Grilled Chicken Cobb Salad with Red Wine Vinaigrette

Name: Grilled Chicken Cobb Salad with Red Wine Vinaigrette
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 1½ lb (2 large breasts) (680 g) boneless, skinless chicken breasts, pounded to an even ¾-inch (2 cm) thickness; 2 tbsp (30 ml) olive oil, 5 tsp for the rub, 1 tsp reserved for the grill grates; 1 tsp (2½ g) smoked paprika; ½ tsp (1½ g) garlic powder; 1 tsp (5 g) kosher salt; ½ tsp (1 g) black pepper, freshly ground; 4 large (200 g) large eggs, cold, straight from the fridge; 8 slices (225 g) thick-cut bacon, cut crosswise into 1-inch (2.5 cm) pieces; 2 hearts (340 g) romaine hearts, washed, thoroughly dried, and chopped into bite-size pieces; 1 cup, packed (30 g) baby arugula, washed and dried; 1 pint (300 g) cherry or grape tomatoes, halved; 2 medium (300 g) ripe avocados, halved, pitted, and cut into ½-inch (1.5 cm) cubes; 1 tsp (5 ml) fresh lemon juice, for tossing with the avocado; 4 oz (115 g) blue cheese, crumbled into small pieces; 2 tbsp (6 g) fresh chives, finely chopped; 1 small (about 2 tbsp) (30 g) small shallot, minced very fine; 2 tbsp (30 ml) red wine vinegar; 2 tsp (10 ml) fresh lemon juice; 1 tsp (5 g) Dijon mustard; 1 tsp (7 g) honey; ½ cup (120 ml) extra-virgin olive oil; ½ tsp (2½ g) kosher salt; ¼ tsp (½ g) black pepper, freshly ground

From the MyKitchenBank Kitchen

Smoky grilled chicken, crisp bacon, creamy avocado, tangy blue cheese, firm hard-boiled eggs and sweet tomatoes are arranged in neat rows over lightly dressed romaine and arugula. A balanced shallot vinaigrette goes on the side for drizzling. It is a full dinner in a bowl.

Prep: 35 min
Cook: 25 min
Wait: 20 min
Total: 1 hr 20 min
Makes: 4 main-course salads

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Ingredients

4 servings

For the chicken
1½ lb (2 large breasts) (680 g) boneless, skinless chicken breasts, pounded to an even ¾-inch (2 cm) thickness
2 tbsp (30 ml) olive oil, 5 tsp for the rub, 1 tsp reserved for the grill grates
1 tsp (2.5 g) smoked paprika
½ tsp (1.5 g) garlic powder
1 tsp (5 g) kosher salt
½ tsp (1 g) black pepper, freshly ground
For the salad
4 large (200 g) large eggs, cold, straight from the fridge
8 slices (225 g) thick-cut bacon, cut crosswise into 1-inch (2.5 cm) pieces
2 hearts (340 g) romaine hearts, washed, thoroughly dried, and chopped into bite-size pieces
1 cup, packed (30 g) baby arugula, washed and dried
1 pint (300 g) cherry or grape tomatoes, halved
2 medium (300 g) ripe avocados, halved, pitted, and cut into ½-inch (1.5 cm) cubes
1 tsp (5 ml) fresh lemon juice, for tossing with the avocado
4 oz (115 g) blue cheese, crumbled into small pieces
2 tbsp (6 g) fresh chives, finely chopped
For the vinaigrette
1 small (about 2 tbsp) (30 g) small shallot, minced very fine
2 tbsp (30 ml) red wine vinegar
2 tsp (10 ml) fresh lemon juice
1 tsp (5 g) Dijon mustard
1 tsp (7 g) honey
½ cup (120 ml) extra-virgin olive oil
½ tsp (2.5 g) kosher salt
¼ tsp (0.5 g) black pepper, freshly ground

Equipment (17)

Grill or heavy grill pan (cast iron works well)
Large skillet (12-inch / 30 cm)
Medium saucepan
Large bowl for the ice bath (about 3 quarts / 3 L)
Second large bowl for tossing the greens
Slotted spoon
2 pairs of tongs (one for raw chicken, one kept clean for cooked chicken)
Salad spinner (or clean kitchen towel)
Meat mallet or rolling pin and plastic wrap or a zip-top bag
Instant-read thermometer
Large platter or wide shallow serving bowl (about 14 inches / 35 cm)
Jar with lid for the dressing
2 cutting boards (one for raw chicken only) and a sharp knife
Clean plate for the cooked chicken
Paper towels
Hot soapy water and dish soap for washing up
Kitchen timer

