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Recipe by Chaya Suri Leitner

Cobb Salad with Roasted Chicken and Corn

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Cobb Salad with Roasted Chicken and Corn
Meat Meat
Easy Easy
6-8 Servings
Allergens

Contains

- Egg
1 Hour, 10 Minutes
Diets
- Gluten Free - Low Carb

This Cobb salad is a delicious and healthy summer dinner. It’s a favorite recipe of mine, and my kids absolutely love it. Plus, it’s easy to make and transport, making it a great option for picnics or a relaxing evening at the beach. It’s sure to be a hit with everyone! Originally, I started with just a little toasted sesame oil to add great, bold flavor and then the rest just flowed. Serve this with plain rice and Asian Cabbage Slaw for the whole experience.

Ingredients

Cobb Salad

  • 6 boneless chicken breasts

  • 8 cups chopped romaine lettuce

  • 2 cups cherry tomatoes, halved

  • 1 large avocado, diced

  • 1/2 red onion, thinly sliced

  • 6 hard-boiled eggs, peeled and cut in 6

Spice Blend

  • 2 tablespoons Pereg Smoked Paprika

  • 1 tablespoon onion powder

  • 1 tablespoon garlic powder

  • 1 teaspoon dry parsley

  • 1 teaspoon salt

  • 1/2 teaspoon cumin

  • 1/2 teaspoon chili pepper

  • 1/2 teaspoon sumac

Corn

  • 2 tablespoons spice blend (see above)

Dressing

  • salt, to taste

  • black pepper, to taste

Garnishes (Optional)

Directions

Prepare the Spice Blend

1.

In a small bowl, combine the ingredients for the spice blend. Mix well.

Prepare the Chicken and Corn

1.

Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius) and line two baking sheets with Gefen Parchment Paper. Pat the chicken dry with paper towels and generously rub the spice mix over the chicken.

2.

In another bowl, toss the frozen corn kernels with olive oil and spice blend.

3.

Arrange the chicken and corn kernels on the prepared baking sheets, making sure they’re in a single layer. Roast in the oven for 25–30 minutes, or until the chicken is cooked through and the corn is golden brown.

4.

Alternatively, if you want to grill the chicken and corn instead of roasting, preheat the grill to medium-high heat. Grill the chicken for about five to six minutes per side, or until the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius). Grill the corn kernels on a skillet for about eight to 10 minutes, or until charred on all sides.

5.

Remove the chicken and corn from the oven (or grill) and let the chicken rest for a few minutes before serving.

Prepare the Salad

1.

In a large shallow bowl, place the chopped romaine lettuce, then arrange the cherry tomatoes, avocado, and red onion on top.

2.

Slice the cooled chicken and add it with the corn.

3.

Place the hard-boiled eggs around the edges of the bowl.

Prepare the Dressing

1.

Whisk together the ume vinegar, Dijon mustard, and garlic in a small bowl. Slowly whisk in the olive oil, then season with salt and pepper to taste.

2.

Drizzle the dressing over the salad and toss to coat.

3.

If desired, garnish with veggie stick salad toppers and fresh cilantro or parsley.

Credits

Photography and Styling by Sina Mizrahi

Recipe tags

chaya suri leitner cobb salad corn cutlets grilled roasted chicken summer
Cobb Salad with Roasted Chicken and Corn

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