chicken | main course | soups salads

Modern Chicken Cobb Salad

Prep Time: 1 hour Cooking Time: 25 Minutes 4-6 servings

Products Included In Recipe


Chicken Cobb Salad

1 Package Granny's Boneless, Skinless Chicken Breast
1 tsp | 10 ml sea salt
1 tsp | 10 ml ground pepper
1 tsp | 10 ml paprika
1/2 tsp | 5 ml cayenne
1 tsp | 10 ml onion powder
1 tsp | 10 ml garlic powder
8 slices prosciutto
to taste ground pepper
1 medium head romaine, chopped
1 avocado, peeled and sliced
1/2 cup | 125 ml grape tomatoes, sliced
2 hard boiled eggs, halved
1/2 cup | 125 ml red onion, thinly sliced
to serve prosciutto crisps

Blue Cheese Dressing

1/4 cup | 65 ml seasoned rice vinegar
3 oz Danish blue cheese, crumbled
1/3 cup | 85 ml olive oil
2 tbsp | 30 ml buttermilk or sour cream
1 tsp | 5 ml sugar


Chicken Cobb Salad

Preheat oven to (375°F | 190°C).
In small bowl combine salt, pepper, paprika, cayenne, onion powder and garlic powder. Rub spice mixture over chicken.
Place spiced chicken on a small baking sheet and bake until no longer pink. About 20-25 mins. Remove from oven and slice once cooled.
While the chicken is roasting, place prosciutto on a parchment lined baking sheet and sprinkle with pepper.
Bake the prosciutto for 8-10 minutes in same oven as the chicken or until prosciutto is crispy. Set aside until ready to use.
To assemble, arrange lettuce on bottom of a serving platter. Arrange sliced cooked chicken, crispy prosciutto, avocado, tomato, eggs, and onion in rows over salad.
Drizzle chilled dressing over salad just before serving. Top with prosciutto crisps.

Blue Cheese Dressing

Whisk together all ingredients in small bowl.
Cover and chill until ready to use.

Try this recipe with Granny's Boneless, Skinless Turkey Breast!

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