Roasted Chicken Cobb with Creamy Herbed Dressing
- Large pot
- Large pan
- Paper towel
- Small bowl
1 ear corn
To taste salt & pepper
¼ cup buttermilk (while quantities last)
1 tsp. dried parsleyShop this recipe
Boil the Eggs & Corn
• Bring a large pot of water to boil. Once boiling, carefully add the eggs and corn. Turn off the heat, cover, and cook for 8-10 minutes.
• Remove the corn with tongs, rinse under cold water, and set aside. Cover the pot again and let the eggs cook for another 5 minutes. Drain the water, and de-shell the eggs. Set aside. Cook the Bacon & Chicken
• While the eggs and corn boil, place a large pan over medum-high heat. Add the bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel and set aside. Return the pan to the element.
• Season the chicken breast(s) with salt and pepper to taste. Add it to the same pan used for the bacon and cook, flipping once, for about 3-4 minutes per side. The chicken is done when it reaches an internal temperature of 165°F and shows no signs of pink. Let cool before dicing into ½-inch pieces.
Make the Dressing & Chop the Ingredients
• In a small bowl, use a fork to whisk together the buttermilk, Greek yogurt, dried herbs, and salt and pepper to taste. Set aside.
• Rinse the romaine lettuce and tomato. Remove the kernels from the corn with a knife, roughly chop the romaine lettuce and dice the tomato. Peel, pit, and slice the avocado.
• Rinse the black beans in a colander. Chop the eggs and bacon into ½-inch pieces. Cube the cheddar.
Bring It All Together
• Divide the romaine lettuce evenly between two bowls. Top with arranged rows of bacon, chicken, eggs, tomato, avocado, corn, black beans, and cheddar. Drizzle with creamy herbed dressing!