Monday, July 4, 2016
I don't normally get more than one day off a week, which is Sundays. But, for this 4th of July holiday, I got a three-day weekend! Woo-hoo! One of our favorite things to do is to go to all the antique stores in town and look around. And they are only open on Saturdays, so it's rare that I get to go. But I had Saturday off, so we went.
You'd be amazed at some of the cool stuff you can find in an antique store. It's not all stuffy Victorian era furniture and dishes. We find all kinds of interesting "junk." We have eclectic taste and decorate our home with things like antique wooden Coke crates and old tractor seats and parts. And we like colorful stuff, so there's a lot of color in our house. Our favorite antique mall has this one room that I call the creepy doll room and I refuse to go in there. There really are some weird antique dolls in there, and it gives me the heeby jeebies.
Anywho, we came home and made a very delicious Honey Mustard Chicken Cobb Salad. We marinated the chicken in the honey mustard and then pan fried it. This salad was very hearty and even the boys liked it. It was a great ending to a great day. Enjoy!
HONEY MUSTARD COBB SALAD
FOR THE MARINADE AND DRESSING:
1/3 C honey
3 T spicy brown mustard
2 T yellow mustard
Pinch of garlic powder
1/4 C vegetable oil
1 T apple cider vinegar
FOR THE SALAD:
3 boneless, skinless chicken breasts
3 T butter
1/2 lb cooked and crumbled bacon
1 C grape tomatoes, halved
1 C frozen corn kernels, thawed (I forgot to put those on the picture plate)
2 heads Romaine, washed, dried and chopped with ribs removed
1 large avocado, sliced
2 green onions, sliced
4 boiled eggs, quartered
1 C shredded cheese
NOTES: The marinade/dressing doesn't make a lot of extra dressing. I did this because not everyone in my house wanted honey mustard dressing on their salad. If you want more dressing, just double the dressing ingredients. Also, I pan fried the chicken in butter in a skillet. This is a messy task and spits and spatters. It left the bottom of my skillet very browned and messy. But a good soak in hot soapy water lifted it off just fine. You could also cook the chicken in the oven at 350 for about 20-30 minutes or until it's at 165 degrees internally.
Whisk together the marinade/dressing ingredients. Put the chicken in a large zipper bag and pour in a little less than half of the marinade. Put the remaining dressing in the fridge until you're ready to eat. Marinate the chicken for at least an hour in the fridge.
Melt the butter in a large skillet and cook the chicken on medium high heat until it's browned on both sides and is cooked through, about 6-8 minutes per side. Be careful because the butter will burn slightly and the pan will spit and spatter. Let the chicken rest covered for 10 minutes.
Slice the chicken into thin slices. To serve, put the romaine in bowls and line the remaining ingredients in rows on top of the lettuce. Serve it with the remaining dressing or a dressing of your choice.
Adapted from Cafe Delites