Have you ever tried the Strawberry Chicken Cobb Salad Recipe? A classic Cobb Salad has a lot to enjoy. It’s loaded with hard-boiled eggs, chopped chicken, bacon, avocado, and crisp romaine. This Strawberry Chicken Cobb Salad has the whole crew but with some major enhancements. Strawberries replace the traditional tomatoes, while feta replaces the blue cheese. Don’t worry, there’s still a buttermilk-based dressing that coats every bite.
Great meals aren’t only about what tastes good; they’re also about taking wise actions. In the case of Strawberry Chicken Cobb Salad, this means baking the chicken and bacon together, allowing for a hands-off approach to these two crucial elements. (If one of them cooks faster than the other, simply remove it from the tray and set it aside.)
Strawberry Chicken Cobb Salad is an excellent make-ahead option for quick summer meals. The chicken and bacon can be cooked, chopped, and refrigerated two days ahead of time. You can also pre-cook the eggs; however, do not peel them. Wait until just before serving to cut them. Use rotisserie chicken and pre-cooked bacon substitutes for even more time savings.
| YIELDS | 4 – 6 serving(s) |
| PREP TIME | 15 mins |
| TOTAL TIME | 45 mins |
HOW TO MAKE Strawberry Chicken Cobb Salad Recipe
Strawberry Chicken Cobb Salad Recipe: Ingredients
- 1 tablespoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Kosher salt is kosher salt.
- ground black pepper, freshly ground
- 3 boneless skinless chicken breasts (about 114 lb total)
- 6 bacon slices
- four huge eggs
- 2 heads coarsely chopped romaine lettuce (approximately 7 c.)
- 1 1/4 cup (5 oz.) crumbled feta cheese
- 1 cup mayonnaise
- 1 cup buttermilk
- 1 1/2 teaspoons freshly grated lemon zest and 2 tablespoons fresh lemon juice
- 1/3 cup fresh dill fronds, packed
- 1/4 cup chopped chives
- 1 small garlic clove, chopped
- 2 cups strawberries, thinly sliced
- 1 finely sliced avocado
- 1/2 cup chopped salted toasted pistachios
Strawberry Chicken Cobb Salad Recipe: dIRECTIONS
Step 1
Preheat the oven to 400o. In a small bowl, combine paprika, oregano, garlic powder, onion powder, 12 teaspoons salt, and 14 teaspoons pepper. Place the chicken on one-third of a large-rimmed baking sheet and season with the spice mixture all over. Place bacon in a single layer on the remaining two-thirds of the baking sheet.
Step 2
Bake for 20 to 25 minutes, or until bacon is crisp and chicken is just cooked through and a thermometer placed in the thickest part of the chicken reads 165o, moving bacon and chicken (once each is cooked) to a platter. Allow to cool before chopping the bacon into bits and the chicken into bite-sized pieces.
Step 3
In the meantime, fill a small pot halfway with water and bring to a boil. When the water begins to boil, remove the pan from the heat and let the eggs in the hot water for 11 minutes. Cool the eggs by rinsing them under cold water, then peeling and roughly chopping them.
Step 4
12 cups feta, mayonnaise, buttermilk, lemon zest and juice, dill, chives, garlic, 14 teaspoons salt, and 12 teaspoons pepper in a food processor until smooth and thick, about 30 seconds.
Step 5
Divide lettuce among dishes or arrange on a wide platter. Chicken, bacon, eggs, strawberries, avocado, remaining 34 cup feta, and pistachios should be sprinkled on top. Drizzle half of the dressing over the salad and serve the remaining dressing on the side. REF.
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