Grilled Cobb Salad

Here’s a scrumptious cheesy salad featuring chicken, bacon and veggies flavored with vinaigrette dressing layered on a lettuce - a perfect hearty dinner.

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  • prep time 30 min
  • total time 60 min
  • ingredients 11
  • servings 4
 

Ingredients

Chicken

1 1/4
lb. boneless skinless chicken breast halves
3
tablespoons purchased balsamic vinaigrette salad dressing

Salad

2
eggs
6
cups torn romaine lettuce
1
tomato, halved, thinly sliced
1
avocado, pitted, peeled and thinly sliced
1/2
cup drained baby corn (about 8 from 14-oz. can), rinsed
6
slices precooked bacon slices (from 2.1 or 2.8-oz. pkg.), cut into 1-inch pieces
2
green onions, diagonally thinly sliced (about 1/4 cup)
1 1/3
oz. (1/3 cup) crumbled blue cheese
2/3
cup purchased balsamic vinaigrette salad dressing

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat grill. When ready to grill, place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 15 to 20 minutes or until chicken is no longer pink in center, turning and brushing frequently with 3 tablespoons salad dressing. Discard any remaining dressing. Remove chicken from grill; place on plate. Cover; cool at least 30 minutes.
  • 2 Meanwhile, place eggs in small saucepan. Add enough water to cover eggs by 1 inch. Bring to a boil. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes.
  • 3 To serve, cut chicken crosswise into 1/4-inch-thick slices. Peel eggs; cut into slices. Arrange lettuce on large serving platter. Arrange chicken, eggs, tomato, avocado, corn and bacon over greens. Sprinkle with onions and blue cheese. Serve with 2/3 cup salad dressing.
  • 1 Heat grill. When ready to grill, place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 15 to 20 minutes or until chicken is no longer pink in center, turning and brushing frequently with 3 tablespoons salad dressing. Discard any remaining dressing. Remove chicken from grill; place on plate. Cover; cool at least 30 minutes.
  • 2 Meanwhile, place eggs in small saucepan. Add enough water to cover eggs by 1 inch. Bring to a boil. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes.
  • 3 To serve, cut chicken crosswise into 1/4-inch-thick slices. Peel eggs; cut into slices. Arrange lettuce on large serving platter. Arrange chicken, eggs, tomato, avocado, corn and bacon over greens. Sprinkle with onions and blue cheese. Serve with 2/3 cup salad dressing.

EXPERT TIPS

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Expert Tips

To broil chicken, place on broiler pan; broil 4 to 6 inches from heat using times above as a guide, turning once and brushing with 3 tablespoons salad dressing during last 2 minutes of cooking on each side.

1n 1936, Robert Cobb created his namesake salad at the famous Brown Derby Restaurant in Hollywood. Our version includes baby corn on the cob – no pun, but a tribute, intended.

Cobb salad is a classic composed salad in which the ingredients are not tossed together but attractively arranged on the dinner plate. The dressing is drizzled over most composed salads.

A whole turkey tenderloin can be used in place of the chicken. Be sure to cook the tenderloin until it is no longer pink in the center.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
700
(
Calories from Fat
440),
% Daily Value
Total Fat
49g
49%
(Saturated Fat
10g,
10%
),
Cholesterol
210mg
210%;
Sodium
1420mg
1420%;
Total Carbohydrate
23g
23%
(Dietary Fiber
5g
5%
  Sugars
14g
14%
),
Protein
41g
41%
;
% Daily Value*:
Vitamin A
60%;
Vitamin C
35%;
Calcium
15%;
Iron
20%;
Exchanges:
1 Fruit; 1 Other Carbohydrate; 1 Vegetable; 5 1/2 Very Lean Meat; 9 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.