Grilled Chicken Cobb Salad

Votes: 1

Time: 1 hour.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 759, total fat 47 G., saturated fats 11 G., proteins 67 G., carbohydrates 17 G., fiber 7 G., cholesterol 335 mg, sodium 1431 mg, sugar 7 G.

Cobb salad is a delicious combination of lettuce, juicy tomato, tender avocado, hard-boiled eggs, crispy bacon, zesty blue cheese, and chicken. It's especially delicious when grilled and marinated in a fermented milk dressing. Serve as a main course.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 skinless, boneless chicken breasts (about 200g each)
1 small onion, sliced into 1cm thick rounds.
1 cup of sour milk or kefir
2 cloves garlic, crushed
4 strips of bacon
3 large eggs
1/4 cup vegetable oil, plus extra for greasing the grill grate
4 tsp white wine vinegar
1 tbsp Dijon mustard
2 romaine lettuce hearts, chopped
1 tomato, cut into pieces
1 avocado, cut into pieces
1/3 cup crumbled blue cheese

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chicken breasts, eggs, bacon, romaine lettuce, wine vinegar, blue cheese, tomatoes, Avocado

Cooking the dish according to the recipe:

Pound the chicken between 2 pieces of plastic wrap with a mallet or a heavy skillet until it's 0.5-1 cm thick. Transfer to a large bowl and add the onion, 3/4 cup of buttermilk, garlic, and 0.5 teaspoon each of salt and black pepper. Refrigerate for at least 30 minutes and up to 4 hours.
Meanwhile, in a medium skillet over medium heat, cook the bacon, turning occasionally, until crisp, about 8 minutes. Transfer to a paper towel-lined plate to drain; set the rendered fat aside for the seasoning. Chop the bacon.

Fill a small bowl with ice water. Bring a medium saucepan to a boil. Add the eggs and cook for 4 minutes, then use a slotted spoon to transfer one egg to the ice water. Continue cooking the remaining 2 eggs until hard-boiled, another 6 minutes; drain and let cool.
Prepare the dressing:

Remove the first egg from the ice water and peel it (it will be soft); transfer to a blender. Add the vegetable oil, bacon drippings, the remaining 1/4 cup buttermilk, vinegar, mustard, 1/4 teaspoon salt, and a pinch of freshly ground black pepper and blend until smooth, about 1 minute. Refrigerate while you cook the chicken, for at least 15 minutes.
Preheat a grill or grill pan over medium-high heat. Lightly brush with vegetable oil. Drain the chicken and onions, discarding the garlic; pat the chicken dry with paper towels. Season lightly with salt and pepper. Grill the chicken, turning once, until cooked through, 6 to 8 minutes. Grill the onion, turning occasionally, until softened and lightly charred, about 10 minutes; coarsely chop.
Peel and chop the hard-boiled eggs. In a large bowl, combine the romaine lettuce, fried onion, tomato, avocado, blue cheese, and 1/4 of the dressing. Divide the chicken among plates and top with the salad; sprinkle with bacon bits and chopped eggs. Drizzle with the remaining dressing and season with pepper to taste.

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