the Honey Mustard Dressing

• 1/2 cup Dijon mustard
• 1/2 cup honey
• 1/2 cup apple cider vinegar
• 2 tsp salt
• 1/2 cup vegetable oil

In a bowl, whisk together the 1/2 cup Dijon mustard, honey, apple cider vinegar, and salt until well combined and smooth.

Slowly drizzle in the vegetable oil while whisking constantly to create an emulsified dressing—this technique ensures the oil incorporates evenly rather than separating.

I like to use room temperature honey here because it whisks in smoothly without lumps.

Once fully combined, divide the dressing in half: one portion will marinate the chicken, and the other will be chilled and drizzled over the salad just before serving.

Set the chilled portion in the refrigerator.

Step 3: Marinate and Cook the Chicken

• 4 boneless, skinless chicken breasts
• dressing mixture from Step 2

Place the chicken breasts in a resealable bag and pour in half of the dressing from Step 2, coating the chicken evenly.

Refrigerate for at least 30 minutes to allow the flavors to penetrate the meat—this also helps keep the chicken moist during cooking.

Heat a skillet or grill to medium-high heat and cook the chicken for 5-8 minutes per side depending on thickness, until the internal temperature reaches 165°F.

Let the cooked chicken rest for 5 minutes before slicing; I find this resting period keeps the meat from drying out even after it’s been cooked.

Slice the chicken into bite-sized pieces.

Step 4: Prepare the Fresh Components

• 8 cups chopped romaine lettuce
• 1/2 cup halved cherry tomatoes
• 1/2 red onion, thinly sliced
• 1 avocado, thinly sliced
• cooked bacon from Step 1

Wash and chop the romaine lettuce into bite-sized pieces and place it in a large serving bowl.

Thinly slice the red onion and halve the cherry tomatoes, arranging them separately so they’re ready to add.

Slice the cooked bacon from Step 1 into bite-sized pieces.

Finally, slice the avocado just before assembly to prevent browning—this step should be done last among the fresh components.

Step 5: Assemble and Dress the Salad

• cooked chicken from Step 3
• prepared fresh components from Step 4
• cooked eggs from Step 1
• chilled dressing from Step 2
• 1/3 cup crumbled feta cheese

Add the sliced chicken from Step 3, bacon pieces, sliced hard-boiled eggs from Step 1, tomatoes, and red onion to the bowl with the lettuce.

Toss gently to combine without crushing the delicate ingredients.

Retrieve the chilled dressing from Step 2 and drizzle it over the salad just before serving, tossing lightly to coat.

Top with the freshly crumbled feta cheese and avocado slices, which should be added last to maintain their texture and appearance.