Go Back
A large platter of Summer Chicken Cobb Salad with rows of grilled chicken, peaches, charred corn, avocado, and eggs.
Print Recipe

Summer Chicken Cobb Salad with Charred Corn and Peaches

Prep Time25 minutes
Cook Time20 minutes
Total Time45 minutes
Servings: 4 servings
Calories: 540kcal

Ingredients

  • 2 large boneless skinless chicken breasts
  • 2 ears of sweet corn, husked
  • 2 ripe peaches , sliced
  • 1 large avocado , sliced
  • 4 large eggs , hard-boiled and halved
  • 6 slices thick -cut bacon, cooked and crumbled
  • 1 cup cherry tomatoes, halved
  • 8 cups chopped romaine lettuce
  • 1/2 cup blue cheese crumbles
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons fresh lime juice
  • 1 tablespoon hone y
  • 1 teaspoon Dijon mustard
  • Salt and black pepper to taste

Instructions

  • Preheat a grill or grill pan over medium-high heat.
  • Season chicken breasts with salt and pepper; grill for 6-7 minutes per side until internal temperature reaches 165°F (74°C).
  • Place corn ears on the grill and cook, turning occasionally, until lightly charred on all sides, approximately 8-10 minutes.
  • Remove chicken and corn from grill; let chicken rest for 5 minutes before slicing and cut corn kernels off the cob.
  • In a small bowl, whisk together olive oil, lime juice, honey, and Dijon mustard to create the dressing.
  • Arrange chopped romaine on a large platter or in individual bowls.
  • Place sliced chicken, charred corn, peach slices, avocado, egg halves, bacon crumbles, and cherry tomatoes in rows over the lettuce.
  • Sprinkle with blue cheese crumbles and drizzle with the honey-lime vinaigrette just before serving.