Cobb Salad Recipe
Char grilled chicken, grit cake, Cajun cream, peppers & onions
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Ingredients
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Salad base
Char-grilled chicken
Grit cake
Peppers & onions
Cajun cream
Finishing & garnish
Method
Char-grilled chicken
- 1
Prep chicken
Pat chicken breasts dry. In a small bowl combine 2 tbsp olive oil, 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp smoked paprika and 1/2 tsp garlic powder. Rub mixture evenly over both sides of the chicken.
- 2
Char-grill
Preheat a grill or grill pan over medium-high heat until hot. Grill chicken 5–7 minutes per side (depending on thickness), until internal temperature reaches 165°F (74°C) and you have good char marks. Transfer to a cutting board and rest 5 minutes, then slice thinly against the grain.
Grit cake
- 3
- 4
Finish grits
Stir in 1 cup whole milk, 2 tbsp butter and 3/4 cup grated sharp cheddar until melted and smooth. Adjust salt to taste. Spread the cooked grits in an even 1/2-inch layer in a lightly oiled 8x8-inch dish. Chill in the refrigerator at least 30 minutes (or until firm) to set.
- 5
Pan-fry grit cakes
When firm, turn the chilled grits out onto a cutting board and cut into four rounds or squares. Heat 2 tbsp vegetable oil in a skillet over medium-high heat. Fry grit cakes 2–3 minutes per side until golden and crisp. Drain on paper towels and keep warm.
Peppers & onions
- 6
Sauté peppers & onions
Heat 1 tbsp olive oil in a skillet over medium-high heat. Add thinly sliced red and yellow bell peppers and sweet onion. Sprinkle 1/2 tsp Cajun seasoning and 1/4 tsp kosher salt over the vegetables. Sauté, stirring occasionally, until softened and slightly caramelized, about 6–8 minutes. Keep warm.
Cajun cream
- 7
Make dressing
In a small bowl stir together 1/2 cup sour cream, 1/4 cup mayonnaise, 1 tbsp lemon juice, 1 tsp Cajun seasoning, 1/2 tsp hot sauce (optional) and 1/4 tsp black pepper until smooth. Taste and adjust seasoning or lemon to balance. Chill until ready to use.
Salad assembly
- 8
Assemble salad
In a large shallow bowl or on a platter combine 6 cups chopped romaine and 2 cups mixed baby greens. Arrange halved cherry tomatoes, chopped bacon, quartered hard-boiled eggs, sliced avocado, and blue cheese crumbles in sections across the greens (classic Cobb-style).
- 9
Add warm components
Place char-grilled chicken slices and two crisp grit cake pieces on the salad. Spoon the warm sautéed peppers & onions over or beside the chicken and grit cake so they mingle with the toppings.
- 10