Name: Honey Mustard Chicken Cobb Salad
Prep time: 20 min
Cook time: 15 min
Total time: 45 min
Cuisine: American
Ingredients: 2 boneless, skinless chicken breasts; 1 tbsp olive oil (for cooking); Salt and pepper, to taste; 6 cups romaine or mixed greens; 2 hard-boiled eggs, sliced; 1 cup cherry tomatoes, halved; 1 avocado, sliced; 1/4 red onion, thinly sliced; 1/4 cup crumbled blue cheese or feta (optional); 2 tbsp Dijon mustard; 2 tbsp honey; 1 tbsp apple cider vinegar or lemon juice; 2 tbsp olive oil; 1 clove garlic, minced; Salt and pepper, to taste

Jump to Recipe·Leave a Review

Honey mustard chicken Cobb salad is a hearty, colorful, and flavor-packed salad that brings together tender honey mustard chicken, crisp veggies, creamy avocado, and classic Cobb toppings like eggs and cheese. I love how it eats like a full meal but still feels fresh and balanced. It’s the kind of salad I make when I want something both nourishing and satisfying.

Why You’ll Love This Recipe

I love this recipe because it takes a classic Cobb salad and gives it a sweet and tangy twist with the honey mustard chicken. It’s loaded with texture—crunchy lettuce, juicy tomatoes, creamy avocado, and protein-rich eggs—and topped with that rich homemade dressing that ties it all together. It’s perfect for lunch, dinner, or even meal prepping for the week. Every bite is full of flavor and protein-packed goodness.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the salad:

Chicken breasts
Olive oil
Salt and pepper
Romaine or mixed greens
Hard-boiled eggs (sliced)
Cherry tomatoes (halved)
Avocado (sliced)
Red onion (thinly sliced)
Crumbled blue cheese or feta (optional)

For the honey mustard dressing/marinade:

Dijon mustard
Honey
Apple cider vinegar or lemon juice
Olive oil
Garlic (minced)
Salt and pepper

Directions

I whisk together the honey mustard ingredients in a bowl until smooth. I pour half over the chicken and let it marinate for 20–30 minutes (or longer for stronger flavor), reserving the rest as the salad dressing.
I cook the marinated chicken in a skillet or grill pan over medium heat until golden and fully cooked, about 5–6 minutes per side depending on thickness.
I let the chicken rest, then slice it thinly.
I assemble the salad: a bed of greens topped with rows of tomatoes, avocado, hard-boiled eggs, red onion, and cheese.
I add the sliced chicken on top and drizzle with the remaining honey mustard dressing just before serving.

Servings and timing

This recipe serves about 4 people. Prep takes me around 20 minutes, and cooking the chicken takes another 15 minutes. Including time to marinate, the total is about 45 minutes, but I can shorten it by using pre-cooked ingredients.

Variations

Sometimes I swap the chicken for grilled shrimp or crispy tofu for a different protein. For the dressing, I occasionally stir in a spoonful of Greek yogurt to make it creamier. When I want more crunch, I toss in some sunflower seeds or homemade croutons. I’ve also made it dairy-free by skipping the cheese and still loved the results.

Storage/Reheating

I store the components separately if I’m making this ahead. The cooked chicken, eggs, and chopped veggies stay fresh in the fridge for up to 3 days. I keep the dressing in a jar and only toss the salad when I’m ready to eat. To reheat the chicken, I warm it in a skillet or microwave for a few seconds, but the salad itself is best served cold or at room temperature.

FAQs

Can I use store-bought honey mustard dressing?

Yes, I’ve used it in a pinch, but I prefer homemade because I can control the sweetness and tang. It only takes a few minutes to make.

What lettuce is best for Cobb salad?

I like using romaine for crunch, but sometimes I mix it with baby spinach or arugula for more variety in texture and flavor.

Can I make this salad ahead of time?

Yes, I prep all the ingredients in advance and assemble them when I’m ready to eat. I keep the dressing and avocado separate to keep everything fresh.

How do I keep the avocado from browning?

I slice it right before serving, but if I need to store it, I sprinkle it with lemon juice and wrap it tightly to slow down browning.

Is this salad gluten-free?

Yes, as long as all the ingredients (especially the mustard and cheese) are gluten-free, this salad naturally fits a gluten-free diet.

Conclusion

Honey mustard chicken Cobb salad is a flavorful, filling twist on a classic salad. I love how it gives me all the richness of a full meal in one bowl, but with fresh, balanced ingredients. Whether I’m making it for lunch, dinner, or prepping ahead, it’s one of those recipes that never gets old.

Honey Mustard Chicken Cobb Salad

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Honey mustard chicken Cobb salad is a hearty, protein-packed salad featuring tender honey mustard chicken, crisp greens, creamy avocado, and classic Cobb toppings. It’s a fresh, satisfying meal perfect for lunch, dinner, or meal prep.

Author: Mayaa
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 45 minutes (including marinating)
Yield: 4 servings
Category: Salad
Method: Grilling or Skillet
Cuisine: American
Diet: Gluten Free

Ingredients

2 boneless, skinless chicken breasts
1 tbsp olive oil (for cooking)
Salt and pepper, to taste
6 cups romaine or mixed greens
2 hard-boiled eggs, sliced
1 cup cherry tomatoes, halved
1 avocado, sliced
1/4 red onion, thinly sliced
1/4 cup crumbled blue cheese or feta (optional)

For the honey mustard dressing/marinade:

2 tbsp Dijon mustard
2 tbsp honey
1 tbsp apple cider vinegar or lemon juice
2 tbsp olive oil
1 clove garlic, minced
Salt and pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

Whisk together all honey mustard dressing ingredients. Set half aside for the salad dressing.
Place chicken in a bowl or bag with the other half of the dressing to marinate for 20–30 minutes.
Heat olive oil in a skillet over medium heat. Cook marinated chicken for 5–6 minutes per side, or until golden and fully cooked.
Let chicken rest, then slice thinly.
Assemble salad: place greens in a large bowl or on a platter. Top with rows of tomatoes, avocado, hard-boiled eggs, red onion, and cheese.
Add sliced chicken on top and drizzle with reserved honey mustard dressing.
Serve immediately or chill until ready to eat.