Print Options:

Cobb Salad with Dilly Dijon Dressing

Yields4 ServingsPrep Time40 minsCook Time10 minsTotal Time50 mins

The Cobb Salad is a classic, satisfying meal packed to the brim with spice-rubbed chicken, roasted corn, hard boiled eggs, bacon, blue cheese, and plenty of vegetables. Drizzled with a tangy and herbaceous dressing, this salad is perfect for summertime feasting.

Cobb-Salad-with-Dilly-Dijon-Dressing

Ingredients
Chicken and Corn:
 1 ½ tsp smoked paprika
 ½ tsp salt
 1 tsp dry mustard powder
 1 tsp ground cumin
 1 tsp ground coriander
 1 tsp garlic powder
 ½ tsp dried thyme
 ¼ tsp onion powder
 ¼ tsp cayenne pepper
 ¼ tsp black pepper
 2 Tbsp canola oil, divided
 2 boneless, skinless chicken breasts
 11 (12 oz/341mL) can corn
Dressing:
 ½ cup mayonnaise
 ¼ cup sour cream or plain yogurt
 3 Tbsp finely chopped fresh dill
 2 Tbsp finely chopped fresh parsley or basil
 2 Tbsp Dijon mustard
 2 Tbsp liquid honey
 2 Tbsp lemon juice
Salad:
 1 head iceberg or romaine lettuce, chopped
 1 cup cherry tomatoes, halved
 1 cup sliced cucumber
 1 avocado, sliced
 5 slices of cooked bacon, chopped
 2 hard boiled eggs, chopped
 ½ cup crumbled blue cheese, optional
Instructions
1

Preheat the oven to 350ºF. Line a baking sheet with parchment paper.

2

To prepare the chicken and corn, stir together all of the spices in a small bowl. Pour 1 Tbsp of the oil in another small bowl and add 1 1/2 Tbsp of the spice mixture, stirring well to combine. Rub this mixture on both sides of the chicken breasts and place on the baking sheet. Roast for 25-30 minutes, until a thermometer inserted into the thickest part of the breast reads 170ºF.

3

Drain and rinse the can of corn. Place it in a bowl with 1 Tbsp of oil and 2 tsp of the spice mixture. Stir well. At the halfway point of roasting the chicken, spread the corn on the same baking sheet as the chicken, making sure it is in an even layer. Roast for 15 minutes, or until the chicken is cooked.

4

To make the dressing, whisk all of the ingredients in a medium bowl, along with the remaining spice mixture. Season with more salt and pepper, if needed.

5

When the chicken and corn are cooked, remove from the oven. Place the chicken on a plate, cover with foil and let rest for 15 minutes before slicing.

6

On a large platter, place the chopped lettuce on the bottom. Arrange the remaining salad ingredients in an eye-catching fashion. Add the sliced chicken and roasted corn. Drizzle with the dressing and serve immediately.

Nutrition Facts

Serving Size 2 cups

Servings 0

Amount Per Serving
Calories 680
% Daily Value *
Total Fat 49g76%

Saturated Fat 11g56%
Cholesterol 170mg57%
Sodium 1010mg43%
Potassium 657mg19%
Total Carbohydrate 30g10%

Dietary Fiber 8g32%
Sugars 18g
Protein 47g94%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Pin It on Pinterest