Summer Grilled Chicken Cobb Salad
Sliced grilled chicken breast and a zesty dressing top this amazing salad filled with fresh greens and tangy feta.
Dressing & Marinade:
2 tbsp (30 mL) chopped fresh parsley
2 tbsp (30 mL) chopped fresh chives
2 tbsp (30 mL) Dijon mustard
2 tbsp (30 mL) honey
2 shallots, finely chopped
2 cloves garlic, minced
1 tsp (5 mL) grated lemon zest
1 tsp (5 mL) grated lime zest
1 tsp (5 mL) grated orange zest
1/4 cup (60 mL) lemon juice
2 tbsp (30 mL) lime juice
2 tbsp (30 mL) orange juice
1 tsp (5 mL) each salt and pepper
3/4 cup (175 mL) olive oil
4 boneless, skinless chicken breasts (1 lb/500 g)
2 cobs corn, husks removed
8 cups (2 L) mixed spring greens
2 small ripe avocados, peeled and sliced
6 radishes, thinly sliced
2 vine-ripened tomatoes, cut into wedges
1/2 English cucumber, thinly sliced
1/2 cup (125 mL) crumbled feta cheese
Dressing & Marinade
1 Stir together parsley, chives, mustard, honey, shallots, garlic, lemon zest, lime zest and orange zest. Stir in lemon juice, lime juice, orange juice, salt and pepper. While whisking constantly, slowly drizzle in olive oil until well combined. Divide mixture in half.
1 Pour one half of Dressing & Marinade into large resealable plastic bag; add chicken breasts. Seal bag, removing as much air as possible. Refrigerate for at least 2 hours or up to 8 hours.
2 Preheat grill to medium-high heat; grease grates well. Place chicken on grill and reduce heat to medium. Grill, turning once, for 12 to 15 minutes or until well marked and cooked through. Grill corn for 7 to 10 minutes or until well marked. Let stand for 10 minutes; slice kernels from corn cobs. Thinly slice chicken; set aside.
3 Arrange greens on large, shallow platter. Arrange corn kernels, avocados, radishes, chicken, tomatoes, cucumber and feta decoratively over top. Drizzle with remaining dressing.