Southwest Grilled Chicken Cobb Salad with Honey Mustard Ranch Dressing

Name: Southwest Grilled Chicken Cobb Salad with Honey Mustard Ranch Dressing
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: 6 servings
Ingredients: 1 ½ 1 ½ teaspoons smoked paprika; ¾ ¾ teaspoon coarse; 1 ½ 1 ½ teaspoons ground cumin; ¾ ¾ teaspoon garlic powder; ½ ½ teaspoon dried basil or Italian seasoning; ¼ ¼ teaspoon black pepper; ¼ ¼ teaspoon cayenne pepper; 2 2 tablespoons olive oil; 4-6 4-6 thin cut chicken breasts (see note); ½ ½ cup mayonnaise; 1 1 cup sour cream; ½ ½ cup buttermilk; 2 2 tablespoons Dijon mustard; 2 2 tablespoons honey; 1 1 teaspoon garlic powder; ¾ ¾ teaspoon dried oregano; ½ ½ teaspoon onion powder; ½ ½ teaspoon paprika; Pinch of cayenne pepper; Pinch of salt and pepper; 1-2 1-2 cups fresh or frozen corn; 2-3 2-3 heads Romaine lettuce; 1-2 1-2 cups cherry tomatoes; 1-2 1-2 avocados; 6-10 6-10 slices Bacon; 4-6 4-6 hard-boiled eggs

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4.9

153 reviews

Excellent

Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr
Servings
6 servings
Course
Main Course, Salad
Cuisine
American

Southwest Grilled Chicken Cobb Salad with Honey Mustard Ranch Dressing

Iris Warren

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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

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Ingredients

Servings

Grilled Chicken:

1 ½ 1 ½ teaspoons smoked paprika
¾ ¾ teaspoon coarse kosher salt
1 ½ 1 ½ teaspoons ground cumin
¾ ¾ teaspoon garlic powder
½ ½ teaspoon dried basil or Italian seasoning
¼ ¼ teaspoon black pepper
¼ ¼ teaspoon cayenne pepper more or less to taste
2 2 tablespoons olive oil
4-6 4-6 thin cut chicken breasts (see note)

Honey Mustard Ranch:

½ ½ cup mayonnaise light or regular
1 1 cup sour cream light or regular (can sub plain Greek yogurt)
½ ½ cup buttermilk
2 2 tablespoons Dijon mustard
2 2 tablespoons honey
1 1 teaspoon garlic powder
¾ ¾ teaspoon dried oregano
½ ½ teaspoon onion powder
½ ½ teaspoon paprika or smoked paprika
Pinch of cayenne pepper
Pinch of salt and pepper plus more to taste

Salad:

1-2 1-2 cups fresh or frozen corn thawed and patted dry, if frozen
2-3 2-3 heads Romaine lettuce chopped
1-2 1-2 cups cherry tomatoes halved
1-2 1-2 avocados chopped or sliced
6-10 6-10 slices Bacon cooked and crumbled
4-6 4-6 hard-boiled eggs chopped (see note)

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Instructions

For the chicken, preheat an outdoor grill to medium or medium-high. (Alternately, you could cook the chicken in a skillet on the stove or broil in the oven.)
Combine the smoked paprika, salt, cumin, garlic powder, basil (or Italian seasoning), black pepper, cayenne pepper, and olive oil to form a paste.
Rub the mixture evenly over the chicken and grill for 4-6 minutes per side until cooked through (alternately, you can let the chicken marinade for up to 8 hours). Tent with foil and set aside to rest for 10 minutes or so. Cut into slices or bite-size pieces.
For the dressing, combine all the ingredients in a blender or bowl and process/whisk until well-combined, adding more buttermilk to thin the consistency, if desired. Add additional salt and pepper, to taste, if needed. Refrigerate until ready to use (the dressing can be made several days in advance).
To toast the corn (optional - you can skip this step), heat 1 tablespoon oil in a nonstick 12-inch skillet over medium-high heat. When hot, add the corn and sauté until golden and toasty. Remove to a plate to cool slightly.
For the salad, place the lettuce on a platter or in a large bowl. Arrange the corn, tomatoes, avocados, bacon, eggs, and cooked chicken on top of the lettuce in sections.
Drizzle the dressing across the salad and toss everything together to serve OR toss the salad and serve the dressing alongside (do this if you anticipate leftovers so the salad doesn't get soggy with the dressing).

Notes

Eggs: I use this method for hard-boiled eggs.
Chicken: I prefer using thin cut chicken breasts for this recipe (and most other grilling recipes). I either buy thin cut chicken breasts or use regular chicken breasts and cut them in half lengthwise (like a hamburger bun) to make two thinner cutlets.
Grill: the chicken can be grilled right away - or for more flavor, after rubbing the chicken with the spice mixture, refrigerate for a couple hours.
Make-Ahead: the dressing can be made in advance and refrigerated for several days.

Nutrition Information

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Serving 1 Serving Calories 614kcal (31%) Carbohydrates 24g (8%) Protein 46g (92%) Fat 37g (57%) Saturated Fat 10g (50%) Cholesterol 316mg (105%) Sodium 928mg (39%) Fiber 5g (20%) Sugar 11g (22%)