Steps

Before you start

Read the steps once first: the eggs, bacon and chicken prep overlap, and the dressing is made while the grill preheats. Set a timer for the eggs the moment they go in the water.
Take the chicken out of the fridge when you start so it isn't ice-cold on the grill. It will sit at room temperature for about 20 minutes in total, which is safe.
Set aside a 'raw chicken' cutting board, tongs and plate, and a separate clean board, tongs and plate for cooked chicken and the toppings. Never swap them.
Choose avocados that yield slightly to gentle pressure, and cut them last so they stay green.
Fill a large bowl with ice and cold water before the eggs go on to boil.

1
Boil eggs, make ice bath
- Fill a large bowl with ice and cold water and set it next to the stove.
- Bring a medium saucepan of water, about 2 inches (5 cm) deep, to a rolling boil over high heat.
- Gently lower the 4 cold eggs in with a spoon, then reduce the heat to medium-high so the water keeps a steady gentle boil.
- Set a timer for exactly 10 minutes.
- Start step 2 right away.
- When the timer rings, lift the eggs out with a slotted spoon into the ice bath.
- Leave them there for at least 10 minutes, and up to 40, until step 8.
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Ready when: After 10 minutes of boiling and 10 minutes of chilling, the eggs feel fully cold. The yolks will be fully set and pale yellow when cut.
Tip: Lowering eggs into already-boiling water makes them easier to peel.
2
Crisp the bacon
- Right after the eggs go in, put the bacon pieces in a cold 12-inch (30 cm) skillet and set it over medium heat.
- Cook, stirring every minute or two, for 10 to 12 minutes.
- The fat should render and the pieces turn deep golden brown and crisp at the edges.
- When the egg timer rings, step away briefly to move the eggs to the ice bath.
- Transfer the bacon with a slotted spoon to a paper towel-lined plate.
- Discard the bacon fat or save it for another use.
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Ready when: Bacon is deep golden brown with no soft, pale fatty spots. It crisps further as it cools.
Tip: Starting the bacon in a cold pan renders the fat gently, so the pieces crisp instead of burning.
3
Pound and season chicken
- While the bacon cooks, place each chicken breast on the dedicated raw-chicken board between two sheets of plastic wrap (or inside a zip-top bag).
- Pound with a mallet or rolling pin, working from the thick end outward, until it is an even ¾ inch (2 cm) thick.
- Pat dry with paper towels.
- In a small bowl, mix 5 tsp of the olive oil (keep 1 tsp aside for the grill grates) with the smoked paprika, garlic powder, 1 tsp kosher salt and ½ tsp pepper.
- Rub the mixture over both sides of the chicken.
- Throw away the plastic wrap or bag and the used paper towels right away.
- Leave the chicken on the raw board, then wash your hands with soap and hot water for 20 seconds before touching anything else.
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Ready when: Chicken is an even thickness and evenly coated with the red-brown spice paste, and your hands are washed.
Tip: Even thickness keeps the thin end from drying out before the thick end is cooked.
4
Shake the vinaigrette
- Combine the minced shallot, red wine vinegar and lemon juice in a jar and let them sit for 5 minutes to soften the shallot's bite.
- Add the Dijon, honey, ½ tsp salt and ¼ tsp pepper.
- Add the extra-virgin olive oil, close the lid tightly and shake for 20 seconds.
- Dip a piece of romaine in to taste, and add a pinch more salt only if needed.
- It makes about ¾ cup (175 ml), with oil to acid at about 3:1.
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Ready when: Dressing looks creamy and emulsified, with no separate layer of oil.
Tip: The blue cheese and bacon are salty, so keep the dressing only lightly salted.
5
Grill the chicken
- Heat the grill or grill pan over medium-high heat for 5 minutes.
- Dip a folded paper towel in the reserved 1 tsp olive oil and, holding it with tongs, wipe the hot grates.
- Using the raw-chicken tongs, lay the chicken on the grill and cook without moving it for 6 to 7 minutes, until it releases easily and has dark grill marks.
- Flip with the same tongs and cook 5 to 7 minutes more.
- Check the thickest part with an instant-read thermometer.
- Now wash your hands, then wash the raw board, mallet and raw-chicken tongs in hot soapy water, and wipe the thermometer probe with a hot soapy cloth.
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Ready when: Thickest part reads 165°F (74°C) and juices run clear.
Tip: Don't press down on the chicken; it squeezes out the juices. If it sticks, give it another minute.
6
Rest the chicken
- Using the clean tongs, move the chicken to a clean plate or cutting board, never the one that held it raw, and let it rest, uncovered, for 5 minutes so the juices settle back into the meat.
- Use this time for the next step.
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Ready when: Little juice flows out when the chicken is cut.
Tip: Washing the raw tongs and board is easiest right now, while the chicken rests.
7
Prep the toppings
- Make sure your hands and the cutting board are clean.
- Dry the romaine and arugula well in a salad spinner, then put them in a second large bowl.
- Halve the tomatoes.
- Halve, pit and cube the avocados into ½-inch (1.5 cm) pieces and gently toss with 1 tsp lemon juice.
- Crumble the blue cheese and finely chop the chives.
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Ready when: Greens are completely dry, and avocado pieces are intact and coated with lemon juice.
Tip: Wet greens water down the dressing, so spin them dry or pat them with a towel.
8
Peel eggs, slice chicken
- Crack each chilled egg on the counter, roll gently, and peel under a little cool running water.
- Chop the eggs into ½-inch (1.5 cm) pieces.
- Slice the rested chicken on the clean board against the grain into ½-inch (1.5 cm) strips, then cut the strips into bite-size pieces.
- Use a clean knife and board, washed after any raw contact.
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Ready when: Egg whites are firm and yolks are pale yellow all the way through, with no gray-green ring.
9
Dress greens, arrange rows
- Shake the vinaigrette again.
- Drizzle about 3 tbsp (45 ml) over the greens in the bowl and toss gently until the leaves are lightly glossy.
- Spread them over the large platter.
- Arrange the chicken, bacon, eggs, tomatoes, avocado and blue cheese in tidy, side-by-side rows on top.
- Scatter the chives over everything.
- Keep the rest of the dressing in the jar.
- Do not toss again.
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Ready when: Greens are lightly coated, not dripping, and the rows are neat.
Tip: Add the avocado last, and don't toss after arranging, or it will mash and the rows will be lost.
10
Serve at the table
- Present the platter at the table.
- Give each person a share of every row, with some greens, on a plate.
- Pass the remaining dressing so everyone can drizzle to taste.
- Serve right away.
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Ready when: Each plate has a bit of every topping on lightly dressed greens.
Tip: Serve the salad cold and fresh; the avocado browns if it sits.

