Chopped Chicken Cobb Salad

• FOR THE DRESSING:
• 1/3 cups Honey
• 1/2 cups Extra Virgin Olive Oil
• 1/4 cups Balsamic Vinegar
• 1 Tablespoon Dijon Mustard
• 1/2 teaspoons Salt
• 1/2 teaspoons Red Pepper Flakes
• FOR THE SALAD:
• 6 cups Mixed Greens
• 1 cup Monterey Jack Cheese, Grated
• 2 whole Boneless, Skinless Chicken Breasts, Fully Cooked And Diced
• 6 strips Bacon, Fully Cooked And Chopped
• 1 cup Blueberries
• 4 whole Roma Tomatoes, Seeds Removed And Chopped
• 4 whole Hard-boiled Eggs, Peeled And Chopped
• 1 cup Corn Kernels, Fully Cooked And Chilled
• 2 whole Ripe Avocados, Peeled, Pitted And Diced
• 1 Tablespoon Fresh Parsley, Minced

1. For the dressing, in a small bowl, whisk together the honey, olive oil, balsamic vinegar, mustard, salt and red pepper flakes until smooth. Set aside or store in an airtight container for a week.
2. For the salad, toss together the greens, cheese, chicken breast, bacon, blueberries, tomatoes, eggs, corn kernels and avocado in a large serving bowl. Sprinkle the salad with the minced parsley and drizzle the dressing over top or serve on the side.
3. Divide the salad among four bowls and eat immediately. Enjoy!

dressing, honey, olive oil, ubc, dijon mustard, salt, red pepper, salad, mixed greens, cheese, chicken breasts, bacon, blueberries, tomatoes, eggs, corn, avocados, fresh parsley

Taken from tastykitchen.com/recipes/salads/chopped-chicken-cobb-salad/ (may not work)