Name: The Other Place Clives CAJUN CHICKEN COBB SALAD Recipe
Cook time: 40 min
Total time: 40 min
Yield: 2 servings
Cuisine: Cajun
Ingredients: 2 pieces boneless skinless chicken breasts; 2 tbs Cajun seasoning (store-bought or homemade); 2 tbs olive oil (for chicken and cooking); 6 pieces bacon strips; 2 pieces eggs (large); 0.5 cups blue cheese crumbles; 0.25 cups black olives (sliced); 1 pieces ripe avocado; 2 pieces ripe tomatoes; 6 pieces baby bella (cremini) mushrooms; 6 cups mixed salad greens (romaine + mixed leaves); 0.25 cups mayonnaise; 0.25 cups sour cream or Greek yogurt; 1 tbs lemon juice; 1 tsp red wine vinegar; 1 tsp Dijon mustard; 0.5 tsp hot sauce (optional); 0.5 tsp salt; 0.25 tsp black pepper; 2 tsp water (to thin); 1 tsp olive oil (for sautéing mushrooms); 1 tsp butter (optional for mushrooms); 0.5 tsp kosher salt; 0.25 tsp freshly ground black pepper

Method

Salad proteins & toppings

Prepare chicken

Pat chicken breasts dry. Rub each breast with 1 tablespoon olive oil and 1 tablespoon Cajun seasoning, coating both sides. Let rest at room temperature 10 minutes while you prepare other ingredients.

Grill chicken

Preheat grill or grill pan to medium-high (about 400°F / 200°C). Grill chicken 5-7 minutes per side, until internal temperature reaches 165°F (74°C) and juices run clear. Remove from grill and tent with foil; rest 5 minutes, then slice into 1/2-inch strips.

Cook bacon

While chicken rests, heat a skillet over medium heat. Add bacon strips and cook until crisp, 6-8 minutes, turning occasionally. Transfer to a paper towel-lined plate to drain and cool, then chop into 1/2-inch pieces.

Hard-boil eggs

Place eggs in a small saucepan and cover with cold water by 1 inch. Bring to a boil over high heat. Once boiling, cover, remove from heat and let sit 9 minutes. Drain and cool under cold running water or an ice bath for 5 minutes. Peel and quarter each egg.

Blue cheese & olives

Measure blue cheese crumbles and slice black olives if not pre-sliced; set aside for assembly.

Vegetables & add-ins

Prepare greens and tomatoes

Wash and thoroughly dry the mixed salad greens. Core and cut tomatoes into wedges (about 6 wedges total). Place greens on a large serving platter or divide between 2 plates.

Slice avocado

Halve the avocado, remove the pit, scoop out flesh and slice into 1/4-inch slices. To prevent browning, toss gently with a squeeze of lemon juice or place on the salad just before serving.

Sauté mushrooms

Slice mushrooms if large. Heat 1 teaspoon olive oil and 1 teaspoon butter in a skillet over medium-high heat. Add mushrooms and a pinch (~1/8 tsp) of kosher salt and sauté until golden and any liquid evaporates, about 4-5 minutes. Season with a pinch of black pepper. Remove from heat and cool slightly.

Dressing

Make dressing

Whisk together mayonnaise, sour cream (or Greek yogurt), lemon juice, red wine vinegar, Dijon mustard, hot sauce (if using), salt and black pepper in a small bowl. Add water 1 teaspoon at a time to reach a pourable consistency (about 2 teaspoons). Taste and adjust seasoning.

Assembly & serve

Arrange the salad: On the bed of mixed greens, arrange sliced grilled Cajun chicken, chopped bacon, quartered hard-boiled eggs, avocado slices, tomato wedges, sautéed mushrooms, blue cheese crumbles and sliced black olives in rows or sections across the greens for a classic Cobb presentation.

Dress and finish: Drizzle the prepared dressing over the salad (or serve on the side). Finish with an additional sprinkle of Cajun seasoning on the chicken if desired and a small grind of black pepper. Serve immediately.

Cajun Chicken Cobb Salad Recipe