Grilled Cobb Salad
Take the classic cobb salad recipe and grill it!
Equipment
- Fire Grill/BBQ
Ingredients
Grilled
- Chicken breast
- Zucchini
- Bell Pepper (yellow and red) wrapped
- Red Onion
- Jalapeno
- Leeks
- Shredded carrots wrapped
- Grilled Avocado
- White or brown mushroom sliced, wrapped
- Cheddar chips shredded cheese, melted to crisp on grill
- Tomato steaks fresh or grilled
Stovetop
- Bacon
- Boiled Egg
Fresh
- Olives Green, Black, Kalamata
- Lettuce
- Tomato grilled or fresh
- Cheese usually blue cheese, I used shredded cheddar
- Shredded perilla or basil leaves
Dressing
- 1 tbsp Olive oil
- 1 tbsp vinegar balsamic, red-wine, apple cider (whichever you prefer)
- ½ tsp salt
- ½ tsp black pepper
- ¼ tsp garlic powder (optional)
- ¼ tsp cayenne (optional)
Instructions
On the Grill
- Preheat and clean your grill.
- Wrap mushroom and bell peppers (together or separately). Any other grilled ingredients can be done directly on the grill.
- Each ingredient will have slightly different cook time, so keep a close eye on things and remove when required. Ultimately, you'll likely be serving this salad cold, so don't worry about if the ingredients are sitting around after pulling them off the grill.
Stovetop
- Cook crisp bacon. This can be done well beforehand.
- Boil egg to desired cook level. For a hard boiled egg, cook time will range from 9-12 minutes.
Assembly
- On a bed of lettuce and other fresh ingredients, prepare salad with desired presentation. Artsy it up if you want to, or just dump it in.
- Mix or drizzle dressing over salad ingredients.
- Top with sliced boiled egg, sliced chicken, crunchy bacon bits and cheese.