Southern-Style Grilled Cobb Salad
This salad is summer in a bowl! Use fresh corn ears to put on the grill along with the fantastic tomatoes you get in the summertime. If you have leftover chicken breasts, just chop those up to assemble this salad quickly.
Ingredients
- 3 Tablespoons red wine vinegar
- 1 Tablespoon Dijon mustard
- 3 ½ teaspoons kosher salt
- ½ cup+2 Tablespoons olive oil divided
- 2 ears fresh corn shucked
- 1 ½ lbs. boneless, skinless chicken breasts
- ½ teaspoon black pepper, divided
- 4 thick-cut bacon slices cooked
- 1 large or 2 small red or green leaf heads of lettuce
- 1 lb. small heirloom tomatoes cored and cut into ½" thick slices
- 3 oz. aged Cheddar cheese, crumbled into small pieces (about ¾ cup)
Instructions
- Preheat grill to medium-high (400°-450°).
- 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.
- Sprinkle the corn with 1 teaspoon of salt and drizzle the 1 Tablespoon of the oil.
- Drizzle the remaining 1 Tablespoon oil on the chicken breast and sprinkle with 1 teaspoon of the salt and ¼ teaspoon of the pepper.
- Add the corn and the chicken directly onto the cooking grates and grill for 8-10 minutes a side or until done. Remove from the grill and let cool for 5 minutes.
- Chop the chicken into 1" pieces.
- Cut the corn kernels from the cobs, discard cobs.
- Tear the lettuce into small pieces in a large bowl. Add chicken and corn and crumbled, cooked bacon, as well as the tomatoes, cheese and dressing. Toss with the remaining ½ teaspoon of salt and ¼ teaspoon of pepper.
Notes
Recipe adapted from Southern Living Magazine.