Grilled Chicken Cobb Honey Dijon (Print-Friendly Format)
Grilled chicken, honey dijon, bacon, and fresh vegetables unite in a colorful, filling main course fit for gatherings.
# Required Ingredients:
→ For the Salad
01 -
570 g boneless, skinless chicken breasts
02 -
3 romaine hearts, halved lengthwise
03 -
6 slices bacon, cooked and crumbled
04 -
3 hard-boiled eggs, quartered
05 -
1 avocado, halved
06 -
120 g cherry tomatoes, halved
07 -
60 g crumbled blue cheese
→ For the Honey Dijon Dressing and Marinade
08 -
5 tablespoons dijon mustard
09 -
3.5 tablespoons honey
10 -
2 tablespoons lemon juice
11 -
2 tablespoons olive oil, plus extra for brushing
12 -
Salt and pepper, to taste
13 -
0.5 teaspoon garlic powder
# How to Make It:
01 -
In a bowl, whisk together dijon mustard, honey, lemon juice, olive oil, garlic powder, salt, and pepper until fully combined.
02 -
Place chicken breasts in a freezer bag with 60 ml of the marinade. Massage to coat the chicken thoroughly, seal, and refrigerate for 1 to 4 hours.
03 -
Preheat grill to medium-high (218°C). Remove chicken from marinade and grill for 5–7 minutes per side, or until internal temperature reaches 74°C. Let rest for several minutes, then slice.
04 -
Brush cut romaine hearts and avocado halves with olive oil; season with salt and pepper. Grill romaine cut-side down for 3 minutes, flip and grill for 2 additional minutes. Grill avocado for 4–6 minutes until lightly charred.
05 -
Arrange grilled romaine on a large platter. 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 assembled salad before serving.
# Additional Information:
01 -
For best results, marinate the chicken for at least 1 hour to enhance flavor and tenderness.