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.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

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.

Step 2

Place chicken tenderloins in a large ziplock bag. Pour in ⅓ cup of marinade and refrigerate for 30 minutes - 1 hour.

Step 3

To the remaining marinade add the mayonnaise. Whisk to combine, cover, and set aside in the refrigerator.

Step 4

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.

Step 5

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.

Step 6

Grill the chicken 4 minutes per side or until it reaches a temperature of 160ºF.

Step 7

Cut corn off of cobs, slice peaches and chicken. Divide between assembled plates. Drizzle with honey mustard dressing and garnish with fresh chives.

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