Grilled Chicken Cobb Salad with Honey Mustard Ranch

Grilled Chicken Cobb Salad with Honey Mustard Ranch

It’s only been almost 2 years since I posted. All I can say is that food and babies don’t mix for me. My last post corresponds perfectly with when I found out I was pregnant with baby #2 and then the sick set in. The second time around was worse than the first for me- I had some degree of aversion to food most of my pregnancy. And it turns out having 2 kids is slightly more chaotic (and sleepless) than one, so it has taken a long time for me to find the time/energy/etc. to get back here. But it doesn’t mean I haven’t been cooking. The minute I give birth my appetite comes back and then it quadruples with the nonstop nursing. So lots of cooking and eating going on this past year. I have more than fifty drafts of recipes I want to share (many I’ve made repeatedly and have become quick-healthy-kid-approved favorites)!

My goal is to post a recipe once a week. Bonus if I can pull out my real camera and take a photo to go with it. My phone might have to do occasionally. I can count on one hand the number of time I’ve used my DSLR in the last year-ish: Gwen’s birth, Christmas morning, and Gwen’s first birthday. (She turned 1 on March 1st so no excuses now that I technically no longer have a baby!) Besides adding another girl to our family, last year we moved from Colorado to the Seattle area. And I absolutely love it here! The winters are milder, the summers are glorious, the Pacific Northwest is stunning, and I can’t get enough of this city. Dustin started working with a new pediatric dental practice (a job that may become permanent- we are yet to see), we took our first trip to Europe (babymoon!), and took our first international trip as a family (Costa Rica!).

Now that we’re somewhat caught up, let’s talk about this recipe. My post-pregnancy self craves salads and protein (and I’ve lost much of my sweet tooth which is slightly sad, but mostly great for my health). So we eat a lot of greens and meat. This salad packs in a lot of protein with grilled spiced chicken breast, bacon, and hard-boiled eggs. And I even snuck some Greek yogurt into the dressing. I included the changes I made next to the original recipe. I chose to grill the chicken because my indoor grill pan is my best friend, but come summer I’ll definitely be repeating it on the outdoor grill. My girls devoured theirs and my husband didn’t complain that he was eating salad for dinner so that’s saying something!

Ingredients

  • 1 Tbsp. olive oil
  • 1 1/2 tsp. paprika (I used smoked paprika)
  • 1 tsp. kosher salt
  • 3/4 tsp. ground cumin
  • 1/4 tsp. thyme leaves
  • 1/4 tsp. freshly ground black pepper
  • 1/4 tsp. cayenne pepper (I just added a pinch)
  • 2 boneless, skinless chicken breasts (I used 18 oz.)
  • 1/2 cup mayonnaise (I used half mayo and half low fat plain Greek yogurt)
  • 1/4 cup buttermilk
  • 2 Tbsp. Dijon mustard
  • 2 Tbsp. honey
  • 1/2 tsp. dried oregano
  • 1/2 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 1/4 tsp. paprika
  • 3/4 tsp. kosher salt (I only used 1/2 tsp. and think it could be reduced further)
  • 1/2 tsp. freshly ground black pepper
  • 1 head iceberg lettuce, chopped (I used romaine lettuce)
  • 1 cup cherry tomatoes, halved
  • 1 large avocado, cubed
  • 10 slices bacon, cooked and crumbled (I only used six)
  • 4 hard-boiled eggs, chopped
Read the whole recipe on A Hint of Honey