I’ve shared a Cobb salad before – with a spiced chicken rub and honey mustard ranch dressing- and I still LOVE that one. Today’s Cobb Salad is a classic, simpler version. The buttermilk marinade is the secret to super juicy grilled chicken. You can add extra spices to the marinade but it’s great with just the garlic and a pinch of cayenne. I’m not big on blue cheese so I use goat cheese crumbles instead. Avocado is a must. And grilled corn off the cob is a great addition… you’re already heating up the grill so why not throw some fresh corn on with the chicken?! My husband usually complains if I serve a salad as a main dish, but not this one! It’s so protein-packed, it’ll satisfy anyone.

Grilled Chicken Cobb Salad

INGREDIENTS

Grilled Chicken:
2 lbs. boneless, skinless chicken breasts (I slice them in half for easy grilling)
1 cup buttermilk
1/2 tsp. kosher salt 
pinch of freshly ground black pepper
pinch cayenne pepper (optional)
2 cloves garlic, finely minced

Salad:
3 medium hearts romaine lettuce, chopped (sometimes I use a combo of romaine and spring mix)
6 slices bacon, cooked and crumbled
6 hard-boiled eggs, chopped 
1 cup cherry or regular tomatoes, halved
2 avocados, pitted and chopped
1/2 cup crumbled goat cheese (or blue cheese, feta, cheddar etc.)

Dressing:
1/4 cup red wine vinegar 
1/4 cup neutral-flavored oil like grape-seed or canola 
1/4 cup mayonnaise (I use half mayonnaise and half plain Greek yogurt)
1/2 Tbsp. Dijon mustard
1 tsp. sugar
salt and freshly ground black pepper, to taste

DIRECTIONS

1. Place the chicken in a shallow dish or gallon-size resealable bag. Whisk together the buttermilk, salt, pepper, cayenne (if using), and garlic. Pour the mixture over the chicken, coat well. Cover the dish or seal the bag and refrigerate for at least 30 minutes or up to 8 hours.
2. Preheat a grill to medium or medium-high and grill the chicken (discard remaining marinade) for 3-4 minutes per side, until cooked through and an instant-read thermometer registers 165 degrees.
3. Remove the chicken from the grill and tent with foil for 5-10 minutes before serving.
4. In a large bowl add the chopped lettuce. Top with bacon, chopped hard-boiled eggs, tomatoes, avocados and cheese.
5. For the dressing, combine all the ingredients in a blender or food processor and process until combined (or whisk together in a small bowl).
6. Drizzle the salad with about 2/3 of the dressing and toss lightly. Add more dressing to taste, if desired.
7. Serve the grilled chicken topped with the salad (or serve it alongside). You can also chop up the chicken and toss with the other salad ingredients.

Salad adapted from Mel’s Kitchen Cafe, Marinade adapted from Fine Cooking