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