Good to know

Tips

Pounding the chicken to an even thickness is the single biggest step toward juicy, evenly cooked meat.
Keep raw and cooked chicken apart: separate boards, tongs and plates, and wash hands after handling raw meat, because the salad isn't cooked again.
Don't skip the thermometer: pulling the chicken at 165°F (74°C) keeps it safe without drying it out.
Chill the platter for 10 minutes in the fridge for an extra crisp, cold salad.

Make ahead

Grill the chicken, cook the bacon, boil and peel the eggs, and make the vinaigrette up to 2 days ahead. Refrigerate each separately in airtight containers. Chop the tomatoes, cheese and greens up to 1 day ahead. Cut the avocado and assemble just before serving. Take the dressing out of the fridge 15 minutes ahead and shake well.

Storage & reheating

Assembled, undressed salad is best eaten right away. Store components separately in airtight containers in the fridge for up to 3 days (avocado up to 1 day, tossed with lemon and covered tightly). Serve cooked chicken cold, or reheat gently in a skillet over medium-low heat until steaming. Dressing keeps in the fridge for up to 5 days. The components do not freeze well, though cooked chicken freezes up to 2 months; thaw overnight in the fridge.

Substitutions

blue cheese → feta or goat cheese. Milder and slightly less funky; use the same weight.
thick-cut bacon → turkey bacon. Cook in 1 tbsp olive oil for 6 to 8 minutes, since it has less fat of its own.
boneless, skinless chicken breasts → boneless, skinless chicken thighs. Grill 5 to 6 minutes per side to 175°F (79°C) for the juiciest texture.
red wine vinegar → sherry vinegar or white wine vinegar. Use the same amount; sherry vinegar adds a deeper flavor.