Yield: 4 servings
Another winner from Chrissy Teigen’s Cravings cookbook! I’ve slightly adapted the recipe to my taste, but it’s not too far off from her original. The honey mustard-ranch is everything I want in a dressing and perfectly offsets the spicy chicken while still leaving a little burn on your lips. Cobb salad traditionally has greens, bacon, blue cheese, hard-boiled eggs (NOT my favorite), tomato, bacon, chicken, and avocado, served with a red wine vinaigrette…add or subtract ingredients to your liking.
1/2 cup mayonnaise
1/4 cup buttermilk
2 tablespoons Dijon mustard
1 tablespoon honey
1/4 teaspoon dried oregano, crushed in your fingers
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon paprika
Pinch of cayenne pepper, or to taste
Kosher salt and freshly ground black pepper, to taste
1 tablespoon finely minced chives
2 tablespoons finely chopped flat-leaf parsley
1 tablespoon paprika
1 teaspoon kosher salt
1/4 teaspoon fresh thyme leaves, finely minced
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
3 tablespoons vegetable oil
1 tablespoon honey
1 teaspoon Sriracha
2 boneless skinless chicken breasts (about 3/4 to 1 pound)
1 head romaine, core removed and chopped into bite-sized pieces
1 cup cherry tomatoes, halved or quartered (depending on size)
1 large avocado, cubed
6 slices bacon
1/2 cup sharp cheddar cheese, coarsely shredded
1/4 cup blue cheese, crumbled
1 cup corn kernels (frozen, fresh or canned)
Hard-boiled eggs, optional
Mix all the ingredients for the dressing in a medium bowl and refrigerate until ready to serve.
Preheat the oven to 400° and line a large baking sheet with foil. Place the bacon on the sheet in a single layer and cook for 12 to 16 minutes, until golden brown and crispy. Drain on paper towels. When cool enough to handle, crumble into small pieces. Reserve one tablespoon of bacon fat to cook the corn.
Lower the oven to 350° and line a small baking sheet with foil. Mix all the chicken rub ingredients together and spread all over the chicken breasts. Bake for 15 to 20 minutes, or until the internal temperature reads 155°. When the chicken is about halfway through the cooking time, use a spatula to spread the rub around on the breasts, as it has a tendency to clump in spots.. Set aside to cool slightly. When cooled, slice into small, bite-size slices.
While the chicken cooks, sauté the corn in a small skillet over medium heat for 5 minutes in one tablespoon reserved bacon fat. Set aside to cool slightly.
When ready to serve, mix about half of the dressing with the Romaine and toss to coat. Arrange in a serving bowl and top with the tomatoes, avocado, bacon, corn, chicken and cheese (and any other optional ingredients you choose to use). Don’t serve anything hotter than warm to lukewarm in the salad or it will wilt the greens and really flatten the taste in the salad. Drizzle a little more dressing over the top and serve any remaining dressing on the side.
Inspiration: Cobb Salad with Honey Mustard-Ranch Dressing, Cravings by Chrissy Teigen