Grilled Chicken with Cobb Salad

The classic Cobb salad gets a summertime makeover and we are here for it. Chicken breasts come out tender every time with a quick buttermilk marinade. Dovetailing Tip: Grill 2 extra chicken breasts to use in Grilled Chicken and Kale Caesar Pressed Sandwich on day 3. Cook an extra 8 ounces of bacon to use in Cape Cod Chopped Salad on day 3.

Prep time:
Cook time:
Serving size: 4
Calories per serving: 313

Ingredients:
4 skinless, boneless chicken breasts (about 8 ounces each)
1 small onion, cut into 1/2-inch-thick rings
1 cup buttermilk
2 cloves garlic, smashed
kosher salt and freshly ground pepper
4 slices bacon
3 large eggs
1/4 cup vegetable oil, plus more for the grill
4 teaspoons white wine vinegar
1 tablespoon dijon mustard
2 hearts romaine lettuce, chopped
1 tomato, chopped
1 avocado, chopped
1/3 cup crumbled blue cheese


Directions:
Pound the chicken between 2 sheets of plastic wrap with a mallet or heavy skillet until 1/4 to 1/2 inch thick. Transfer to a large bowl and add the onion, 3/4 cup buttermilk, the garlic and 1/2 teaspoon each salt and pepper. Refrigerate at least 30 minutes and up to 4 hours.

Meanwhile, cook the bacon in a medium skillet over medium heat, turning, until crisp, about 8 minutes. Remove to a paper towel-lined plate to drain; reserve the drippings for the dressing. Chop the bacon.

Fill a small bowl with ice water. Bring a medium saucepan of water to a boil. Add the eggs and cook 4 minutes, then transfer 1 egg to the ice water using a slotted spoon. Continue cooking the remaining 2 eggs until hard-boiled, 6 more minutes; drain and let cool.

Make the dressing: Remove the 4-minute egg from the ice water and carefully peel (it will be soft); transfer to a blender. Add the vegetable oil, reserved bacon drippings, remaining 1/4 cup buttermilk, the vinegar, mustard, 1/4 teaspoon salt and a few grinds of pepper and blend until smooth and slightly thick, about 1 minute. Refrigerate while you cook the chicken, at least 15 minutes.

Preheat a grill or grill pan to medium high. Lightly brush with vegetable oil. Drain the chicken and onion, discarding the garlic; pat the chicken dry. Lightly season with salt and pepper. Grill the chicken, turning once, until just cooked through, 6 to 8 minutes. Grill the onion, turning occasionally, until tender and lightly charred, about 10 minutes; roughly chop.

Peel and chop the hard-boiled eggs. Toss the romaine, grilled onion, tomato, avocado, blue cheese and 1/4 cup of the dressing in a large bowl. Divide the chicken among plates and top with the salad; top with the bacon and chopped hard-boiled eggs. Drizzle with the remaining dressing and season with pepper.

Source: foodnetwork.com


Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.



Add Recipe to Cook'n



Subscribe to Cook'n Premium and get newsletter articles like this each week!


blog comments powered by Disqus