This updated Cobb Salad ditches bacon in favour of healthier ingredients. But don’t worry, it’s just as delicious!
Nouveau Cobb Salad
4 oz skinless boneless chicken breast (about 1 breast), pounded flat
2 plum tomatoes, each cut into 8 wedges
4 thick slices Vidalia onion (1/2 inch thick)
1/2 cup corn niblets
3 cups baby spinach
3 cups chopped romaine lettuce
1/4 cup crumbled blue cheese (about 1 oz)
1/2 avocado, thinly sliced
3 Tbsp light mayonnaise
1/4 cup light buttermilk
1/2 tsp Dijon mustard
2 tsp lemon juice
Pinch of salt and pepper
Lightly coat a nonstick grill pan with cooking spray and set over medium-high heat. Or
preheat your barbecue to medium-high heat. Grill the pounded chicken breast for about
3 minutes on each side, or until the chicken is cooked throughout and no longer pink. Slice
in thin strips.
Respray the same pan and grill the tomatoes, onions and corn for 5 to 8 minutes,
or just until the corn is charred.
Arrange the spinach, romaine, blue cheese and avocado, with the tomatoes, onions and corn, on a large serving platter. Top with the strips of grilled chicken.
To prepare the dressing, whisk together the mayonnaise, buttermilk, mustard, lemon juice, salt and pepper. Pour the dressing evenly over the salad and serve.
Courtesy Rose Reisman
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