New salad recipe today! We really liked this one at home, it must be said that if there is crisp bacon, it has a great chance to please my husband, even if it is a salad ^^ I was inspired by the American recipe for “cobb salad” and modified it a little.
I replaced the thick vinaigrette with a lighter honey and mustard one, and since I had forgotten to buy blue cheese, it is a fresh goat cheese that took its place ^^ For this salad, it is important not to overcook the eggs, I leave them just 8 minutes, so the yellow remains very creamy, otherwise it would be a little too dry with the chicken;)
For the honey-mustard sauce
- 4 Tbsp. honey
- 4 Tbsp. mustard
- 60 ml cider vinegar
- 60 ml olive oil
- salt and pepper
- Prepare the sauce by mixing all the ingredients, salt and pepper to taste. Reserve half of the sauce in a bowl and place the rest in a freezer bag with the chicken. Close the bag and knead thoroughly to soak the sauce meat and leave to marinate for at least 1 hour.
- Cook the eggs in boiling water for 8 minutes then shell them and cut them in half. Cut the onion into slices, cut the sliced avocado, the cherry tomatoes in half and the diced cheese.
- Grill the bacon slices in a hot skillet and place on a paper towel. Grill the chicken in the same pan and slice it.
- Garnish the plates with the mesclun and place all the ingredients on top. Cover with sauce and serve immediately.