Cobb Salad with Roasted Chicken and Corn

Chaya Suri Leitner

This Cobb salad is a delicious and healthy summer dinner. It’s a favorite recipe of mine, and my kids absolutely love it. Plus, it’s easy to make and transport, making it a great option for picnics or a relaxing evening at the beach. It’s sure to be a hit with everyone! Originally, I started with just a little toasted sesame oil to add great, bold flavor and then the rest just flowed. Serve this with plain rice and Asian Cabbage Slaw for the whole experience.

Sara Gold

I’ve never made a Cobb salad before, and I’m not a big fan of hard-boiled 
eggs in salad, so I knew I would skip those. Other than that, I was excited 
to try something new and see how it would go over.

SERVES 6–8

• 6 boneless chicken breasts
• 8 cups chopped romaine lettuce
• 2 cups cherry tomatoes, halved
• 1 large avocado, diced
• ½ red onion, thinly sliced
• 6 hard-boiled eggs, peeled and cut in 6

  I skipped these.

• veggie stick salad topper, for garnish (optional)

  I wanted the veggie sticks but couldn’t find them.

• fresh cilantro or parsley, for garnish (optional)

Spice Blend

• 2 Tbsp smoked paprika
• 1 Tbsp onion powder
• 1 Tbsp garlic powder
• 1 tsp dry parsley
• 1 tsp salt
• ½ tsp cumin
• ½ tsp chili pepper
• ½ tsp sumac

  I skipped this because I didn’t have it.

Corn

• 4 cups frozen corn kernels

  I used canned corn.

• 2 Tbsp olive oil
• 2 Tbsp spice blend (see above)

Dressing

• ¼ cup ume vinegar

  I used regular white vinegar.

• 1 Tbsp Dijon mustard
• 1 clove garlic, minced
• ½ cup olive oil
• salt and pepper, to taste

• I added a heaping Tbsp of honey to balance out the acidity.

In a small bowl, combine the ingredients for the spice blend. Mix well.

Preheat oven to 425°F (220°C) and line two baking sheets with parchment paper. Pat the chicken dry with paper towels and generously rub the spice mix over the chicken.

In another bowl, toss the frozen corn kernels with olive oil and spice blend.