Grilled Chicken with Cobb Salad

(from castro15’s recipe box)

Categories: Meals

Ingredients

  • 4 chicken breasts
  • 1 small onion, cut into 1/2-inch-thick rings
  • 1 cup buttermilk
  • 2 garlic cloves, smashed
  • Kosher salt and black pepper
  • 4 slices bacon
  • 3 large eggs
  • 1/4 cup vegetable oil, plus more for the grill
  • 4 tsp white wine vinegar
  • 1 tbsp Dijon
  • 2 hearts romaine, chopped
  • 1 tomato, chopped
  • 1 avocado, chopped
  • 1/3 cup crumbled blue cheese

Directions

  1. Pound the chicken between 2 sheets of plastic wrap with a mallet or heavy skillet until 1/4 to 1/2 inch thick. Transfer to a large bowl and add the onion, 3/4 cup buttermilk, the garlic, and 1/2 tsp each salt and pepper. Refrigerate at least 30 minutes and up to 4 hours.

  2. Meanwhile, cook the bacon in a medium skillet over medium heat, turning, until crisp, about 8 minutes. Remove to a paper towel-lined plate to drain; reserve the drippings for the dressing. Chop the bacon.

  3. Fill a small bowl with ice water. Bring a medium saucepan of water to a boil. Add the eggs and cook 4 minutes, then transfer 1 egg to the ice water using a slotted spoon. Continue cooking the remaining 2 eggs until hard-boiled, 6 more minutes; drain the let cool.

  4. Make the dressing: Remove the 4-minute egg from the ice water and carefully peel (it will be soft); transfer to a blender. Add the vegetable oil, reserved bacon drippings, remaining 1/4 cup buttermilk, the vinegar, mustard, 1/4 tsp salt and black pepper and blend until smooth and slightly thick, about 1 minute. Refrigerate while you cook the chicken, at least 15 minutes.

  5. Preheat a grill to medium-high. Lightly brush with vegetable oil. Drain the chicken and onion, discarding the garlic; pat the chicken dry. Lightly season with salt and pepper. Grill the chicken, turning once, until just cooked through, 6-8 minutes. Grill the onion, turning occasionally, until tender and lightly charred, about 10 minutes; roughly chop.

  6. Peel and chop the hard-boiled eggs. Toss the romaine, grilled onion, tomato, avocado, blue cheese and 1/4 cup of the dressing in a large bowl. Divide the chicken among plates and top with the salad; top with the bacon and chopped hard-boiled eggs. Drizzle with the remaining dressing and season with pepper.

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