Grilled Pesto Chicken Cobb Salad
This Grilled Pesto Chicken Cobb Salad will become your new favorite meal-in-a-salad! The four-ingredient marinade,makes ridiculously delicious grilled chicken and it is one of the easiest meals ever.
Servings: 2
Ingredients
For Homemade Pesto:
- 2 cups loosely packed fresh basil leaves
- 1-4 garlic cloves peeled
- ¼ teaspoon salt
- ¼ cup pine nuts or any other nut you like
- ½ cup grated Parmesan cheese
- ¼ - ½ cup olive oil
For the Pesto Marinade
- 2 6- to 8-ounce boneless skinless chicken breasts, trimmed and butterflied open to encourage even cooking.
- ⅓ cup pesto store-bought or homemade
- 2 Tablespoons rice vinegar
- ½ teaspoon salt
- ½ teaspoon sugar
For the Balsamic Vinaigrette
- 3 Tablespoons olive oil
- 1 Tablespoon balsamic vinegar
- ½ teaspoon Dijon mustard
- ½ teaspoon maple syrup
- Salt and pepper to taste
Other Salad Ingredients:
- 1 ounce gorgonzola crumbles or blue cheese
- 2 Tablespoons extra-virgin olive oil
- ½ teaspoon table salt
- ¼ teaspoon pepper
- 2 romaine lettuce hearts 6 ounces each, halved lengthwise
- 1 avocado halved and pitted
- 4 ounces cherry tomatoes halved
- ½ a bunch of asparagus, about 10 stems, trim a ½ inch off the bottom of each stem.
- 8 mini sweet peppers
- 2 soft or hard-cooked eggs halved (see section on How to Soft or Hard-cook Eggs)
- pickled fennel (optional) to taste, Pickled Fennel Recipe
- red onion thinly sliced
- 3 slices cooked bacon
Instructions
Make the Pesto (or use store bought and skip this step)
- Place basil, garlic, salt, nuts, cheese and about half of the oil in a food processor. Pulse until it’s nicely blended. Add additional oil in a stream until you have the consistency you want.
Marinate the Chicken
- Place the chicken in a gallon-sized resealable plastic bag. Pour in the pesto, rice vinegar, salt and sugar. Seal the bag and using your hands rub the marinade until the chicken is well coated. Refrigerate for at least 2 hours or up to 12 hours.
Make the Balsamic Vinaigrette
- See the section above: How To Make Balsamic Vinaigrette Dressing. Combine gorgonzola cheese with the Balsamic Vinaigrette and set aside.
Grill the Chicken and Vegetables
- Toss the Asparagus, peppers, and tomatoes in olive oil and sprinkle with salt and pepper. Place the asparagus, peppers and tomatoes in a grilling basket or a sheet pan. They will need only 3-4 minutes to be perfectly charred and ready to be added to your salad.Rub the cut face of the avocado with olive oil, sprinkle with salt and pepper. Grill cut side down until charred in spots, about 2 minutes. Remove from grill. When cool enough to handle, use a spoon to scoop avocado flesh from the skin.
- Remove the chicken from the pesto marinade and grill on a hot fire until browned and meat registers 160 degrees, about 4 minutes per side. Transfer to a plate and tent with aluminum foil.
Assemble the Salad
- Cut lettuce in half lengthwise. Slice chicken in ½ inch think slices. Arrange lettuce, eggs and avocado halves on individual plates or serving platter. Layer chicken, tomatoes, and peppers on top of the lettuce. Top salad with bacon, pickled fennel (if using), red onions and drizzle with dressing. Serve.
Video
Notes
Pesto can be frozen. Freeze first in ice cube trays or place 2 tablespoon servings on a parchment lined baking sheet. Once frozen, put the cubes or individual servings into a resealable plastic bag. Note: This recipe came from the Spring Hill Community Farm Cook book written by Patty Wright in October 2011.
You can make this grilled Cobb salad inside using a ridged grill pan.
Here is the recipe for PICKLED FENNEL