Grilled Chicken with Cobb Salad
Makes 4 Servings
Preparation: 25 minutes , Cook Time: 35 minutes
28-08-2020 Cook'n Club Meal Plans
Meal Plan 1
The classic Cobb salad gets a summertime makeover and we are here for it.
Chicken breasts come out tender every
time with a quick buttermilk marinade.
Dovetailing Tip: Grill 2 extra chicken breasts to use in Grilled Chicken and
Kale Caesar Pressed Sandwich on day 3.
Cook an extra 8 ounces of bacon to use in Cape Cod Chopped Salad on day 3.
4 skinless, boneless chicken breasts (about 8 ounces each)
1 small onion, cut into 1/2-inch-thick rings
1 cup buttermilk
2 cloves garlic, smashed
kosher salt and freshly ground pepper
4 slices bacon
3 large eggs
1/4 cup vegetable oil, plus more for the grill
4 teaspoons white wine vinegar
1 tablespoon dijon mustard
2 hearts of romaine lettuce, chopped
1 tomato, chopped
1 avocado, chopped
1/3 cup crumbled blue cheese
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 teaspoon 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 and 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 teaspoon salt and a few grinds of 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 or grill pan 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 to 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.
Source: foodnetwork.com
(From Recipe Rampage (Rose))
Makes 4 Servings
Preparation: 25 minutes , Cook Time: 35 minutes
28-08-2020 Cook'n Club Meal Plans
Meal Plan 1
The classic Cobb salad gets a summertime makeover and we are here for it.
Chicken breasts come out tender every
time with a quick buttermilk marinade.
Dovetailing Tip: Grill 2 extra chicken breasts to use in Grilled Chicken and
Kale Caesar Pressed Sandwich on day 3.
Cook an extra 8 ounces of bacon to use in Cape Cod Chopped Salad on day 3.
4 skinless, boneless chicken breasts (about 8 ounces each)
1 small onion, cut into 1/2-inch-thick rings
1 cup buttermilk
2 cloves garlic, smashed
kosher salt and freshly ground pepper
4 slices bacon
3 large eggs
1/4 cup vegetable oil, plus more for the grill
4 teaspoons white wine vinegar
1 tablespoon dijon mustard
2 hearts of romaine lettuce, chopped
1 tomato, chopped
1 avocado, chopped
1/3 cup crumbled blue cheese
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 teaspoon 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 and 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 teaspoon salt and a few grinds of 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 or grill pan 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 to 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.
Source: foodnetwork.com
(From Recipe Rampage (Rose))
