Roasted Chicken Cobb Salad

August 30, 2011

in Entrees,Recipes,Veggies

By Riki Shore

Here in LA, the temperature has been over 100 for a few days, with more excessive heat to come. The best way to beat the heat, not pay exorbitant AC bills, and still enjoy home-cooked meals is to do your cooking early in the day, then serve a cold supper.

I’m always looking for new composed salads, especially at this time of the year. I need recipes that pack a punch of flavor, calories and nutrition. My four most-dreaded words at 6:30 every night: “But I’m still hungry!” issued by my adorable 6 year old.

Roasted Chicken Cobb Salad

This Cobb salad was inspired by a recipe in Jeremiah Tower Cooks and it meets all my requirements: a tasty vinaigrette, lots of protein, and a variety of textures. It truly makes a meal in itself. It also keeps well, undressed, in the fridge overnight in case you need some for lunch the next day.

The trick to putting this together without heating up the house in the late afternoon or early evening is to prep any cooked ingredient in the morning (or even the night before if that works better for you). In this case, the chicken, bacon and eggs can all be made in advance, as can the vinaigrette. You can even wash the lettuce and store it in the salad spinner in the fridge. Doing so means you can throw this salad together about 15 minutes before you plan to eat dinner.

ROAST CHICKEN
2 bone-in chicken breasts
4 tablespoons olive oil
1 tablespoon freshly squeezed lemon juice
1 tablespoon fresh thyme, finely chopped
Kosher salt and freshly ground black pepper

1. Allow the chicken to come to room temperature, 15 – 20 minutes. Preheat the oven to 350 degrees.
2. Rub the chicken all over with 2 tablespoons of olive oil, then sprinkle liberally with salt and pepper.

Raw Chicken Breast

This is how much salt and pepper I use on chicken breasts

3. Bake 30 – 35 minutes until the internal temperature is 160 degrees. Remove the chicken to a plate and, when it is cool enough to handle, peel away the skin and shred the chicken meat into bite-sized pieces with your fingers.
4. In a small bowl, whisk together lemon juice, thyme, salt and pepper. Slowly whisk in the remaining 2 tablespoons olive oil. Toss the chicken pieces in this dressing, then store in the fridge until dinnertime.

COBB SALAD
3 strips Applewood smoked bacon
1 head Romaine lettuce, roughly chopped
2 hard-boiled eggs
1 ripe avocado
1/4 cup blue cheese, crumbled
1/3 cup freshly chopped herbs, such as basil, parsley, chives, thyme, or marjoram
1 tablespoon dijon mustard
3 tablespoons rice wine vinegar
4 tablespoons olive oil
Kosher salt and freshly ground black pepper

1. Cook the bacon either in the oven, the microwave, or cut it into 1-inch pieces and fry it in a heavy saute pan. The bacon should be cooked and browned, but not overly crisp. Drain on paper towels and reserve.
2. To cook the eggs, bring a small pot of water just to a boil. Carefully lower the eggs into the pot. Time 9 minutes, then, using a slotted spoon, remove the eggs to a bowl of iced water. When they are cool enough to handle, remove the shells and reserve.
3. To make the vinaigrette, whisk together the mustard, vinegar, salt and pepper. Slowly add the oil and whisk to emulsify. Taste and adjust the seasonings as necessary.
4. To assemble the salad: place the dressing in the bottom of a large salad bowl. Top with the romaine lettuce. Place mounds of crumbled blue cheese, chicken, chopped avocado, bacon pieces, and quartered hard-boiled eggs on top of the lettuce. Sprinkle the fresh herbs all around, followed by an extra sprinkle of salt just before serving. Toss at the table and serve.

Here are a few more salad recipes for you to try:

{ 1 comment }

maria January 22, 2012 at 10:28 am

Wow! That looks great! I am going to try this. Thanks!!

Comments on this entry are closed.

Previous post:

Next post: