A recipe for an Easy Summer Chicken Cobb Salad with delicious summery additions. It’s a beautifully filling meal.
I’m in love with this easy Summer Chicken Cobb Salad. Not just because it’s absolutely beautiful but because it’s freaking delicious. It has all the elements of your classic cob salad with some tasty Summer additions.
What makes it light and Summery? The lemon roasted chicken, grilled corn on the cob and fresh Summer vegetables, of course. No worries about turning the oven on in the Summer. I made that chicken in my pressure cooker. Summer begs for the addition of fresh veggies and light dishes. There’s another reason I love this salad. I’ve started half marathon training and need easy power packed meals.
As a busy mom, I have a tendency not to eat enough during the day. Luckily, this salad is extremely easy to put together and is packed with nutrition. It has protein, good fats and tons of vitamins and minerals. If I need some extra protein I add edamame. Okay… are you looking at me sideways? You’re thinking “C’mon El a salad.” Yes, a salad.
Don’t worry this is a salad that will wow your taste buds. No plain ‘ol iceburg lettuce. We’re stepping this salad up a notch with tons of flavors and textures. It keeps the classics, like bacon, boiled eggs and avocado. But I’ve added some other delicious summery twists in here.
Are you are fan of Ranch Dressing? It’s not favorite of mine, and since I’m trying to keep this Summer Chicken Cobb Salad nice and light it has dijon vinaigrette dressing. Of course, if you like ranch dressing use it. Either way this salad will be tasty and filling. Ready to excite those tastebuds with a salad? C’mon.
Easy Summer Chicken Cobb Salad
Makes 4 servings
- 3 boiled eggs
- 6 slices cooked bacon
- 2 cups chicken
- 1/2 pint grape tomatoes
- 2 ears grilled corn
- 6 cups mixed lettuce blend (I used 5 lettuce mix)
- 2 carrots, julienned
- 4 radishes, sliced thin
- 1/2 cup edamame, shelled
- 1 avocado peeled, pitted and cut into chunks
- 1/2 cup blue cheese crumbles
- 1/4 cup red wine vinegar
- 2 garlic cloves, minced
- 2 tablespoons lemon juice
- 1 teaspoon Worcestershire sauce
- 2 tablespoons water
- 1 teaspoon Dijon mustard
- 1/2 teaspoon sugar
- 1/2 tsp salt
- 1/4 tsp pepper
Tools: sharp knife, large bowl, pint jar (with lid)
Peel and chop boiled eggs put aside.
Chop bacon, chicken and slice grape tomatoes in half.
Remove corn from cob.
In a large bowl (or platter) add lettuce, boiled eggs, bacon, chicken, grape tomatoes, carrots, radishes, edamame, corn, avocado and blue cheese crumbles.
For dressing combine all ingredients in a pint jar. Place top securely on pin jar and shake vigorously.
Drizzle dressing and serve.
Yeah … you’re hungry now. You didn’t know a salad could look this good or make you this hungry. It’s so easy you can make it today. You probably already have everything you need in the house.
Go ahead! Oh, and don’t forget to send me a pic.