Filed Under: grillbbq, Side, side-dish, southwestern, Under 20 Mins, vegetable, Vegetables

Grilled Chicken Cobb Salad

There's nothing stuffy about this version of a salad first created by Robert Cobb in the late 1930's at Hollywood's famous Brown Derby Restaurant.

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April 8th, 2012

Recipes Developed by David Grenier
Food Styling by David Grenier
Prop Styling by Felice Morsillo

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Servings
4
Prep Time
20 minutes
Cook Time
15 minutes
Ingredients
  • 8 chicken skewers
  • 3 romaine hearts, chopped
  • 4 hard-boiled eggs
  • 2 ripe avocados, quartered*
  • 4 plum tomatoes, quartered
  • 7 ounces (200g) Danish blue cheese, crumbled into pieces
    • Grilled Chicken Cobb Salad Dressing
    Ingredients
  • 1 tablespoon Dijon mustard
  • 3 tablespoons white wine or sherry vinegar
  • 1 clove garlic minced
  • 1 tablespoon fresh thyme
  • 1/4 teaspoons each kosher salt and fresh ground pepper
  • 3/4 Cups olive oil
    • Directions
  • 1.

    Preheat barbecue to medium-high heat.

  • 2.

    In a bowl, combine all vinaigrette ingredients except oil. Gradually add oil, whisking to emulsify. Set aside.

  • 3.

    Grill chicken skewers, turning occasionally, about 10-12 minutes or until cooked through. Transfer to a serving plate.

  • 4.

    While skewers are grilling, toss romaine with cup of dressing in a large salad bowl until lightly dressed, set aside. Arrange eggs, avocado, tomato and cheese on a platter and serve extra dressing on side.

    • Grilled Chicken Cobb Salad
    Photography by David Bagosy
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