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This Cobb salad is a delicious and healthy summer dinner. It’s a favorite recipe of mine, and my kids absolutely love it. Plus, it’s easy to make and transport, making it a great option for picnics or a relaxing evening at the beach. It’s sure to be a hit with everyone! Originally, I started with just a little toasted sesame oil to add great, bold flavor and then the rest just flowed. Serve this with plain rice and Asian Cabbage Slaw for the whole experience.
6 boneless chicken breasts
8 cups chopped romaine lettuce
2 cups cherry tomatoes, halved
1 large avocado, diced
1/2 red onion, thinly sliced
6 hard-boiled eggs, peeled and cut in 6
2 tablespoons Pereg Smoked Paprika
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon dry parsley
1 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon chili pepper
1/2 teaspoon sumac
4 cups frozen corn kernels
2 tablespoons Tuscanini Olive Oil
2 tablespoons spice blend (see above)
1/4 cup ume vinegar
1 tablespoon Haddar Dijon Mustard
1 clove garlic, minced or 1 cube Gefen Frozen Garlic
1/2 cup Tuscanini Olive Oil
salt, to taste
black pepper, to taste
fresh checked cilantro or parsley
In a small bowl, combine the ingredients for the spice blend. Mix well.
Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius) and line two baking sheets with Gefen Parchment Paper. Pat the chicken dry with paper towels and generously rub the spice mix over the chicken.
In another bowl, toss the frozen corn kernels with olive oil and spice blend.
Arrange the chicken and corn kernels on the prepared baking sheets, making sure they’re in a single layer. Roast in the oven for 25–30 minutes, or until the chicken is cooked through and the corn is golden brown.
Alternatively, if you want to grill the chicken and corn instead of roasting, preheat the grill to medium-high heat. Grill the chicken for about five to six minutes per side, or until the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius). Grill the corn kernels on a skillet for about eight to 10 minutes, or until charred on all sides.
Remove the chicken and corn from the oven (or grill) and let the chicken rest for a few minutes before serving.
In a large shallow bowl, place the chopped romaine lettuce, then arrange the cherry tomatoes, avocado, and red onion on top.
Slice the cooled chicken and add it with the corn.
Place the hard-boiled eggs around the edges of the bowl.
Whisk together the ume vinegar, Dijon mustard, and garlic in a small bowl. Slowly whisk in the olive oil, then season with salt and pepper to taste.
Drizzle the dressing over the salad and toss to coat.
If desired, garnish with veggie stick salad toppers and fresh cilantro or parsley.
Photography and Styling by Sina Mizrahi
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