Summer barbecue on a platter! This satisfying grilled chicken and pastrami salad with cooked eggs, avocado, corn on the cob, and a poppy seed vinaigrette is robust enough to serve as a full meal.
Grilled Chicken and Pastrami Cobb Salad
- Cooking and Prep: 20 m
- Serves: 6
Poppy Seed Vinaigrette
Prepare the Chicken
Add the chicken to a bowl and toss with the olive oil, Montreal chicken seasoning, and BBQ sauce.
Preheat your grill, grill pan or cast iron skillet to medium high and brush the grates with oil.
Grill the chicken for five to eight minutes per side or until the chicken is cooked through. Remove from the grill and let rest five to 10 minutes. Thinly slice the chicken.
Prepare the Pastrami
In the meantime, grill the pastrami strips on the grill for four to five minutes per side until slightly charred and crispy. Thinly slice the pastrami strips.
In a glass jar, combine all ingredients for the dressing and whisk or shake until combined. Taste, and adjust salt if necessary.
In a large salad bowl or platter, add the chopped Romaine lettuce. Top the salad with tomatoes, avocado, chicken, pastrami, corn kernels and eggs. Serve the salad alongside the poppy seed vinaigrette.
Sponsored by Meal Mart