Grilled Cobb Salad - My version of a classic Cobb Salad, with the twist of grilled veggies and grilled chicken. Perfect summer entree salad.
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I've told you guys a bunch of times before that when I announce to my husband that we're having a salad for dinner, I'm usually met with an eye roll. I usually will then say, it WILL be filling, it's got steak or chicken. He pretends he's not totally bummed and says "what? I didn't say anything". He then eats it and is usually (to his surprise) totally satisfied.
I don't know why he never thinks an entree salad will fill him. You'd think by now, with all the winner entree salads I've served up, he'd just go with it. Some of the winners have been Carne Asada Salad, Chicken Fajita Salad, Buffalo Chicken Salad, and Winter Vegetable Grilled Chicken Salad.
Anyway, the reason I say this is because I specifically planned on preparing this Grilled Cobb Salad on a night he wasn't going to be home for dinner. I knew that over the weekend he had plans to help his friend build a new deck. No eye roll at dinner time sounded good to me.
The beauty of only cooking for oneself is that you don't have to take anyone else's likes/dislikes into consideration. I prepared this salad for ME and me alone. Yes, I still made this Cobb Salad big enough for a family but I had planned on being the only one who actually ate it. I figured I could have the leftovers in a wrap the next day for lunch.
Fast forward a few hours. The husband comes in, a bit earlier than expected, if I'm being honest. I tell him, "I made a Grilled Cobb Salad, but there are also leftovers of Lemon Rosemary Chicken".
100% he's going for the Lemon Rosemary Chicken, right?
I come downstairs after getting the kids to bed and he says matter of factly, "I ate salad".
I stopped in my tracks.
He adds "It was good".
"Of course it was", I think.
Victory is mine!
In this twist on a classic Cobb Salad, tons of flavor is added by grilling the chicken and veggies.
- 2 boneless chicken breasts
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp paprika
- 10-12 asparagus speas
- 2 eggs , hard boiled, chopped
- 2-3 ears of corn , shucked
- 1.5 C cherry/grape tomatoes
- 5 slices bacon , cooked and chopped
- 1 avocado , diced
- ½ C blue cheese crumbles
- ¼ C diced red onion
- 8 oz chopped romaine lettuce
Preheat grill to medium heat.
Season chicken with salt, pepper and paprika (or your favorite chicken seasoning blend).
Place corn in a damp kitchen towel and microwave, high power for 5 minutes (or steam in Instant Pot for 4 minutes, or boil for a few minutes)
Grill chicken, asparagus, corn and tomatoes on grill. Cook all veggies, just until charred (about 5 minutes), turning often. Remove to plate. Cook chicken, turning after about 5 minutes until internal temperature reaches about 165.
Chop grilled asparagus.
Remove corn from cob by running a sharp knife down the sides of cob.
Place chopped lettuce in a bowl. Top with asparagus, eggs, corn, tomatoes, bacon, avocado, blue cheese crumbles and red onion. Toss to combine all ingredients.
Top with dressing of your choice.
A few tips for this Grilled Cobb Salad
- All amounts of veggies can be changed up to your own preference, this recipe is merely a guide
- I prefer to use a grill basket for some of the veggies to avoid falling through the grates
- You could grill the red onion - personal preference
- Serve with dressing of your choice but I recommend a blue cheese or a balsamic vinaigrette
- Leftovers are great in a wrap
- The corn can be prepared any way you like, I just like to toss it on the grill to finish off and give it some smoky flavor
- I use the Instant Pot to make perfect eggs every time
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