Yield: Yields 6 large dinner salads.
This update on the classic Cobb Salad features mustard-crusted grilled chicken, crunchy pine nuts, and tons of fresh flavor from the mint, chives and parsley.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Grill the chicken: Heat a gas grill to medium high. In a mixing bowl, combine the mayonnaise, mustard, 1/2 tsp. salt, and 1/4 tsp. pepper. Add the chicken and toss to coat. Grill until well marked and cooked through, 4 to 6 minutes per side for the breasts, and 2 to 3 minutes per side for the tenderloins. Let cool and cut into small dice.
Assemble the salads: Set 6 large dinner plates on your counter. Combine the lettuce, parsley, and mint in a large mixing bowl. Toss with just enough of the vinaigrette to coat lightly, 4 to 5 Tbs. Season with a little salt and pepper and toss again. Divide among the plates, arranging the lettuce in a circle with a small hole in the center.
Peel, pit, and cut the avocados into medium dice and toss them in a medium bowl with 2 Tbs. of the vinaigrette. Combine about a sixth each of the avocados, tomatoes, Roquefort, pine nuts, and chicken in the mixing bowl. Season with a little salt and pepper and toss with about 1 Tbs. of the vinaigrette. (You won’t use all the dressing.) Mound the mixture in the center of a salad. Repeat for the rest of the salads. Sprinkle on the bacon and chives and serve.
Pair with Bruschetta with Rustic Green Olive Tapenade.
I made this salad recently for a luncheon, only omitting the bacon (my daughter asks me if Fine Cooking can make "anything" without pancetta or bacon). I must compliment Susie Middleton for this wonderful salad. I wrapped the chicken in foil to transport it to my luncheon and sliced it instead of cubing it and it was so good I have now bookmarked this recipe to repeat over and over. Making it this weekend for the 4th of July.
This is just the best salad; the chicken is tasty, and the salad ingredients are all family favorites. I have added crisp-tender green beans, which might not be original, but we like the addition. I even bought an extra large but shallow bowl to serve it in. This is the only salad that I can serve as a main course salad that my family really likes. Thanks!
Perfect salad. Wouldn't change a thing. It is a family favorite and lovely enough to serve to guests.
At the beautiful Antica Corte Pallavicina in Italy, host Pete Evans meets the master of culatello, Massimo Spigaroli, and Parma’s popular third-generation chef, Marco Parizzi. Moveable Feast with Fine Cooking…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?