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Roasted Corn Cobb Salad

Roasted Corn Cobb Salad

Roasted corn and chicken, tomato, blue cheese, bacon, avocado and hard- boiled eggs all tossed with a Lemon Vinaigrette.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 520 kcal

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.

Nutrition

Calories: 520kcal
Keyword Chicken
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