Roasted Corn Cobb Salad
Roasted Corn Cobb Salad is one of our favorite dinner salads. I start this salad by roasting up fresh corn on the cob and tender chicken breasts. Next, I make a lemon vinaigrette to top the salad. Finally, I arrange the roasted chicken, corn, avocado, bacon, hard boiled eggs, tomatoes, and blue cheese on top of the arugula and top it all with the vinaigrette. We like this salad for several reasons. First of all, I like that I can make this whole salad in advance. I like to make it early in the day, and then just add the dressing right before serving it. Secondly, I like that I can make this whole meal in under an hour. That makes it perfect for busy days. And, lastly, we all love the fresh corn, the lightly spiced chicken, and the fresh vegetables in this salad.
The Equipment I Used
- A Food Processor- I like to make my vinaigrette in a food processor. But you can also simply shake up the ingredients in a small jar.
The Ingredients Needed for Roasted Corn Cobb Salad
- Chicken- Use boneless, skinless chicken breasts. I always use Bell and Evans chicken because I find it to be the most tender.
- Corn- I like to make this salad in the summer or early fall when I can buy fresh corn at the farmstand.
- Lemon- Use fresh lemons to make the vinaigrette.
- Tomatoes- You can use grape or cherry tomatoes. Store them on the counter for the best taste.
How I Made my Salad
- First, I roasted the chicken and the corn. Take care that your chicken is fully cooked. I usually just slice the breasts in half to make sure they’re no longer pink inside.
- Next, I roasted the corn in foil.
- Then, I made the vinaigrette. Be sure to taste it to make sure it does not need more honey or salt.
- Finally, I arranged everything on the arugula and drizzled on the dressing.
If you like fresh and filling salads, you need to try this flavorful Roasted Corn Cobb Salad.
Roasted Corn Cobb Salad
Ingredients
- 1 pound boneless, skinless chicken breasts
- ¼ tsp. each kosher salt, black pepper, garlic powder, and paprika
- 2 tbsp. fresh lemon juice
- 2 tbsp. each extra virgin olive oil and unsalted butter
- 2 ears corn on the cob
- 2 tsp. unsalted butter
- 4 eggs
- 4 cups baby arugula
- 1 cup halved cherry tomatoes
- 1 avocado, sliced
- 1 cup blue cheese, crumbled
- 4 slices bacon, cooked and crumbled
For the Lemon Vinaigrette:
- ½ cup extra virgin olive oil
- 2 tbsp. fresh lemon juice
- 1 tbsp. red wine vinegar
- 1 tsp. honey
- 1 tbsp. fresh basil, minced
- 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 seasonings 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.
- Also, wrap each ear of corn in aluminum foil and add a teaspoon of butter to each parcel. Bake on a pan along with the chicken. When the corn is done, remove the kernels from cobb.
- 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, make the vinaigrette by processing the ingredients in a food processor, or shaking them up in a jar.
- Put all the arugula in a large bowl, or on a large platter. Arrange the corn, cooked chicken, bacon, avocado, eggs, blue cheese, and tomatoes in rows on the spring greens. Drizzle on as much dressing as you like.
