Cobb Salad with Honey Mustard Vinaigrette

This is one of those salads that feels a little more special but is still easy to pull together. Lots of fresh greens, good chicken, and all the toppings layered in—it’s hearty, balanced, and something that works just as well for a quick lunch as it does set out on the table for everyone to dig into.

Servings: 4—6
Prep Time: 25 minutes
Cook Time: 25—30 mins

Ingredients:

• 2–3 cups romaine, chopped

• 2 cups soft greens (red + green leaf work great)

• 2 Central Park Farms chicken breasts, cooked + sliced

• 6-8 slices Central Park Farms bacon

• 3–4 eggs, soft/medium boiled - Jammy Eggs tutorial

• 1 avocado, sliced

• 1 cup cherry tomatoes, halved

• 1/4 cup quick pickled shallots

• 1/2–3/4 cup cheese curds available in the farm store (or whatever cheese you love—blue, feta, goat)

• Salt + pepper

Instructions:

Chicken 

You can go a couple ways here depending on your mood! Season with your favourite blend (so many good ones in the farm store), olive oil, salt + pepper.

• Grilled: Grill until the chicken reaches an internal temperature of 165°F, then let it rest before slicing—this keeps it juicy and prevents it from drying out.

• Pan + roast: Sear in a pan, then finish in the oven at 375°F until cooked through and the chicken reaches an internal temperature of 165°F, then let it rest before slicing—this keeps it juicy and prevents it from drying out.

Bacon (my go-to way)

Lay bacon between two sheets of parchment on a tray and bake at 400°F for 15–20 minutes until crisp.
Less mess, cooks evenly each time! 

Quick Pickled Shallots

• 2 shallots, thinly sliced

• 1/4 cup white wine vinegar 

• 1/4 cup water

• 1 tbsp sugar

• Pinch of salt

Bring the vinegar, water, sugar, and salt to a quick boil, then pour over the sliced shallots. Let sit 15–20 minutes until softened and lightly tangy.

Honey Mustard Vinaigrette

• 3 tbsp white wine vinegar or apple cider vinegar 

• 1 tbsp Dijon mustard

• 1 tbsp grainy mustard

• 2 tbsp honey

• 1 small garlic clove grated 

• 1/3 cup olive oil

• Salt + pepper

Whisk everything together, streaming in the oil at the end until it comes together. Taste and adjust—more honey if you want it softer, more vinegar if you want it brighter or add a little fresh squeeze of lemon juice. 

Assembly

Start with a big base of romaine + soft greens. From there, layer it up:Chicken, bacon, eggs, avocado, tomatoes, pickled shallots, and cheese. Drizzle with the vinaigrette right before serving and finish with a little salt and fresh pepper.

Make-Ahead

This is an easy one to get ahead on—most of it can be prepped earlier and finished right before serving:

• Cook chicken, slice, and refrigerate

• Cook bacon and let cool 

• Boil eggs, peel, and store

• Make the dressing (keeps well for a few days)

• Pickle the shallots (even better once they sit)

• Wash and prep greens, store with a paper towel to keep them crisp

When you’re ready, just slice the avocado and assemble.

Shout out to Floralista Flower Studio in Fort Langley for the beautiful flowers featured in this recipe.