An Original Grilled Chicken Cobb Salad Recipe
An Original Cobb Salad recipe with all the ingredients of the classic version, tender chicken breast, and a scrumptious homemade dressing!
Servings: 4 servings
Cost: $3.89 per serving
Equipment
- heavy gauge aluminum foil
- cooking spray
- large platter
Ingredients
for the Original Cobb Salad
- 6 slices bacon cooked crisp and chopped
- 1 medium head Romaine lettuce washed, dried, and chopped
- ½ medium head curly endive washed, dried, torn green tips and pale-yellow leaves only; stalks discarded
- 2 large eggs hardboiled and halved lengthwise
- 1 tablespoon salted butter
- 4 medium Yukon gold potatoes or baby gold potatoes; boiled until fork tender and halved lengthwise; combined with salted butter for flavor and cooled slightly
- 1 large avocado halved and sliced
- 1 cup cherry tomatoes halved
- 1 Persian cucumber halved lengthwise and sliced into 1/2-inch moons
- ½ cup red onion scored in an 'X' and very thinly sliced
- ½ cup Bleu cheese or Roquefort cheese crumbled
- 2 tablespoons parsley fresh and finely chopped
- 2 boneless, skinless chicken breasts
- ¾ teaspoon Kosher salt
- ½ teaspoon black pepper
for the Original Cobb Salad dressing
- 3 tablespoons Balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 large clove garlic
- ⅓ cup olive oil
- 1 tablespoon parsley fresh, chopped
- pinch Kosher salt
- pinch black pepper
Instructions
for the Original Cobb Salad
- Sprinkle the Kosher salt and black pepper all over the chicken breasts. Spray a large sheet of heavy gauge aluminum foil with cooking spray and light your gas grill. Allow the grill to heat sufficiently to at least 350°F before placing the prepared foil atop the heat, followed by the chicken breasts. Cook for 3 to 5 minutes on each side and until an instant read thermometer registers the thickest part at 165°F. Use kitchen tongs to 'wrap' the chicken in the foil on which it just cooked and remove it from the heat. Bring the wrapped chicken indoors to rest while you prepare the other ingredients.
- Scrub the potatoes well. Do not peel. Bring a large pot of salted water to a boil and add the potatoes. Boil the potatoes until they are fork tender, about 10 to 12 minutes, then add to a large mixing bowl after halving them. Toss with the butter and allow to cool slightly.
- Wash and dry a head of Romaine and half a head of curly endive, green tips and pale-yellow leaves only, stalks discarded. Chop the lettuces or tear them apart by hand and scatter evenly atop a large platter.
- Slice the hardboiled eggs in half lengthwise and arrange at either end of the platter. Slice the chicken into 1/2-inch-thick slices and arrange chicken on top of the greens. Add halves of the slightly cooled potatoes to the platter. Follow with sliced avocado, halved cherry tomatoes, cucumbers, thinly sliced onion, blue cheese crumbles, and crispy bacon in rows over salad. Finish by sprinkling the finely chopped parsley over the salad.
for the Original Cobb Salad Dressing
- Add all ingredients to a mini chef prep or small food processor and blend for 1 minute to adequately break up the clove of garlic. The dressing may be made ahead and refrigerated until ready to use or used immediately.
- Serve salad immediately with dressing passed tableside.
Notes
Please Note that table salt and iodized salt are NOT substitutions for Kosher salt. Do not use table salt or iodized salt in any of the recipes you find on Not Entirely Average UNLESS specified otherwise.
Nutrition
Serving: 1serving | Calories: 677kcal | Carbohydrates: 48g | Protein: 31g | Fat: 42g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 161mg | Sodium: 1046mg | Potassium: 1985mg | Fiber: 13g | Sugar: 8g | Vitamin A: 16150IU | Vitamin C: 67mg | Calcium: 238mg | Iron: 5mg