Lemon Pepper Cobb Salad
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Lemon Pepper Cobb Salad
Cobb salads, known for their layered ingredients, are perfect for larger gatherings or simply elevating a weeknight meal. Assembly goes even more quickly when you replace the seasoned chicken with leftover Grilled Lemon Pepper Chicken.
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10 min
Prep Time
25 min
Total Time
4 to 6
servings Make One Get One
It's all about creating one dish and turning the leftovers into something new!
This refreshing and colorful summer salad is especially quick to fix when you start with leftover Grilled Lemon Pepper Chicken. A DIY compound butter flavors these gorgeous chicken thighs that baste-and-grill to flavorful perfection.
It's another new meal, not just the leftovers. Enjoy!
Ingredients
Croutons
2 cups (1-inch) cubed French bread
2 tablespoons Land O Lakes® Butter, melted
14 teaspoon salt
14 teaspoon pepper
Salad
1 tablespoon Land O Lakes® Butter
8 ounces boneless skinless chicken breasts, cut into bite-sized pieces
2 teaspoons freshly grated lemon zest
12 teaspoon kosher salt
14 teaspoon cracked black pepper
6 cups (10 ounces) chopped romaine lettuce
2 medium (1 12 cups) tomatoes, seeded, chopped
2 ounces (12 cup) Land O Lakes® Sharp Cheddar Farmstyle Cut Shredded Cheese
6 slices bacon, cooked, chopped
3 large Land O Lakes® Eggs, hard-cooked, sliced
1 avocado, pitted, peeled, cut into cubes
12 cup ranch or blue cheese dressing
How to make
-
STEP 1
Heat oven to 375°F.
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STEP 2
Place bread cubes onto baking sheet. Drizzle melted butter over bread; season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss to coat. Bake 12-14 minutes or until outsides are crisp and golden brown, flipping halfway through. Set aside.
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STEP 3
Melt 1 tablespoon butter in 10-inch nonstick skillet over medium heat until sizzling. Add chicken, lemon zest, 1/2 teaspoon salt and 1/4 teaspoon pepper; cook, stirring occasionally, 5-6 minutes or until chicken is no longer pink and internal temperature reaches 165ºF.
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STEP 4
Place chopped lettuce onto platter. Arrange all remaining ingredients except salad dressing in rows over lettuce. Serve with salad dressing.
Tip #1
Tailor this recipe by subbing in any of your favorite veggies. Shredded carrots and sliced cucumbers are two colorful possibilities. As well, grape or cherry tomatoes can be used instead of the chopped whole tomato.
390 Calories
28 Fat (g)
160 Cholesterol (mg)
830 Sodium (mg)
15 Carbohydrates (g)
4 Dietary Fiber
19 Protein (g)
Tried this recipe? Instagram it!
And don't forget to tag us @landolakesktchn.
And don't forget to tag us @landolakesktchn.
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Summer Sides & Salad Recipes
Tomatoes, potatoes, bell peppers and beans are among the many ripe and ready-to-eat flavors of the summer season that offer the perfect complement to your main dishes.
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