In this Grilled Cobb Salad recipe, the chicken, bacon and corn are grilled. And the salad is dressed with a homemade red wine vinaigrette.
Grilled Cobb Salad
If you’re going to serve salad for dinner, then this is the salad to serve. It’s full of all kinds of delicious things, and it’s hearty enough to call it a main dish. Add a hunk of French bread and a nice glass of wine, and this salad is a favorite summer meal.
This delicious salad recipe comes from one of my favorite cookbooks: Southern Living 2021 Annual Recipes. I love Southern Living recipes! The book is an amazing collection of recipes for every occasion.
Here are a few recipes from the book that I can’t wait to make:
- Orange Rosemary Roast Chicken
- Slow Cooker French Onion Soup
- Spicy Strawberry Goat Cheese Crostini
- Blueberry Ginger Crumb Cake
- Lemon Lime Poke Cake
- Honey Butter Chicken Skewers
- Skillet Pork Chops with Dijon Buttermilk Sauce
- Slow Cooker Turkey and Dumplings
- Baked Brie Bites
- Eggnog Layer Cake
🛒 Ingredients Needed:
- red wine vinegar
- Dijon mustard
- Kosher salt and freshly ground black pepper
- olive oil
- fresh corn
- boneless, skinless chicken breasts
- thick-cut bacon
- red or green leaf lettuce
- small cherry tomatoes
- crumbled blue cheese
✏️ How to make Grilled Cobb Salad:
The full printable recipe is at the end of this post.
- Preheat your grill to medium-high.
MAKE THE DRESSING:
- In a small bowl, whisk together the vinegar, mustard and salt. Slowly whisk in the oil, until well-combined. Set aside.
MAKE THE SALAD:
- Place the corn on a rimmed baking sheet lined with foil. Drizzle the corn with ½ tablespoon of olive oil and ½ teaspoon salt. Add the chicken to the lined baking sheet too, and brush with the remaining 1 tablespoon of oil and sprinkle with 1 teaspoon of salt and ¼ teaspoon of the pepper.
- Place the bacon slices on un-oiled grill grates. Close the lid, and grill until the bacon is lightly charred, crisp and cooked through. Remove the bacon from the grill. Add the corn and chicken to the grates. Grill, covered, until the corn and chicken are lightly charred and the chicken is cooked through (12 to 16 minutes). Turn the corn occasionally. Turn the chicken once. Remove the corn and chicken from the grill. Let cool for 5 minutes. Chop the chicken into 1-inch pieces. Cut the corn kernels from the cobs. Chop the bacon.
Place the lettuce in a large bowl or on a serving platter. Add the bacon, chicken, corn, tomatoes and cheese. Drizzle with the dressing, and sprinkle with additional salt and pepper.
➡️ Tips and Substitutions:
- Substitute grilled turkey or pork for the grilled chicken.
- If you don’t want to grill your bacon, cook it in a pan or in the oven instead.
- If you’re not into blue cheese, sub for feta cheese or cubes of cheddar instead.
✔️ Make Ahead Tips:
Chop the lettuce, Grill the corn, chicken and bacon and chop. Prepare the vinaigrette. Then all is ready to assemble the salad when ready to eat!
❤️ What I Love About This Recipe:
- There are so many delicious things all in one salad!
- I love the dressing for this Cobb salad. It’s not your typical blue cheese dressing, and the vinaigrette is wonderful!
- It’s very filling. You won’t be hungry after eating this salad!
Grilled Cobb Salad
Such a great summer salad recipe!
Ingredients
DRESSING:
- 3 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon Kosher salt
- ⅓ cup olive oil,
SALAD:
- 2 medium ears fresh corn, shucked
- 1½ pounds boneless, skinless chicken breasts
- 1½ tablespoons extra virgin olive oil, divided
- 1½ teaspoons Kosher salt, divided
- ½ teaspoon freshly ground black pepper, divided
- 4 thick-cut slices bacon
- 2 large heads red leaf or green leaf lettuce (or one of each)- cleaned and chopped
- 1 pound small cherry tomatoes, sliced in half
- ¾ cup crumbled blue cheese
Instructions
- Preheat your grill to medium-high.
MAKE THE DRESSING:
- In a small bowl, whisk together the vinegar, mustard and salt. Slowly whisk in the oil, until well-combined. Set aside.
MAKE THE SALAD:
- Place the corn on a rimmed baking sheet lined with foil. Drizzle the corn with ½ tablespoon of olive oil and ½ teaspoon salt. Add the chicken to the lined baking sheet too, and brush with the remaining 1 tablespoon of oil and sprinkle with 1 teaspoon of salt and ¼ teaspoon of the pepper.
- Place the bacon slices on un-oiled grill grates. Close the lid, and grill until the bacon is lightly charred, crisp and cooked through. Remove the bacon from the grill. Add the corn and chicken to the grates. Grill, covered, until the corn and chicken are lightly charred and the chicken is cooked through (12 to 16 minutes). Turn the corn occasionally. Turn the chicken once. Remove the corn and chicken from the grill. Let cool for 5 minutes.
ASSEMBLE THE SALAD:
- Chop the chicken into 1-inch pieces. Cut the corn kernels from the cobs. Chop the bacon. Place the lettuce in a large bowl or on a serving platter. Add the bacon, chicken, corn, tomatoes and cheese. Drizzle with the dressing, and sprinkle with additional salt and pepper.
Nutrition
Serving: 1servingCalories: 519kcalCarbohydrates: 6gProtein: 43gFat: 36gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 21gTrans Fat: 0.02gCholesterol: 129mgSodium: 2004mgPotassium: 959mgFiber: 1gSugar: 3gVitamin A: 841IUVitamin C: 28mgCalcium: 160mgIron: 2mg
Tried this recipe?Let us know how it was!