Grilled Chicken Cobb Salad

Yield: 4 servings Active time: 1 hour Total time: 3 to 8 hours July 10, 2019

If you’re looking for a mouth-watering salad filling enough for dinner, but still lettuce-based (so it at least seems healthy), this is it. Romaine lettuce is topped with marinated and grilled sliced chicken thighs, bacon, tomatoes, avocado, red onions, boiled eggs, and honey-dijon vinaigrette.

Recipe from Damn Delicious.

Ingredients

  • 1/3 cup extra virgin olive oil
  • 3 Tbs. white wine vinegar
  • 2 Tbs. Dijon mustard
  • 2 tsp. honey
  • 1 Tbs. water

Marinated Chicken

  • Kosher salt and freshly ground black pepper, to taste
  • 1/4 cup reduced-sodium soy sauce
  • 3 Tbs. olive oil, divided
  • 1 Tbs. chopped fresh rosemary
  • 3 garlic cloves, minced
  • Kosher salt and freshly ground black pepper, to taste
  • 1 1/2 lb. boneless, skinless chicken thighs

Salad

  • 6 slices bacon, cut into thirds
  • 1 head romaine, roughly chopped
  • 6 campari tomatoes, cut into wedges
  • 1 avocado, halved, seeded, peeled and sliced
  • 1/2 small red onion, thinly sliced
  • 4 to 6 soft boiled eggs, peeled and halved

Directions

In a small bowl, whisk together olive oil, vinegar, Dijon, honey and water; season with salt and pepper to taste; set aside.

Marinated Chicken

In another small bowl, whisk together soy sauce, 2 Tbs. olive oil, rosemary and garlic; season with salt and pepper to taste.

In a gallon size Ziploc bag or large bowl, combine chicken and soy sauce mixture; marinate for at least 2 hours to 6 hours, turning the bag occasionally. Drain the chicken from the marinade.

Preheat grill to medium heat. Place a rack in the lower third of the oven and preheat to 400°.

Salad

Line a baking sheet with foil. Lay the bacon on the baking sheet in a single layer. Bake until the bacon is deep golden-brown and crispy, 15 to 20 minutes.

Brush chicken with remaining 1 Tbs. olive oil; season with salt and pepper, to taste. Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165º, about 10 minutes.

To assemble the salad, place romaine lettuce in a large bowl; top with chicken, bacon, tomatoes, avocado, onion and eggs. Pour the honey Dijon vinaigrette on top of the salad and gently toss to combine.

Serve immediately.

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