Grilled Cobb Salad Food

GRILLED CHICKEN COBB SALAD

Steps:

• Heat a grill pan or nonstick skillet over medium high heat. Coat chicken breasts with 2 teaspoons oil, poultry seasoning, salt and pepper. Wash hands. Grill or pan-fry chicken 6 to 7 minutes on each side. Remove from heat and let rest 5 minutes.
• In a small pot, cover eggs with cold water. Place over high heat and bring water to a boil. Once it comes to a boil, cover the pot and turn off the heat. Set a timer for 10 minutes. After the 10 minutes, cool eggs under cold running water. Peel and chop.
• Brown chopped bacon in a skillet over medium high heat. Drain bacon on paper towels.
• Chop 3 hearts of romaine lettuce and place in a large serving platter or salad bowl. Dress chopped lettuce with the juice of 1 1/2 lemons. Drizzle remaining 2 tablespoons extra-virgin olive oil over lettuce. Season greens with salt and pepper, to taste.
• Toss diced avocados with juice of remaining 1/2 lemon, to retard browning.
• Halve chicken breasts and chop the meat.
• To serve, arrange rows of chopped chicken, chopped hard boiled egg, crisp bacon bits, diced avocado, diced tomato, chopped red onion and shredded cheese on top of either 4 individual portions of dressed romaine or 1 large serving platter.

SUNNY'S GRILLED COBB PASTA SALAD

Steps:

• For the grill: Prepare a grill for high heat.
• Cut each chicken breast open and in half to make 4 thin chicken fillets. With a meat mallet, gently pound each chicken fillet to even thickness. Sprinkle the chicken with the paprika and some salt and pepper. Drizzle with olive oil.
• Put both the chicken and corn on the grill above the direct heat. Cook the chicken on one side for about 4 minutes, then flip and cook for another 2 to 3 minutes. For the corn, simply rotate to get charred and blistered kernels on all sides. This takes about the same time as the chicken, so tend to both simultaneously. Remove the chicken from the grill and cover with aluminum foil for 10 minutes. Allow the corn to cool enough to cut the kernels off, then do just that. Put the corn in a bowl. Once rested, finely chop the chicken: not big chunks, nice lil bits the size of peas.
• For the pasta: Bring a pot of water to a boil and season with salt. Cook the pasta to al dente according to the package instructions. Drain and transfer to a large bowl.
• For the dressing: In a small food processor, add the mayonnaise, avocado, scallion, lime zest and juice, a pinch of salt and a few grinds of black pepper. Blend until smooth; if needed, add a splash of water to thin to desired consistency.
• For the salad: To the large bowl of pasta, add the sun-dried tomatoes and dressing and mix to combine. Arrange the chicken, corn, eggs, bacon and cheese on top of the pasta salad.

GRIMM'S GRILLED COBB SALAD

Steps:

• Pre-heat grill.
• In a small bowl, combine 6 tbsp oil, red wine vinegar, Dijon, honey, and garlic. Season with salt and pepper and set aside for later.
• Toss lettuce halves with 2 tsp oil, salt, and pepper. Toss the tomato halves with 2 tsp oil, salt, and pepper. Split the avocados, remove the seeds, and keep them in the skins. Season the inside of the avocados with oil, salt, and pepper. Toss the corn with 2 tsp oil, salt, and pepper.
• Put the smokies and corn on the grill, making sure to char them outside and cooking them all the way. Now on high heat, char the inside of the lettuce, tomatoes, and avocados making sure to keep them mostly uncooked. You just want the charred flavour.
• Remove all the ingredients from the grill. Slice the smokies into half-moons, dice the tomato, remove the corn from the cob, and slice the avocados. Now it's time to assemble.
• Place the charred lettuce on a large platter, add a row of tomatoes, then the hardboiled eggs, followed by the sliced smokies, then the Cheddar, then a row of avocados, and finish it with the corn. Drizzle with the red wine vinaigrette and serve with grilled tortillas.

GRILLED CHICKEN COBB SALAD

Steps:

• Chicken Option:Marinate 4 chicken breasts that have been pounded thin a mixture of 2 Tbs olive oil, 1/4 cup white wine vinegar, 3 Tbs fresh chopped thyme, 1 tsp salt, 1/2 tsp pepper. Let sit at room temp for 10 - 30 minutes. Grill. Use warm or chilled.
• Vinaigrette Option: Combine 1/3 cup white wine vinegar, 1/4 cup Dijon mustard, 2 tsp honey, salt & pepper. Shake to combine & add 1/2 cup olive oil. Shake.
• Toss lettuce with vinaigrette of your choice.
• Arrange lettuce on plates.
• Arrange bacon, tomatoes, chicken, avocado & feta on top. Season with salt & pepper & serve.

GRILLED CHICKEN COBB SALAD

Steps:

• Heat a grill or nonstick skillet over medium high heat. Coat chicken breasts with 2 teaspoons oil, poultry seasoning, salt and pepper; Wash hands: Grill or pan fry chicken for 6 to 7 minutes on each side;Remove from heat and let rest 5 minutes.
• In a small pot, cover eggs with cold water; place over high heat and bring to a boil; Once it comes to a boil, cover pot and turn off heat, set timer for 10 minutes, after 10 minutes, cool eggs under cold running water, peel and chop.
• Brown chopped bacon in a skillet over medium high heat ; Drain bacon on paper towels.
• Chop 3 hearts of romaine lettuce and place in a large serving platter or salad bowl; dress chopped lettuce with the juice of 1 1/2 lemons; Drizzle remaining 2 tablespoons extra-virgin olive oil over lettuce; Season greens with Salt & Pepper, to taste.
• Toss diced avocados with juice of remaining 1/2 lemon, to retard browning.
• CHOP the CHICKEN Breast meat.
• TO SERVE; Arrange rows of chopped chicken, chopped hard boiled eggs, chopped crisp bacon, diced avocado, diced tomato, chopped onion, and shredded cheese on top of either 4 individual portions of dressed romaine OR 1 large serving platter, Enjoy.