Lemon Chicken Cobb Salad
Lemon Chicken Cobb Salad is one of our favorite summer salads. I start this Cobb salad by roasting seasoned chicken breasts. Then, I chop the chicken into bite-sized pieces and arrange it on top of romaine lettuce. Next, I add on hard boiled eggs, crisp bacon, creamy avocado, ripe tomatoes, crumbled blue cheese and farm stand corn. We like this Cobb salad for several reasons. First of all, I like that this Cobb salad can be made ahead of time. I like to make all the components early in the day and assemble it right before dinner. Secondly, I like that I can make this whole dish in just thirty minutes. Finally, we all love the sweet corn, rich bacon, salty cheese, buttery avocado and lemony chicken in this salad.
The Equipment I Used
- A Salad Spinner- I use this to dry my romaine lettuce. If your lettuce is wet the dressing won’t cling to it. Plus, your salad will be soggy.
- An Egg Slicer- Use this to cut thin, even slices of your eggs.
- A Microwave Oven- I like to steam my corn in the microwave.
The Ingredients Needed for Lemon Chicken Cobb Salad
- Chicken- Use boneless, skinless chicken breasts. I always use Bell and Evans brand chicken because I think it’s the most tender.
- Lemon Juice- Be sure to use freshly squeezed lemon juice for this salad. Bottled lemon juice just won’t be the same.
- Corn- Be sure to use fresh summer corn-on-the-cob. Frozen or canned corn just won’t be the same.
How I Made my Salad
- First, I roasted the chicken.
- While the chicken cooked, I boiled the eggs, made the vinaigrette, and steamed the corn.
- Finally, I arranged everything on a big platter and drizzled on the vinaigrette.
If you like salads, you need to try this fresh and delicious Lemon Chicken Cobb Salad.
Lemon Chicken Cobb Salad
Ingredients
- 1 pound boneless, skinless chicken breasts
- ¼ tsp. each kosher salt, black pepper, paprika, garlic and onion powders
- 2 tbsp. fresh lemon juice
- 2 tbsp. each extra virgin olive oil and unsalted butter
- 4 eggs
- 2 ears corn on the cob
- 4 cups romaine lettuce, chopped
- 1 cup halved cherry tomatoes
- 1 avocado, sliced
- 1 cup blue cheese, crumbled
- 4 slices bacon, cooked and crumbled
For the Lemon Dijon Vinaigrette:
- ½ cup extra virgin olive oil
- ¼ cup fresh lemon juice
- 2 tbsp. honey
- 1 tbsp. Dijon mustard
- 1 clove grated garlic
- ¼ tsp. black pepper
Instructions
- Begin by roasting the chicken: Preheat the oven to 450 degrees. Put the chicken in a small baking dish and sprinkle the salt, pepper, paprika, and garlic and onion powders all over the chicken. Add the olive oil and butter to the tops of the breast, and drizzle on the lemon juice. Bake for twenty minutes or until the chicken is no longer pink in the middle. When the chicken is done, chop the breasts in half inch pieces.
- Meanwhile while the chicken cooks, hard boil the eggs. Place the eggs in a two-quart saucepan and cover them with cold water. On high heat, bring the water to a boil. Then, turn down the heat, and simmer the eggs for 15 minutes. Drain the eggs and peel them under cold running water. Slice the eggs in half inch pieces, and chill.
- Also, steam the corn, by placing it on a plate, covered with a paper towel. Microwave for 6 minutes, or until the kernels are tender. Cut the kernels off the cob.
- Also, make the vinaigrette by shaking up all the ingredients in a small jar.
- Put all the romaine in a large bowl, or on a large platter. Arrange the cooked chicken, bacon, avocado, eggs, blue cheese, corn and tomatoes in rows on the romaine. Drizzle on as much dressing as you like.
