The Chef

Restaurants

Meals

Drinks

Restaurants›American Social - Bar & Kitchen›Grilled Chicken Cobb Recipe

Grilled Chicken Cobb Recipe

Name: American Social - Bar & Kitchens GRILLED CHICKEN COBB Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 6 cups Romaine lettuce; 2 cups Baby spinach; 1 cups Cherry tomatoes; 1 each English cucumber; 1 each Avocado; 2 each Boneless skinless chicken breasts; 4 slices Cooked bacon strips, chopped; 2 each Hard-boiled eggs; 3 tbs Blue cheese crumbles; 2 tbs Green onions (scallions), sliced; 1 cup Cooked farro or quinoa; 2 tbs Olive oil; 1 tbs Lemon juice; 1 tsp Garlic, minced; 1 tsp Dried oregano; 1 tsp Kosher salt; 1 tsp Black pepper; 1 cups Store-bought ranch dressing; 2 tbs Buttermilk (optional to thin); 1 tsp Fresh parsley, chopped; 1 tsp Extra-virgin olive oil; 2 each Fresh lemon wedges; 0 to taste Salt and pepper

Inspired by American Social - Bar & Kitchen

Time40m

Serves4

blue cheese crumbles, ranch

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Salad Base

6 cups Romaine lettuce

2 cups Baby spinach

1 cups Cherry tomatoes

1 each English cucumber

1 each Avocado

Protein & Toppings

2 each Boneless skinless chicken breasts

4 slices Cooked bacon strips, chopped

2 each Hard-boiled eggs

3 tbs Blue cheese crumbles

2 tbs Green onions (scallions), sliced

Grains (optional)

1 cup Cooked farro or quinoa

Chicken Marinade

2 tbs olive oil

1 tbs ReaLemon lemon juice

1 tsp Garlic, minced

1 tsp Dried oregano

1 tsp Kosher salt

1 tsp black pepper

Ranch Dressing

1 cups Store-bought ranch dressing

2 tbs Buttermilk (optional to thin)

1 tsp Fresh parsley, chopped

Finishing

1 tsp Extra-virgin olive oil

2 each Fresh lemon wedges

0 to taste Celtic salt and pepper

Method

Chicken Marinade & Grill

Marinate chicken

Pat chicken breasts dry. In a bowl combine 2 tbs olive oil, 1 tbs lemon juice, 1 tsp minced garlic, 1 tsp dried oregano, 1 tsp kosher salt and 1 tsp black pepper. Add chicken and coat evenly. Marinate at room temperature 15 minutes or in the refrigerator 30–60 minutes.

Preheat grill

Preheat an outdoor grill or grill pan to medium-high (about 400°F / 200°C). Oil the grates or brush the pan with a little oil to prevent sticking.

Grill chicken

Grill chicken 5–7 minutes per side, until internal temperature reaches 165°F (74°C) and juices run clear. Remove from heat and let rest 5 minutes, then slice into 1/2-inch strips or bite-size pieces.

Prepare Salad Base & Grains

While chicken rests, core and halve the cherry tomatoes. Peel (if desired) and slice the English cucumber into half-moons. Pit and slice the avocado. In a large bowl toss together 6 cups chopped romaine and 2 cups baby spinach. If using grains, stir in 1 cup cooked farro or quinoa so it’s evenly distributed and slightly warm.

Assemble Toppings

Slice the 2 hard-boiled eggs into quarters. Chop the 4 bacon slices. Arrange the sliced grilled chicken, chopped bacon, egg quarters, halved cherry tomatoes, cucumber slices, avocado slices and 3 tbs blue cheese crumbles in rows or sections over the greens for a classic Cobb presentation. Sprinkle 2 tbs sliced green onions on top.

Ranch Dressing & Finish

If desired, thin the 1 cup store-bought ranch with up to 2 tbs buttermilk for a looser consistency and stir in 1 tsp chopped fresh parsley. Drizzle dressing over the assembled salad, or serve on the side. Finish with a light drizzle of 1 tsp extra-virgin olive oil and a squeeze of fresh lemon. Season with salt and pepper to taste.

Serve

Serve immediately while the grilled chicken is still slightly warm. Toss portions if desired and enjoy.