Strawberry Chicken Cobb Salad
PHOTO: LUCY SCHAEFFER PHOTOGRAPHY; FOOD STYLING: MAKINZE GORE
There’s a lot to love about a classic Cobb Salad. It’s packed with hard-boiled eggs, chopped chicken, bacon, avocado, and refreshingly crispy romaine. The gang’s all here in this Strawberry Chicken Cobb Salad, except with some big-time upgrades. Strawberries stand in for the standard tomatoes, while feta takes the place of blue cheese. Fear not, there’s still an extra-creamy buttermilk-based dressing that coats every bite.
Great recipes aren’t just about what tastes good, they’re about smart steps, too. In the case of Strawberry Chicken Cobb Salad, that means baking the chicken and bacon at the same time, making for a relatively hands-off approach to these two key ingredients. (If one or the other cooks faster, just pull it off the tray and set aside.)
Strawberry Chicken Cobb Salad is a great make-ahead pick for easy summer dinners. You can cook, chop, and refrigerate the chicken and bacon two days in advance. You can pre-cook the eggs, too; however, don’t peel them. Wait to chop them until just before serving. For an even bigger shortcut, use rotisserie chicken and pre-cooked bacon instead.
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Yields:
4
– 6
servings
Prep Time:
0
hours
15
mins
Total Time:
0
hours
45
mins
Freshly ground black pepper
boneless skinless chicken breasts (about 1¼ lb. total)
heads romaine lettuce, coarsely chopped (about 7 c.)
c.
(5 oz.) crumbled feta cheese, divided
tsp.
finely grated lemon zest, plus 2 tbsp. fresh lemon juice
c.
packed fresh dill fronds
small clove garlic, chopped
c.
thinly sliced strawberries
c.
chopped toasted, salted pistachios
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- Preheat oven to 400º. Combine paprika, oregano, garlic powder, onion powder, ½ teaspoon salt and ¼ teaspoon pepper in a small bowl. Arrange chicken on one third of a large rimmed baking sheet and season all over with spice mixture. Arrange bacon in a single layer on other two thirds of baking sheet.
- Bake until bacon is crisp and chicken is just cooked through, and a thermometer inserted in thickest part of chicken reads 165º, transferring bacon and chicken (once each is cooked) to a plate, 20 to 25 minutes. Let cool, then chop bacon into bits and chicken into bite-sized pieces, keeping each separate.
- Meanwhile, in a small pot, cover eggs by 1” water and bring to a boil. When water comes to a boil, remove pan from heat and let eggs sit in hot water for 11 minutes. Rinse eggs under cold water to cool, then peel and roughly chop.
- In a food processor, pulse ½ cup feta, mayonnaise, buttermilk, lemon zest and juice, dill, chives, garlic, ¼ teaspoon salt, and ½ teaspoon pepper until smooth and thick, about 30 seconds.
- Arrange lettuce on a large platter or divide among plates. Top with chicken, bacon, eggs, strawberries, avocado, remaining ¾ cup feta, and pistachios. Drizzle salad with half of dressing and serve remaining dressing on side.
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PHOTO: LUCY SCHAEFFER PHOTOGRAPHY; FOOD STYLING: MAKINZE GORE
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