Ingredients for Grilled Chicken Rainbow Cobb Salad

Recipe: Grilled Chicken Rainbow Cobb Salad

August 20, 2014 – Amanda Rettke here, from the blog I Am Baker. Today, we’re talking (bright and delicious!) entrée salads. One of my favorite meals in the world is a Cobb salad. It has a little of everything: meat (usually chicken), greens and vegetables. This particular version of a Cobb salad has all of that as well as some fruit and bacon!

Bacon. Oh, how I adore thee.

Combination of ingredients creating a rainbow

I laid it out here with all of the ingredients lined up and covering a bed of lettuce, but you could just as easily put all ingredients in a large bowl.

Grilled Chicken Rainbow Cobb Salad in Bowl

But I can’t help but love the way it looks when laid out in rainbow-color order. There is just something so beautiful and fresh about it all! And there is bacon. Did I mention I adore bacon?

The recipe is for a quick assembly, but do feel free to customize in a way that is most pleasing to you!

Grilled Chicken Rainbow Cobb Salad in Mason Jar

Of course, if you want to really have fun with your food, put it all in a jar! Not only is this beautiful, but convenient. Layer the ingredients in a jar, then head out for a picnic with your family.

Grilled Chicken Rainbow Cobb Salad

Total Time: 40 minutes
Serves: 4

2 Kirkwood Chicken Breasts
Stonemill Essentials Iodized Salt, to taste
Stonemill Essentials Ground Black Pepper, to taste
1 head lettuce, rinsed and shredded
4 Roma tomatoes, sliced
2 carrots, shredded
1 yellow pepper, sliced
1 cup Happy Harvest Whole Kernel Corn, drained
1 avocado, sliced
1 cup blueberries
1 cup thinly sliced purple cabbage
5 strips Specially Selected Thick Sliced Hickory Smoked Bacon, cooked, chopped
Specially Selected House Vinaigrette, to taste

Season chicken with salt and pepper. Grill 5 minutes per side or until internal temperature reaches 165°. Set aside to cool.

Place lettuce in a large bowl. Place vegetables and bacon on top of lettuce. Pour vinaigrette over salad.

Slice chicken breasts, arrange on top. Serve immediately.

Recipe and Photos Courtesy of Amanda Rettke, I Am Baker.

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