Summer Cobb Salad

No ratings yet

Brighten up your dinner menu with this fresh Summer Cobb Salad. Crunchy romaine is layered with tender bites of chicken, cherry tomatoes, sweet corn, smoky bacon, and tangy blue cheese. Drizzle it with a creamy basil dressing for an absolutely crave-worthy meal.

Prep Time15

Cook Time15

Total Time30

Course: Main Course, Salad

Cuisine: American

Servings:

Calories: 569kcal

Author: Valerie Brunmeier

Ingredients

2 small romaine hearts halved and chopped about 6 to 7 cups chopped
2 cups cooked chopped chicken breast I used rotisserie chicken
1 heaping cup cherry and/or grape tomatoes assorted colors, halved
2 medium ears yellow or bi-color corn or 1 cup frozen corn, thawed
5 slices bacon cooked and crumbled
1 large avocado chopped
⅓ cup crumbled blue cheese plus extra for serving
1 recipe Basil Buttermilk Dressing or your favorite bottled Ranch dressing
fresh basil for garnish

Instructions

Place the romaine in a large shallow bowl or on a large platter. Place the chicken, tomatoes, corn, bacon, avocado and blue cheese in separate sections over the lettuce. Season with a touch of salt and pepper and drizzle with some of the dressing and garnish with fresh basil.
Serve with the remaining dressing and additional blue cheese on the side.

To Cook the Ears of Corn

Bring a large pot of water to a vigorous boil. Add the ears of corn and cook, uncovered, for about 5 minutes, or just until crisp tender. Drain immediately and rinse with cold water until cool to the touch. Alternately, you can brush with a little vegetable or canola oil and grill briefly.

To Cook the Bacon

Preheat your oven to 400 degrees F and line a rimmed baking sheet with heavy duty foil or parchment paper. Place the bacon in an even layer and transfer the baking sheet to the oven. Bake for about 15 minutes or until nicely crisped.
Remove the pan from the oven and transfer the bacon to paper towels to drain. Cover with another paper towel to blot the excess grease.

Nutrition