Taste the Air-Chilled Difference®

Grilled Chicken Cobb Salad Platter

Grilled Chicken Cobb Salad Platter
Quick Recipe
Easy Recipe

Serves 6 to 8

This recipe provides a delicious addition to any cookout, and can easily be doubled or tripled for larger crowds.

    • Vinaigrette
    • 2 teaspoons Dijon mustard
    • 1 teaspoon kosher salt
    • 2 pinches freshly ground pepper
    • 3 tablespoons red wine vinegar
    • 3 tablespoons Sherry vinegar or white wine vinegar
    • 1 cup olive oil
    • 1 head romaine lettuce, cut or torn into bite-size pieces
    • 1½ pounds grilled Smart Chicken (boneless skinless breasts or thighs), sliced
    • 6 strips cooked bacon, roughly chopped
    • 2 ounces blue cheese, crumbled
    • 1 avocado, peeled, pitted, and thinly sliced
    • 2 hard-boiled eggs, peeled and cubed
    • 2 medium tomatoes, chopped
    • Kosher salt and freshly ground pepper to taste

    In a small bowl, make the vinaigrette by combining all ingredients except olive oil. Whisk until combined. Gradually add olive oil while whisking. Store in a sealed container or jar and refrigerate until ready to use. This vinaigrette can be stored up to two weeks.

    Spread the romaine onto a large platter. Arrange the chicken, bacon, cheese, avocado, eggs, and tomatoes in neat rows. Drizzle enough vinaigrette over the salad to lightly coat and serve.