Rosemary (Clooney) Chicken Cobb Salad with a Honey Dijon Dressing
INGREDIENTS:
For the Chicken
- 1/4 cup coarse ground Dijon mustard
- 1/2 shallot, minced
- 3 tablespoons honey
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh rosemary
- 1 tablespoon freshly squeezed lemon juice
- Kosher salt and freshly ground black pepper. to taste
- 1 1/2 pounds chicken tenderloins
- 1 tablespoon canola oil
For the Honey Dijon Dressing
- 1/3 cup extra virgin olive oil
- 3 tablespoons white wine vinegar
- 2 tablespoons Dijon mustard
- 2 teaspoons honey
- Kosher salt and freshly ground black pepper, to taste
For the Salad
- 6 slices bacon, cut into thirds
- 1 head romaine, roughly chopped
- 6 Campari tomatoes, cut into wedges
- 1 avocado, halved, seeded, peeled, and sliced
- 1/2 small red onion, thinly sliced
- 1/2 cup Blue cheese
- 4-6 soft boiled eggs, peeled and halved
- cucumbers and radishes, optional
DIRECTIONS:
- In a medium bowl, whisk together Dijon, shallot, honey, olive oil, rosemary, lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper; set aside 1/2 of the mixture in the refrigerator until ready to serve.
- In a gallon-sized Ziploc bag or large bowl, combine chicken and Dijon mixture; marinate for at least 2 hours to overnight, up to 8 hours, and turn the bag occasionally. Drain the chicken from the marinade.
- Preheat grill to medium heat.
- Brush chicken with canola oil; season with salt and pepper, to taste. Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 8 minutes.
- Brush with reserved Dijon mixture, cooking for an additional 1-2 minutes.
- For the dressing mix oil, vinegar, Dijon mustard, and honey together. Season with salt and pepper.
- Place romaine lettuce in a large bowl; top with chicken, bacon, tomatoes, avocado, onion, and eggs. Pour the honey Dijon vinaigrette on top of the salad and gently toss to combine.
- Top with Blue cheese and serve immediately.
