Maria
Indulge in a flavorful and satisfying Herb Chicken Cobb Salad that combines tender herb-infused chicken with crispy bacon, creamy avocado, and tangy feta cheese on a bed of fresh mixed greens. This salad is a complete meal in itself, perfect for a light and nutritious lunch or dinner option.
Why Make This Recipe
This Herb Chicken Cobb Salad is a delicious and well-balanced meal that offers a combination of protein, healthy fats, and fresh vegetables. It’s easy to prepare, packed with flavor, and can be customized to suit your taste preferences.
How to Make Herb Chicken Cobb Salad
Ingredients
- 4 skinless, boneless chicken breast (about 2 lb)
- 5 oz bacon, diced and trimmed of all fat
- ¼ cup olive oil
- 1 tsp dried oregano
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 tsp dried parsley
- 2 garlic cloves, minced
- Salt and pepper to taste
- 4 tsp honey
- 4 tbsp Dijon Mustard
- 6 tbsp honey
- 4 tbsp olive oil
- 2 tsp fresh lemon juice
- Salt and pepper
- 8 cups mixed greens
- 5 oz cherry tomatoes, halved
- 1 small red onion, sliced
- 4 hard boiled eggs, sliced
- 1/2 cup crumbled feta cheese
- Avocado slices
Directions
- Preheat the oven to 375 F (190 C).
- Place chicken and bacon in a 9×13 casserole dish.
- In a measuring cup, mix olive oil, oregano, rosemary, thyme, parsley, garlic, salt, and pepper. Pour over the chicken.
- Bake for 10 minutes, then drizzle honey over the chicken. Continue baking until chicken reaches 165 F internal temperature.
- Prepare the dressing by mixing Dijon mustard, honey, olive oil, lemon juice, salt, and pepper. Refrigerate until ready to serve.
- Assemble the salad with greens, tomatoes, onion, and eggs in individual bowls.
- Slice the cooked chicken and place in each bowl. Top with feta and avocado.
- Serve with the honey mustard dressing.
How to Serve Herb Chicken Cobb Salad
Enjoy the Herb Chicken Cobb Salad immediately after assembling for the freshest taste and texture. Drizzle the honey mustard dressing generously over the salad for added flavor.
How to Store Herb Chicken Cobb Salad
If you have leftovers, store the components separately in airtight containers in the refrigerator. Assemble the salad just before serving to maintain the freshness of the ingredients.
Tips to Make Herb Chicken Cobb Salad
- Ensure the chicken is cooked through but still moist.
- Customize the salad toppings based on your preferences.
- Adjust the seasoning of the dressing to suit your taste.
Variation
For a vegetarian version of the salad, omit the chicken and bacon, and add grilled vegetables or chickpeas for protein.
Herb Chicken Cobb Salad
Ingredients
Main Ingredients
- 4 pieces skinless, boneless chicken breasts (about 2 lb)
- 5 oz bacon, diced and trimmed
- 1/4 cup olive oil
- 1 tsp dried oregano
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 tsp dried parsley
- 2 cloves garlic, minced
- Salt and pepper to taste
- 4 tsp honey
- 4 tbsp Dijon Mustard
- 6 tbsp honey
- 4 tbsp olive oil
- 2 tsp fresh lemon juice
- Salt and pepper
Salad Toppings
- 8 cups mixed greens
- 5 oz cherry tomatoes, halved
- 1 small red onion, sliced
- 4 pieces hard-boiled eggs, sliced
- 1/2 cup crumbled feta cheese
- Avocado slices
Instructions
- Preheat the oven to 375°F. Place chicken and bacon in a casserole dish. Create a herb-infused olive oil mixture with oregano, rosemary, thyme, parsley, garlic, salt, and pepper. Drizzle over the chicken and bake until fully cooked. Finish with honey drizzle.
- Combine Dijon Mustard, honey, olive oil, lemon juice, salt, and pepper. Chill until needed.
- Place greens, tomatoes, onions, and eggs in individual bowls. Slice cooked chicken, add to each bowl, top with feta, avocado, and serve with the honey mustard dressing.
