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Icehouse Cobb Recipe

Name: Willie's Grill & Icehouses Icehouse Cobb Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 cups spring mix; 2 cups iceberg lettuce, shredded; 2 cups romaine lettuce, chopped; 0.5 cups ranch dressing; 1 lb boneless skinless chicken thighs or breasts; 0.5 cups buttermilk; 0.75 cups all-purpose flour; 0.25 cups cornstarch; 1 tsp smoked paprika; 1 tsp garlic powder; 0.5 tsp onion powder; 1 tsp kosher salt; 0.5 tsp black pepper; 1 cups vegetable oil (for frying); 4 slices bacon; 1 cup street corn (elote) — corn kernels; 1 tbsp mayonnaise (for corn); 1 tsp lime juice (for corn); 0.25 tsp chili powder (for corn); 2 each eggs, hard-boiled and diced; 1 cup cherry tomatoes, halved; 0.5 cups gorgonzola crumbles (or blue cheese); 0.5 cups mayonnaise; 0.25 cups sour cream; 1 tsp adobo chipotle peppers, minced (from can); 1 tsp adobo sauce (from can); 1 tbsp lime juice; 0.5 tsp honey; 0.25 tsp salt; 0.125 tsp black pepper

Inspired by Willie's Grill & Icehouse

Time45m

Serves4

Spring mix, iceberg, & romaine lettuce tossed in ranch & topped with fried chicken, bacon, street corn, diced egg, cherry tomatoes, gorgonzola crumbles, & a creamy chipotle sauce

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Ingredients

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Greens & base

4 cups spring mix

2 cups iceberg lettuce, shredded

2 cups romaine lettuce, chopped

1/2 cups ranch dressing

Fried chicken

1 lb boneless skinless chicken thighs or breasts

1/2 cups Buttermilk

3/4 cups 00 bread flour

1/4 cups Cornstarch

1 tsp Smoked paprika

1 tsp Watkins garlic powder

1/2 tsp Onion powder

1 tsp kosher salt

1/2 tsp black pepper

1 cups vegetable oil (for frying)

Toppings

4 slices bacon

1 cup street corn (elote) — corn kernels

1 tbsp mayonnaise (for corn)

1 tsp lime juice (for corn)

1/4 tsp chili powder (for corn)

2 each eggs, hard-boiled and diced

1 cup Cherry tomatoes, halved

1/2 cups gorgonzola crumbles (or blue cheese)

Creamy chipotle sauce & finish

1/2 cups Mayonnaise

1/4 cups Sour cream

1 tsp adobo chipotle peppers, minced (from can)

1 tsp adobo sauce (from can)

1 tbsp ReaLime juice

1/2 tsp Honey

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Method

Greens & base

Wash and spin dry the spring mix, shredded iceberg, and chopped romaine. Place in a large salad bowl and toss with 1/2 cup ranch dressing just before adding toppings so greens remain crisp.

Fried chicken

Marinate

Cut the chicken into 1/2–3/4-inch strips. Place strips in a bowl and pour 1/2 cup buttermilk over them; toss to coat and let sit 10–15 minutes at room temperature (or up to 1 hour refrigerated).

Breading

In a shallow dish combine 3/4 cup flour, 1/4 cup cornstarch, smoked paprika, garlic powder, onion powder, 1 tsp kosher salt, and 1/2 tsp black pepper. Remove chicken from buttermilk, letting excess drip off, then dredge each piece in the flour mix, pressing to coat well. Shake off excess.

Fry

Heat about 1 cup vegetable oil in a heavy skillet over medium-high heat until it reaches 350°F (175°C) or a small piece of bread sizzles and browns in ~20–30 seconds. Fry chicken in batches without crowding for 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack over a baking sheet to drain; keep warm in a 200°F (95°C) oven if desired.

Toppings

Bacon

Cook bacon in a skillet over medium heat until crisp, about 6–8 minutes, turning as needed. Transfer to paper towels to drain and cool, then chop into bite-size pieces.

Street corn

If using fresh or thawed corn: heat a small skillet over medium-high heat with a tiny drizzle of oil, add 1 cup corn and cook until lightly charred, about 4–5 minutes, stirring occasionally. Remove from heat and stir in 1 tbsp mayonnaise, 1 tsp lime juice and 1/4 tsp chili powder; season to taste with a pinch of salt.

Eggs & tomatoes & cheese

Peel and dice the two hard-boiled eggs. Halve the cherry tomatoes. Crumble the gorgonzola (if not pre-crumbled). Set aside for assembly.

Creamy chipotle sauce & finish

Make the sauce

Whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, 1 tsp minced chipotle pepper, 1 tsp adobo sauce, 1 tbsp lime juice, 1/2 tsp honey, 1/4 tsp salt and 1/8 tsp black pepper until smooth. Taste and adjust heat or acidity as desired (add more adobo for heat or more lime for brightness).

Assemble the salad

Arrange the dressed greens in a large shallow serving bowl or divide among 4 plates. Top evenly with fried chicken strips, chopped bacon, street corn, diced hard-boiled egg, halved cherry tomatoes, and gorgonzola crumbles.

Drizzle and serve

Drizzle the creamy chipotle sauce over the assembled salad (about 2–3 tbsp per serving) or serve on the side. Serve immediately so the fried chicken stays crisp.