Fresh, hearty, and full of texture, this chicken Cobb salad reinvents a classic with a creamy yogurt, Dijon, and olive oil dressing. Simple to make, perfect for sunny meals.
Prep time: 10 to 15 minutes
Cook time: 25 to 30 minutes
Total time: 35 to 45 minutes
Servings: 4
INGREDIENTS
- 4 chicken thighs
- 1 tbsp (15 ml) smoked paprika
- 1 tbsp (15 ml) Maison Orphée Dijon mustard
- 2 tsp (10 ml) honey
- 8 slices bacon
- 4 eggs
- 1 head curly lettuce, chopped
- 1 cup (250 ml) cherry tomatoes, halved
- 1 avocado, sliced
- 1/4 cup (60 ml) blue cheese, crumbled
- 1/4 cup (60 ml) feta cheese, crumbled
Dressing
- 2 tbsp (30 ml) Maison Orphée Dijon mustard
- 1/4 cup (60 ml) plain Greek yogurt
- 1 tbsp (15 ml) honey
- 1/4 cup (60 ml) Maison Orphée olive oil
- Chives, chopped
INSTRUCTIONS
- In a bowl, combine chicken thighs with smoked paprika, Dijon mustard, honey and a drizzle of olive oil. Season with salt and pepper and let marinate briefly.
- Boil eggs for about 7 minutes. Cool under cold water, peel and cut into quarters.
- Preheat oven to 400°F. Place bacon on a parchment-lined baking sheet and cook for 12 to 15 minutes until crispy. Drain and chop.
- In a bowl, whisk together yogurt, Dijon mustard, honey, chives and olive oil. Season to taste.
- In a pan over medium-high heat, cook chicken thighs in olive oil for 4 to 5 minutes per side, until fully cooked. Let rest before slicing.
- Arrange lettuce on a serving platter. Top with chicken, bacon, eggs, tomatoes, avocado, feta and blue cheese.
- Drizzle dressing just before serving and toss gently.