Grilled Chicken Cobb Salad
By Matthew FairmanPublished on March 28, 2019
Time
30 minutes
Yield
Serves 4
Ingredients
2 ounces blue cheese, crumbled (½ cup)¼ cup plus 2 tablespoons extra-virgin olive oil, divided3 tablespoons red wine vinegar 2 teaspoons table salt, divided1 teaspoon pepper, divided3 romaine lettuce hearts (6 ounces each), halved lengthwise2 avocados, halved and pitted4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed8 ounces cherry tomatoes, halved4 hard-cooked eggs, halved6 slices cooked bacon, crumbled (½ cup)
Before You Begin
We like to serve this salad with a sprinkling of chopped fresh chives.
Instructions
- Combine blue cheese, ¼ cup oil, vinegar, ½ teaspoon salt, and ¼ teaspoon pepper in bowl; set aside. Brush remaining 2 tablespoons oil onto cut sides of lettuce and avocados and sprinkle with ½ teaspoon salt and ½ teaspoon pepper. Pat chicken dry with paper towels and sprinkle with remaining 1 teaspoon salt and remaining ¼ teaspoon pepper.
- Grill chicken over hot fire until browned and meat registers 160 degrees, about 5 minutes per side. Transfer to plate and tent with foil. Grill lettuce and avocados, cut sides down, until charred in spots, about 2 minutes. Using spoon, scoop avocado flesh from skin.
- Cut lettuce in half lengthwise. Slice chicken ½ inch thick. Arrange lettuce, avocados, chicken, tomatoes, and eggs on serving platter. Top salad with bacon and drizzle with dressing. Serve.
Time
30 minutesYield
Serves 4Ingredients
2 ounces blue cheese, crumbled (½ cup)
¼ cup plus 2 tablespoons extra-virgin olive oil, divided
3 tablespoons red wine vinegar
2 teaspoons table salt, divided
1 teaspoon pepper, divided
3 romaine lettuce hearts (6 ounces each), halved lengthwise
2 avocados, halved and pitted
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
8 ounces cherry tomatoes, halved
4 hard-cooked eggs, halved
6 slices cooked bacon, crumbled (½ cup)
Ingredients
2 ounces blue cheese, crumbled (½ cup)
¼ cup plus 2 tablespoons extra-virgin olive oil, divided
3 tablespoons red wine vinegar
2 teaspoons table salt, divided
1 teaspoon pepper, divided
3 romaine lettuce hearts (6 ounces each), halved lengthwise
2 avocados, halved and pitted
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
8 ounces cherry tomatoes, halved
4 hard-cooked eggs, halved
6 slices cooked bacon, crumbled (½ cup)
Ingredients
2 ounces blue cheese, crumbled (½ cup)
¼ cup plus 2 tablespoons extra-virgin olive oil, divided
3 tablespoons red wine vinegar
2 teaspoons table salt, divided
1 teaspoon pepper, divided
3 romaine lettuce hearts (6 ounces each), halved lengthwise
2 avocados, halved and pitted
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
8 ounces cherry tomatoes, halved
4 hard-cooked eggs, halved
6 slices cooked bacon, crumbled (½ cup)
Why This Recipe Works
Grilling the chicken, romaine, and avocados amps up their flavor and gives this classic dinner salad a summertime twist.
Before You Begin
We like to serve this salad with a sprinkling of chopped fresh chives.
Instructions
- Combine blue cheese, ¼ cup oil, vinegar, ½ teaspoon salt, and ¼ teaspoon pepper in bowl; set aside. Brush remaining 2 tablespoons oil onto cut sides of lettuce and avocados and sprinkle with ½ teaspoon salt and ½ teaspoon pepper. Pat chicken dry with paper towels and sprinkle with remaining 1 teaspoon salt and remaining ¼ teaspoon pepper.
- Grill chicken over hot fire until browned and meat registers 160 degrees, about 5 minutes per side. Transfer to plate and tent with foil. Grill lettuce and avocados, cut sides down, until charred in spots, about 2 minutes. Using spoon, scoop avocado flesh from skin.
- Cut lettuce in half lengthwise. Slice chicken ½ inch thick. Arrange lettuce, avocados, chicken, tomatoes, and eggs on serving platter. Top salad with bacon and drizzle with dressing. Serve.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Keep Exploring
My Rating
This is a members' feature.
0 Comments