Total Time
1hr
Prep 30 mins
Cook 30 mins

This is a variation on the classic Cobb salad. I love canned baby corn and thought the addition of it to this salad made it more interesting.

Ingredients Nutrition

Directions

  1. Heat your grill; when ready, place chicken on and cook 15-20 minutes or until chicken is no longer pink in the center, turning and brushing frequently with the 3 tablespoons salad dressing; remove chicken, place on a plate and cover to cool for at least 30 minutes.
  2. Place eggs in a small saucepan and add water to cover eggs by 1 inch; bring to a boil, immediately remove from heat; cover and let stand 15 minutes; drain, rinse with cold water, then leave them in ice water for 10 minutes.
  3. Cut chicken crosswise into 1/4-inch thick slices; peel eggs and cut them into slices.
  4. Arrange lettuce on a large serving platter; arrange chicken, eggs, tomato, avocado, corn and bacon over the lettuce; sprinkle with onions and blue cheese; drizzle with salad dressing.

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