Grilled Cobb Salad
In this twist on a classic Cobb Salad, tons of flavor is added by grilling the chicken and veggies.
Ingredients
- 2 boneless chicken breasts
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon 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
Instructions
- 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.