Learn how easy it is to make the BEST Cobb Salad with a delicious Honey Mustard Vinaigrette! This impressive salad is perfect as a side salad but so filling and protein-packed it works as a main meal too!
We like our salads around here but rarely do we get as excited about them as we do with this Cobb Salad! Let’s be honest- lettuce on its own as not all that exciting. And even with a killer dressing, it still isn’t a show stopper. What gets me excited when it comes to salads is the toppings. I am aaaalll about the toppings! The more, the merrier! That is why Cobb Salads are so dearly loved in this house. I mean, look at all the toppings! What’s not to love about all those delicious ingredients sat upon a bed of lettuce?
Can we all take a moment to be grateful to Robert Cobb for inventing this masterpiece of a salad all those years ago using his restaurant’s leftovers?
What’s in a Cobb Salad?
As I said, Cobb salads are loaded making them one heck of a delicious salad! They are particularly protein-rich, making them an awesome option as a main meal. Filling, delicious and oh-so nutritious! A typical Cobb salad has the trifecta of chicken, bacon and hard-boiled eggs and my version is no exception. The rest of my toppings are also pretty tradition in that they includes tomatoes, avocado, and Roquefort cheese.
Where I strayed a bit from a strict tradition version is that I added cucumber to mine (I like the freshness and added crunch) and I toss it all with a honey mustard vinaigrette instead of a red wine vinaigrette. We’re obsessed with all things honey mustard flavoured in our house and I think the flavour works so well with every component of this dish and marries it all together! So delicious!
To make 4 servings you will need:
- 2 boneless skinless chicken breasts, grilled
- salt and pepper to taste
- 1 tablespoon oil
- 5 cups lettuce of choice
- 1 cup cherry tomatoes, halved
- 1 cucumber, peeled and sliced
- an avocado, sliced
- 4 slices of bacon, cooked until crispy and then chopped or crumbled
- 4 hard boiled eggs, sliced
- 1/2 cup Roquefort cheese, crumbled (can substitute feta or another cheese, if desired)
For my honey mustard vinaigrette, you will need:
- 4 tablespoon olive oil
- 3 tablespoon honey
- 2 tablespoon Dijon mustard
- 2 tablespoon white whine vinegar
- salt, to taste
Tips for making a Cobb Salad
While this salad is definitely easy to do, there are quite a few components to it which can seem overwhelming. Trust me, it’s not overwhelming and totally doable- when I made the salad I photographed for this post, I cooked all of the protein the same day. But if that seems daunting and you want to simplify the process, my biggest piece of advice is:
- If possible, prep the chicken, bacon and eggs ahead of time.
Because this salad is so gorgeous and so delicious, I love to make it for dinner parties (and lunch with the girls). Prepping these components ahead of time is definitely helpful!
- Prep the salad dressing ahead of time.
In addition to the proteins, the salad dressing is another component you can have ready to go the day before! Just store it in a jar in the fridge until you are ready to use it. Then give it a good shake before drizzling it onto the salad!
If you have all these components prepped in advance, making this salad is so quick and easy!
Is Cobb Salad healthy?
It sure is! Not only is this salad packed with flavour, it is also packed with nutrients! It’s gluten-free, low carb, protein-rich and full of so many healthy components you can forgive the bacon in there! With a tiny tweak to the dressing (subbing a keto sweetener in place of the honey), you can make this salad keto-friendly too!
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Cobb Salad with Honey Mustard Vinaigrette
- For the vinaigrette:
4 tablespoon olive oil
3 tablespoon honey
2 tablespoon Dijon mustard
2 tablespoon white whine vinegar
salt, to taste
- For the dressing:
2 boneless skinless chicken breasts, grilled
salt and pepper to taste
1 tablespoon oil
5 cups lettuce of choice
1 cup cherry tomatoes, halved
1 cucumber, peeled and sliced
1 avocado, sliced
4 slices of bacon, cooked until crispy and then chopped or crumbled
4 hard boiled eggs, sliced
1/2 cup Roquefort cheese, crumbled (can substitute feta or another cheese, if desired)
- Whisk all of the dressing ingredients together in a bowl. Taste and adjust to suit your tastes.
- Season chicken breasts with salt and pepper. Heat a grill (or, alternatively a pan on the stovetop) to medium-high heat and add a tablespoon of oil. Add the chicken to the hot grill or pan and cook for about 5 minutes on each side or until the chicken is cooked through. The cook time will vary depending on the size and thickness of the chicken so adjust accordingly and use a meat thermometer to ensure it is cooked through. Remove the chicken from the grill and set aside to rest for a few minutes. Once rested, slice the chicken into strips.
- In a large salad bowl, add the lettuce. Drizzle it with as much vinaigrette as desired and toss to coat. Top the lettuce with the tomatoes, cucumber, avocado, cooked bacon, sliced eggs, and sliced chicken. Serve.