Grilled Chicken Cobb Salad (recipe) | 20 Minute Supper Club

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.

Prep time:
20 Minutes
Serves:
4
Cook time:
15 Minutes

Dressing

Ingredients

1 Tablespoon	Dijon mustard
3 Tablespoon	white wine or sherry vinegar
1 Clove	garlic minced
1 Tablespoon	fresh thyme
1/4 Teaspoon	each kosher salt and fresh ground pepper
3/4 Cup	olive oil

Salad

Ingredients

8	chicken skewers
3	romaine hearts, chopped
4	hard-boiled eggs
2	ripe avocados, quartered*
4	plum tomatoes, quartered
7 Ounce	(200g) Danish blue cheese, crumbled into pieces

Preparation

Preheat barbecue to medium-high heat.
In a bowl, combine all vinaigrette ingredients except oil. Gradually add oil, whisking to emulsify. Set aside.
Grill chicken skewers, turning occasionally, about 10-12 minutes or until cooked through. Transfer to a serving plate.
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.

Hints & Tips

Time Savers
Buy pre-skewered marinated meat, fish and vegetable kebabs at most butcher counters, markets and grocers. Pick up a prepared salad dressing to make matters even simpler – a creamy cucumber, black peppercorn ranch or buttermilk dressing would work well.