Cobb Salad with Honey Mustard Ranch Dressing

I'm really digging into my cookbooks since we're home forever for awhile, and one that I've really been into lately is Chrissy Teigen's Cravings.  I found myself with a lot of veggies after a grocery run a few weeks ago {along with some leftover buttermilk} so decided to make a version of her Cobb Salad with Honey Mustard Ranch Dressing.  I didn't follow the recipe exactly {corn and hard boiled eggs seemed unnecessary} but I did add a few extra veggies I had lying around and the recipe made delicious leftovers for several days.  The chicken had a lovely seasoning and was perfectly cooked, but the best part about this was the delicious and flavorful dressing.  If you went a little crazy at the grocery store lately and need to use up some veggies, I'd highly recommend whipping this up as the temps get warmer - you won't regret it!

Cobb Salad with Honey Mustard Ranch Dressing

Ingredients

For Chicken
Olive Oil
1 1/2 tsp paprika
1 tsp salt
3/4 tsp cumin
1/4 tsp thyme
1/4 tsp black pepper
1/4 tsp cayenne pepper
2 boneless, skinless chicken breasts

For Dressing
1/2 cup mayonnaise
1/4 cup buttermilk
2 Tblsp Dijon mustard
2 tsp honey
1/2 tsp dried oregano
1/2 tsp garlic powder
1/4 tsp onion powder
1/4 tsp paprika
Pinch cayenne pepper
3/4 tsp salt
1/2 tsp black pepper

For Salad
Iceberg, romaine, or green leaf lettuce
Cherry tomatoes
Avocado
Bacon, chopped
Hard boiled Eggs, chopped
Other cheese or veggies you find in your fridge {carrots, green onions, radishes, feta, etc}

Instructions
1. Preheat oven to 350.  Line baking sheet with foil and lightly coat with oil.
2. In small bowl, combine 1 Tblsp olive oil, paprika, salt, cumin, thyme, black pepper, and cayenne.  Rub mixture all over chicken {both sides}.  Place on baking sheet and bake until cooked through and juicy, about 20-25 minutes {depending on size}.  Transfer chicken to plate and cut into small pieces once cooled.
3. In small bowl, stir together all dressing ingredients.  Refrigerate until ready to use.  Leftovers will keep sealed in fridge about a week.
4. Assemble salad.  Arrange lettuce in bowl, top with favorite veggies, cheese, bacon, egg, and chicken.  Drizzle dressing over salad.  Enjoy!

Serves 4

adapted from cravings

xoxo,
stephanie marie