Ultimate Summer Cobb Salad with Grilled Chicken

This fresh summer Cobb salad with grilled chicken, corn, and peaches is the ultimate peak season dinner experience. An easy, homemade honey mustard vinaigrette serves as both the chicken marinade and dressing. Toss with fresh greens, avocado, bacon, blue cheese, hard boiled eggs, and you have the perfect al fresco meal.

Prep Time 15

Cook Time 20

marinate 30

Total Time 1 5

Servings

Author Melissa Erdelac

Ingredients

Honey Mustard Dressing / Marinade

¼ cup honey
¼ cup oil any preferred
2 tablespoons dijon mustard
2 teaspoons whole grain mustard
2 tablespoons apple cider vinegar
½ teaspoon salt
⅛ teaspoon pepper
⅓ cup mayonnaise

Summer Cobb

1 pound chicken tenderloins
18 ounces package romaine lettuce washed and cut into bite-sized pieces
2 hardboiled eggs
4 slices bacon cooked and crumbled
1 avocado sliced
⅓ cup blue cheese crumbles
4 ears corn husks removed
2 fresh peaches pit removed and sliced in half
fresh chives for garnish

Instructions

Honey Mustard Dressing / Marinade

In a small bowl whisk together the honey, oil, dijon mustard, whole grain mustard, vinegar, salt, and pepper until well combined and oil is completely incorporated.
¼ cup honey, ¼ cup oil, 2 tablespoons dijon mustard, 2 teaspoons whole grain mustard, 2 tablespoons apple cider vinegar, ½ teaspoon salt, ⅛ teaspoon pepper
Place chicken tenderloins in a large ziplock bag. Pour in ⅓ cup of marinade and refrigerate for 30 minutes - 1 hour.
1 pound chicken tenderloins
To the remaining marinade add the mayonnaise. Whisk to combine, cover, and set aside in the refrigerator.
⅓ cup mayonnaise

Summer Cobb

While chicken is marinating, boil the eggs, cook the bacon, wash, and cut lettuce. The lettuce, bacon, eggs, avocado, and blue cheese can be assembled on plates and set aside in the refrigerator while grilling the chicken, peaches, and corn.
18 ounces package romaine lettuce, 2 hardboiled eggs, 4 slices bacon, 1 avocado, ⅓ cup blue cheese crumbles
Preheat grill to medium high heat and oil grate. Grill corn 15-20 minutes, rotating every 4-5 minutes. Grill peaches on cut side only for 5 minutes or until charred. Set both aside to cool.
4 ears corn, 2 fresh peaches
Grill the chicken 4 minutes per side or until it reaches a temperature of 160ºF.
Cut corn off of cobs, slice peaches and chicken. Divide between assembled plates. Drizzle with honey mustard dressing and garnish with fresh chives.

Nutrition