Chicken Cobb Salad with Honey Mustard Vinaigrette

Ingredients

• 1 lb of chicken breasts
• Char Crust® Hickory & Molasses
• 5 cups of mixed lettuce leaves
• ½ cup toasted walnuts
• ½ cup blue cheese
• ½ sliced red onions
• 1 cup of chopped tomatoes
• 1 cup of cooked bacon
• 3 boiled eggs
• 1 avocado sliced

Instructions

1. Dredge chicken with Char Crust dry-rub seasoning and drizzle with olive oil. 
2. Heat outdoor or indoor grill. Grill Chicken 5 to 6 minutes per side. Flip every 3 minutes. Cook for a total of 12-15 minutes, until internal temperature reaches 165 degrees.
3. Let chicken cool for 5 minutes.
4. Slice into bite size pieces.
5. On a large platter arrange lettuce, walnuts, blue cheese, chopped tomatoes, bacon, boiled eggs, and avocado.
6. Serve with a Honey Mustard Vinaigrette on the side.

Homemade Honey Mustard Vinaigrette

Mix these ingredients:

• 2 Tablespoons of dijon mustard
• 2 Tablespoons of apple cider vinegar
• 2 Tablespoons of olive oil
• 1 Tablespoon of honey
• 1 small garlic clove minced
• ¼ teaspoon salt
• Black pepper to taste