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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.

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
Directions :
  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.
  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.
  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.