Summer Chicken Cobb Salad PT30M https://img2.recipesrun.com/201907/2019/0726/50/c/463242/300x200x50.jpg 4 servings Ingredients: 6 slices Crisp bacon chopped 2 ears Corn husked 1 Avocado diced 6 cups Chopped romaine lettuce 6 Radishes thinly sliced 1 cup Sugar snap peas Pepper 1/2 cup Goat cheese crumbled Kosher salt 3 Hardboiled eggs halved 2 tablespoons Chives finely chopped 1 Boneless skinless chicken breast 2 cloves Garlic finely grated or minced 1/2 teaspoon Sugar 1 tablespoon Water 2 tablespoons Red wine vinegar 1 tablespoon Lemon juice 1/2 teaspoon Fresh ground black pepper 2 tablespoons olive oil 3/4 teaspoon Kosher salt 1/2 teaspoon Worcestershire sauce 1/4 teaspoon Dijon mustard

Summer Chicken Cobb Salad

By zhanghengshuo

4 Person
30 Minutes
536 Calories
This Summer Chicken Cobb Salad is loaded with veggies and topped with grilled chicken, corn, bacon, avocado, hard-boiled egg and goat cheese. I’ve got to be honest, my favorite part of a salad is all the toppings that you can load it up with. Give me bacon. Give me chicken, Give me cheese… Give me avocado… Sometimes, my salads can be a bit more like a sandwich in a bowl… And this Summer Cobb Salad is just that – except it’s deceptively loaded with veggies.

Ingredients

  • 6 slices Crisp bacon chopped

  • 2 ears Corn husked

  • 1 Avocado diced

  • 6 cups Chopped romaine lettuce

  • 6 Radishes thinly sliced

  • 1 cup Sugar snap peas

  • Pepper

  • 1/2 cup Goat cheese crumbled

  • Kosher salt

  • 3 Hardboiled eggs halved

  • 2 tablespoons Chives finely chopped

  • 1 Boneless skinless chicken breast

Dressing

  • 2 cloves Garlic finely grated or minced

  • 1/2 teaspoon Sugar

  • 1 tablespoon Water

  • 2 tablespoons Red wine vinegar

  • 1 tablespoon Lemon juice

  • 1/2 teaspoon Fresh ground black pepper

  • 2 tablespoons olive oil

  • 3/4 teaspoon Kosher salt

  • 1/2 teaspoon Worcestershire sauce

  • 1/4 teaspoon Dijon mustard

Method

  • 01
    Combine veggie blend, avocado, grilled corn, snap peas, and radish in a large bowl. Drizzle with dressing; toss gently to coat. Arrange about 2 cups greens mixture on each of 4 salad plates. Top each serving with chicken, bacon, egg, chives and goat cheese.
  • 02
    Meanwhile, prepare your dressing. Combine all ingredients except the oil in a blender and blend. Slowly, with the machine running, add the oil and blend to incorporate.
  • 03
    Heat your grill to medium-high heat. Sprinkle chicken with salt and pepper. Place chicken and ears of corn on grill. Grill corn until slightly charred. Grill chicken 5 minutes on each side or until done. Let rest 10 minutes and then thinly slice chicken and cut kernels off ears of corn.

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Summer Chicken Cobb Salad

This Summer Chicken Cobb Salad is loaded with veggies and topped with grilled chicken, corn, bacon, avocado, hard-boiled egg and goat cheese. I’ve got to be honest, my favorite part of a salad is all the toppings that you can load it up with. Give me bacon. Give me chicken, Give me cheese… Give me avocado… Sometimes, my salads can be a bit more like a sandwich in a bowl… And this Summer Cobb Salad is just that – except it’s deceptively loaded with veggies.
01 Information
  • Grade easy
  • Serving 4 servings
  • Calorie 536 Kcal
  • Prep Time 20 Mins
  • Cook Time 10 Mins
  • Total Time 30 Mins
02 Ingredients
6 slices Crisp bacon chopped
2 ears Corn husked
1 Avocado diced
6 cups Chopped romaine lettuce
6 Radishes thinly sliced
1 cup Sugar snap peas
Pepper
1/2 cup Goat cheese crumbled
Kosher salt
3 Hardboiled eggs halved
2 tablespoons Chives finely chopped
1 Boneless skinless chicken breast
Dressing
2 cloves Garlic finely grated or minced
1/2 teaspoon Sugar
1 tablespoon Water
2 tablespoons Red wine vinegar
1 tablespoon Lemon juice
1/2 teaspoon Fresh ground black pepper
2 tablespoons olive oil
3/4 teaspoon Kosher salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon Dijon mustard
03 Method
Step 1
Combine veggie blend, avocado, grilled corn, snap peas, and radish in a large bowl. Drizzle with dressing; toss gently to coat. Arrange about 2 cups greens mixture on each of 4 salad plates. Top each serving with chicken, bacon, egg, chives and goat cheese.
Step 2
Meanwhile, prepare your dressing. Combine all ingredients except the oil in a blender and blend. Slowly, with the machine running, add the oil and blend to incorporate.
Step 3
Heat your grill to medium-high heat. Sprinkle chicken with salt and pepper. Place chicken and ears of corn on grill. Grill corn until slightly charred. Grill chicken 5 minutes on each side or until done. Let rest 10 minutes and then thinly slice chicken and cut kernels off ears of corn.
04 Author
zhanghengshuo zhanghengshuo
131 Recipes
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