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Nouvelle Cobb Salad

Nouvelle Cobb Salad
PREP TIME
10 min
COOK TIME
20 min
YIELDS
4 servings

Traditional Cobb salad is loaded with blue cheese, hard-boiled eggs, bacon, chicken and a heavy dressing. I’ve lightened it up by using some grilled vegetables and a buttermilk dressing to replace some of the higher-fat ingredients. When corn is out of season use canned or frozen niblets. Sauté 1 cup in a nonstick pan for 5 minutes just until browned.

Courtesy of Rose Reisman

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Ingredients

Salad

4
oz skinless boneless chicken breast (about 1 breast), pounded flat
2
plum tomatoes, each cut into 8 wedges
4
thick slices Vidalia onion (½ inch thick)
1
fresh cob of corn, cut into 4 pieces
3
cup baby spinach
3
cup chopped romaine lettuce
¼
cup crumbled blue cheese (about 1 oz)
½
halves avocado, thinly sliced

Dressing

3
Tbsp light mayonnaise
¼
cup light buttermilk
½
tsp Dijon mustard
2
tsp lemon juice
pinch salt and pepper
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Directions

Step 1

Lightly coat a nonstick grill pan with cooking spray and set over medium-high heat. Grill the pounded chicken breast for about 3 minutes on each side, or until the chicken is cooked throughout and no longer pink. Slice in thin strips.

Step 2

Re-spray the same pan and grill the tomatoes, onions and corn on the cob for 5 to 8 minutes, or just until the corn is charred.

Step 3

Arrange the spinach, romaine, blue cheese and avocado, with the tomatoes, onions and corn, on a large serving platter. Top with the strips of grilled chicken.

Step 4

To prepare the dressing, whisk together the mayonnaise, buttermilk, mustard, lemon juice, salt and pepper. Pour the dressing evenly over the salad and serve.

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