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Restaurants›Habitat Social Modern Kitchen›Chicken Cobb Salad Recipe

Chicken Cobb Salad Recipe

Name: Habitat Social Modern Kitchens CHICKEN COBB SALAD Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 2 servings
Cuisine: American
Ingredients: 6 cups heritage salad mix (or mixed baby lettuces, arugula, frisée); 1 cups cherry tomatoes, halved; 3 each hard-boiled eggs, quartered; 6 slices bacon, cooked and chopped; 3 oz blue cheese, crumbled; 1 each avocado, sliced; 1 tbsp red onion, thinly sliced; 1 cups fresh corn kernels (cut from about 2 ears) or frozen, thawed; 1 tbsp unsalted butter; 1 tsp olive oil; 1 tsp smoked paprika; 0.5 tsp kosher salt; 0.25 tsp freshly ground black pepper; 2 each boneless skin-on or skinless chicken thighs (about 6 oz each); 1 cups buttermilk; 1 tsp hot sauce (optional, for marinade); 1 cups all-purpose flour; 0.25 cups cornstarch; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp smoked paprika (or regular paprika); 1 tsp salt; 0.5 tsp black pepper; 1 cups vegetable oil (for frying); 0.25 cups mayonnaise; 0.25 cups plain Greek yogurt; 1 tbsp Dijon mustard; 1 tbsp white wine vinegar; 1 tsp lemon juice (fresh); 1 tsp honey

Inspired by Habitat Social Modern Kitchen

Time1h 15m

Serves2

Heritage salad mix, torched corn, avocado, topped with our famous fried chicken.

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Ingredients

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Salad Base

6 cups heritage salad mix (or mixed baby lettuces, arugula, frisée)

1 cups Cherry tomatoes, halved

3 each hard-boiled eggs, quartered

6 slices bacon, cooked and chopped

3 oz blue cheese, crumbled

1 each avocado, sliced

1 tbsp Red onion, thinly sliced

Torched Corn

1 cups fresh corn kernels (cut from about 2 ears) or frozen, thawed

1 tbsp Unsalted butter

1 tsp olive oil

1 tsp Smoked paprika

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

Famous Fried Chicken

2 each boneless skin-on or skinless chicken thighs (about 6 oz each)

1 cups Buttermilk

1 tsp hot sauce (optional, for marinade)

1 cups 00 bread flour

1/4 cups Cornstarch

1 tsp Watkins garlic powder

1 tsp Onion powder

1 tsp smoked paprika (or regular paprika)

1 tsp Celtic sea salt

1/2 tsp black pepper

1 cups vegetable oil (for frying)

Dressing (Creamy Dijon Vinaigrette)

1/4 cups Mayonnaise

1/4 cups plain Greek yogurt

1 tbsp Dijon mustard

1 tbsp white wine vinegar

1 tsp lemon juice (fresh)

1 tsp Honey

2 tbsp olive oil

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Garnish / Finish

1 tbsp fresh chives, chopped

2 each lemon wedges

Method

Famous Fried Chicken

Marinate

Pat chicken thighs dry. In a bowl, combine buttermilk and hot sauce. Submerge chicken in buttermilk mixture, cover and refrigerate for at least 1 hour (or up to overnight) to tenderize and flavor.

Prepare Coating

In a shallow dish, whisk together flour, cornstarch, garlic powder, onion powder, smoked paprika, salt and black pepper. Set aside.

Coat Chicken

Remove chicken from buttermilk, let excess drip off, then dredge thoroughly in the flour mixture, pressing to adhere a thick crust. Place coated pieces on a wire rack and rest 10 minutes to help coating set.

Fry

Pour vegetable oil into a heavy skillet (cast iron preferred) to a depth of about 1/2 inch and heat over medium-high until oil reads 350°F (or a small breadcrumb sizzles immediately). Add chicken, skin-side down if applicable, and fry 4–6 minutes per side until golden brown and internal temperature reaches 165°F. Adjust heat as needed to avoid burning. Transfer to a wire rack set over a baking sheet and keep warm in a 200°F oven if making ahead.

Slice

Once slightly cooled, slice or chop chicken into large strips or bite-size pieces for topping the salad.

Torched Corn

Heat a skillet over medium-high heat and add butter and olive oil. When foaming subsides, add corn and cook, stirring occasionally, until corn begins to brown and char in spots, about 6–8 minutes. If you have a kitchen torch, transfer corn to a heatproof plate and quick-torch the kernels to get additional char (optional). Stir in smoked paprika, salt and pepper. Remove from heat and keep warm.

Dressing (Creamy Dijon Vinaigrette)

In a small bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, white wine vinegar, lemon juice and honey until smooth. Slowly whisk in olive oil until emulsified. Season with salt and pepper to taste. Taste and adjust acidity or sweetness if needed. Refrigerate until ready to assemble.

Salad Base & Assembly

Assemble the salad on a large platter or divide between two plates. Lay the heritage salad mix as a base. Arrange halved cherry tomatoes, quartered hard-boiled eggs, chopped bacon, sliced avocado and thinly sliced red onion over the greens in separate sections (classic Cobb style) or evenly distributed.

Scatter the warm torched corn over the salad.

Top with sliced fried chicken, distributing evenly.

Drizzle the creamy Dijon vinaigrette over the assembled salad (or serve on the side). Sprinkle crumbled blue cheese and chopped chives over the top. Serve with lemon wedges.

Optional: Offer extra hot sauce or cracked black pepper at the table.