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

• 4 skinless and boneless chicken breasts
• 8 cups romaine lettuce, chopped
• 1/2 cup cherry tomatoes, cut in half
• 1/2 red onion, sliced thin
• 1 avocado, sliced thin
• 4 slices bacon, cooked crispy and chopped
• 4 hard-boiled eggs, sliced thin
• 1/3 cup feta cheese, crumbled
• 1/2 cup plus 2 tablespoons dijon mustard
• 1/2 cup honey
• 1/2 cup apple cider vinegar
• 2 teaspoons salt
• 142 ml vegetable oil (approximately 1/2 cup and 4 tablespoons)

Step 1: Prepare the Dressing

Begin by whisking together all the ingredients for the dressing in a bowl until well combined.

Once mixed, divide the dressing in half.

Cover and chill one half in the refrigerator to use later as a salad dressing.

Step 2: Marinate the Chicken

Transfer the remaining half of the dressing into a large resealable bag.

Add the chicken pieces to the bag, seal it, and gently massage to ensure the chicken is well coated with the marinade.

Refrigerate the marinated chicken for at least 30 minutes to allow the flavors to infuse.

Step 3: Cook the Chicken

Once the marination is complete, cook the chicken on the stove over medium heat or on a grill.

Cook each side for 5-8 minutes, or until the chicken is fully cooked through and juices run clear.

Slice the cooked chicken into strips for easy serving.

Step 4: Assemble the Salad

Start assembling the salads by placing a generous amount of lettuce as the base.

Layer the sliced chicken strips, crispy bacon pieces, sliced onions, hard-boiled eggs, and chopped tomatoes on top of the lettuce.

Step 5: Dress and Serve the Salad

Use the reserved half of the dressing that was chilled earlier to drizzle over the assembled salads.

For an added touch of flavor, sprinkle freshly cracked black pepper on top if desired.

Serve the salad immediately for the best taste and texture.