Grilled Chicken Cobb Salad
Ingredients
The salad
-
6
pieces
thin-cut boneless skinless chicken breasts
-
1
cup
buttermilk
-
½
teaspoon
salt
-
1
pinch
black pepper
-
2
cloves
garlic, finely minced
-
3
medium
hearts romaine lettuce, chopped
-
4-6
slices
bacon, cooked and crumbled
-
4-6
pieces
hard-boiled eggs, chopped
-
1
cup
chopped cherry or regular tomatoes
-
1-2
pieces
avocados, chopped
-
½
cup
crumbled blue cheese
The dressing
-
4
tablespoons
white wine vinegar
-
4
tablespoons
olive oil or neutral-flavored oil
-
4
tablespoons
mayonnaise
-
1
tablespoon
Dijon mustard
-
1
pinch
salt and pepper
Instructions
- Marinate the chicken in a mixture of buttermilk, salt, pepper, and garlic for at least 30 minutes.
- Preheat the grill and cook the chicken for 3-4 minutes per side until fully cooked.
- Let the chicken rest for 5-10 minutes before slicing.
- In a large bowl, combine the chopped lettuce, bacon, hard-boiled eggs, tomatoes, avocados, and blue cheese.
- Blend or whisk together the dressing ingredients until combined.
- Drizzle the dressing over the salad and toss lightly.
- Serve the grilled chicken on top of the salad or chopped and mixed in.
Nutrition Facts (estimated)
Servings
6
Calories
680
Total fat
53g
Total carbohydrates
10g
Total protein
40g
Sodium
745mg
Cholesterol
262mg
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