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Grilled Chicken Cobb Salad

Mel's Kitchen Cafe
  • 75 minutes
  • Serves 5 to 6

INGREDIENTS

6

thin-cut boneless, skinless chicken breasts (or 3 thick chicken breasts cut in half lengthwise to form thinner cutlets)

1 cup

buttermilk

1/2 tsp

salt (I use coarse, kosher salt)

black pepper (I use coarsely ground black pepper)

2 cloves

garlic, finely minced

3

medium hearts romaine lettuce, chopped

4

slices bacon, cooked and crumbled

for hard-boiling eggs)

1 cup

chopped cherry or regular tomatoes

1

avocados, chopped

1/2 cup

crumbled blue cheese (can sub Parmesan cheese)

4 tbsp

white wine vinegar

4 tbsp

olive oil or neutral-flavored oil like grapeseed, avocado, canola, vegetable

4 tbsp

mayonnaise, light or regular (see note)

1 tbsp

Dijon mustard

salt and pepper