Southern Style 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.

SOUTHERN-STYLE GRILLED COBB SALAD

Steps:

• Preheat a grill to medium-high (400°F to 450°F) with an oiled metal grilling basket positioned on 1 side of grill grates. Whisk together vinegar, mustard, and 1 teaspoon of the salt in a small bowl until combined. Slowly add ⅓ cup of the oil, whisking constantly to combine.
• Toss together corn, okra, 1 teaspoon of the salt, and 1 tablespoon of the oil on a baking sheet lined with aluminum foil; push to 1 half of baking sheet. Add chicken to other half of baking sheet. Brush chicken with remaining 1 tablespoon oil; sprinkle with 1 teaspoon of the salt and ¼ teaspoon of the pepper.
• Place bacon slices on unoiled grates. Place okra in grilling basket. Grill, covered, until bacon is lightly charred, crisp, and cooked through and okra is softened and charred, 2 to 3 minutes per side. Remove bacon and grilling basket with okra from grill. Add corn and chicken to grates. Grill, covered, until corn and chicken are lightly charred and a thermometer inserted into thickest portion of chicken registers 165°F, 12 to 16 minutes, turning corn occasionally and turning chicken once. Remove corn and chicken from grill; cool 5 minutes.
• Chop chicken into 1-inch pieces. Cut corn kernels from cobs; discard cobs. Cut bacon into ½-inch pieces. Tear lettuce into 2-inch pieces; place in a large bowl or on a serving platter. Add dressing, okra, bacon, chicken, corn, tomatoes, cheese, and remaining ½ teaspoon salt and ¼ teaspoon pepper; toss to combine.

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.

GREEK COBB SALAD

Steps:

• Cook the bacon in a medium nonstick skillet over medium heat, turning once, until crisp, about 8 minutes. Remove the bacon to a paper towel¿lined plate to drain. Let cool slightly, then crumble.
• Meanwhile, fill a medium bowl with ice water. Bring a medium saucepan of water to a boil and add the eggs; cook 4 minutes, then remove 2 eggs with a slotted spoon and transfer to the ice water. Continue cooking the remaining 2 eggs until hard-boiled, 6 more minutes; drain and let cool.
• Make the dressing: Remove the eggs from the ice water and peel; transfer to a blender. Add the vegetable oil, vinegar, dill, 1/2 teaspoon salt and a few grinds of pepper and puree until smooth.
• Put the romaine in a large serving bowl and drizzle with the dressing. Peel and slice the hard-boiled eggs. Arrange the avocado, chicken, feta, tomatoes, eggs and bacon in rows over the salad. Top with the pita chips and more dill. Toss before serving.

GRILLED COBB SALAD

Steps:

• Prepare a grill or large grill pan for medium heat. Quarter the tomatoes, then slice each quarter into 1/2-inch-thick pieces. Combine with 1/4 teaspoon salt in a medium bowl; let sit at room temperature.
• Grate 3 of the garlic cloves into a 1-quart resealable bag. Add 1/4 cup of the oil, half the lemon zest and juice, and the chicken, and seal the bag tightly. Massage the marinade into the chicken, making sure it is evenly coated. Let sit at room temperature for 20 minutes.
• Meanwhile, grate the remaining garlic clove into the carafe of a blender. Add the avocados, scallions, 1/2 cup water, 1/3 cup of the oil, the remaining lemon zest and juice, 1/2 teaspoon salt and a few grinds of pepper, and puree until smooth. Place a piece of plastic wrap directly on top of the dressing, and refrigerate the carafe.
• Transfer the chicken to a plate or baking sheet, shaking off any excess marinade. Sprinkle liberally with salt and pepper. Place the chicken and the bacon on the grill. (Note: If you have a charcoal grill, cook the bacon in a grill pan. It should not be grilled over charcoal because of the risk of flare-ups.) Grill the chicken until charred on both sides and an instant-read thermometer inserted in the deepest part of each breast reads 165 degrees F, about 5 minutes per side; transfer to a cutting board, and let rest for at least 5 minutes. Grill the bacon, flipping as needed to ensure even cooking, until lightly charred on both sides and most of the fat has rendered, about 10 minutes; transfer to the cutting board.
• While the chicken rests, quarter the romaine hearts lengthwise, leaving some of the stem attached to each quarter. Brush the cut sides with the remaining oil, and sprinkle liberally with salt and pepper. Grill, cut-side down, leaving 1/2 inch of space between each quarter (do not crowd; grill in batches if needed), until 1 cut side is lightly charred, 30 seconds to 1 minute; turn and repeat for the other cut side; transfer to a cutting board, and let cool slightly. Cut into 1-inch pieces, and mound onto a large platter.
• Cut the chicken into 1/2-inch pieces, and crumble the bacon. Arrange the chicken, bacon, hard-boiled eggs, tomatoes (along with the juices) and blue cheese in rows on top of the romaine. When ready to serve, toss with the dressing, season with salt and pepper and serve immediately.

GRILLED COBB SALAD

Steps:

• Heat your grill; when ready, place chicken on and cook 15-20 minutes or until chicken is no longer pink in the center, turning and brushing frequently with the 3 tablespoons salad dressing; remove chicken, place on a plate and cover to cool for at least 30 minutes.
• Place eggs in a small saucepan and add water to cover eggs by 1 inch; bring to a boil, immediately remove from heat; cover and let stand 15 minutes; drain, rinse with cold water, then leave them in ice water for 10 minutes.
• Cut chicken crosswise into 1/4-inch thick slices; peel eggs and cut them into slices.
• Arrange lettuce on a large serving platter; arrange chicken, eggs, tomato, avocado, corn and bacon over the lettuce; sprinkle with onions and blue cheese; drizzle with salad dressing.