Chef Bud’s Table: Cobb Salad with Grilled Chipotle Chicken | KAMR
AMARILLO, Texas (KAMR / KCIT) – If you’re looking for a dish that’s not too heavy but still has a great flavor, check out Chef Bud’s recipe for this cobb salad.
Chef Bud also has a number of cooking classes coming up, you can register for them here.
Grilled Chipotle Chicken Cobb Salad
2 ea 8 oz boneless skinless chicken breast
½ C of oil
1 tbsp Tulkhoff diced garlic
1 teaspoon of chili paste
½ teaspoon McCormick smoked paprika
½ teaspoon McCormick cumin
½ teaspoon McCormick onion powder
½ teaspoon kosher salt
½ teaspoon McCormick coarsely ground black pepper
1 English cucumber, diced
8 radishes, sliced
2 hard-boiled eggs, peeled and split
1 T cherry tomato, optionally split
4 cups chopped romaine lettuce
2 small avocados, cubed
½ cup Gorgonzola cheese, crumbled
½ C Ranch dressing
Combine all the marinade ingredients, oil, garlic, chili paste, smoked paprika, cumin, onion powder, kosher salt and coarse black pepper.
Add the chicken to the marinade and refrigerate at least 30 minutes overnight
Preheat the grill to medium-high heat
Remove the chicken from the marinade and grill, 2 to 4 minutes per side, or until the chicken breast is cooked through.
On a plate, arrange the romaine lettuce, add in small pieces the cherry tomatoes, the cucumber slices, the pieces of avocado, the radishes, the hard-boiled eggs and the Gorgonzola.
Slice the chicken breast and place on the Romaine bed. Top with fresh ranch dressing or light dressing. Make as a family style dish or small salads. Either way, this fresh and spicy version of a Cobb salad is perfect for your summer table! Whether it’s lunch or just a weekday supper, it’s perfect for your meeting! Enjoy!