Cobb salade with honey mustard ranch dressing

 

 

PREP TIME: 20 minutes TOTAL TIME: 40 minutes

I know this serving of mixed greens is great since it gets me more Instagram likes than my boobs. While a great many people on earth have not attempted my boobs and this plate of mixed greens one next to the other, I think the figures are ideal here. The chicken is our no-come up short heated chicken bosom, impeccably prepared. (I completely detest plates of mixed greens that toss in dry, bubbled chicken bosom. Do it right!) And why nectar mustard farm? Since I cherish both nectar mustard and farm and couldn’t choose. So we made them haves the sex and goodness man, did they make a wonderful child.

for the
CHICKEN AND CORN

Olive oil

1½ teaspoons paprika

1 teaspoon kosher salt

¾ teaspoon ground cumin

¼ teaspoon thyme leaves

¼ teaspoon freshly ground black pepper

¼ teaspoon cayenne pepper

2 boneless, skinless chicken breasts (about ¾ pound)

1 (15-ounce) can corn kernels, drained and patted dry

for the
DRESSING

½ cup mayonnaise

¼ cup buttermilk

2 tablespoons Dijon mustard

2 teaspoons honey

½ teaspoon dried oregano

½ teaspoon garlic powder

¼ teaspoon onion powder

¼ teaspoon paprika

Pinch of cayenne pepper

¾ teaspoon kosher salt

½ teaspoon freshly ground black pepper

for the
SALAD

1 head iceberg lettuce, chopped

1 cup cherry tomatoes, halved

1 large avocado, cubed

10 slices bacon, cooked  and crumbled

4 hard-boiled eggs , chopped

COOK THE CHICKEN AND CORN: Preheat the oven to 350°F. Line a baking sheet with foil and lightly coat with oil.

In a small bowl, combine 1 tablespoon oil, paprika, salt, cumin, thyme, black pepper, and cayenne. Rub the mixture all over the chicken. Place the chicken on the baking sheet and bake until cooked through but still juicy, 15 to 20 minutes. Transfer the chicken to a plate and when cool enough to handle, cut into small bite-size pieces.

Meanwhile, arrange the corn on the same baking sheet. Crank up the heat to broil and broil the corn until just slightly charred, 5 to 6 minutes. Remove from the oven and cool.

MAKE THE DRESSING: In a small bowl, stir together the mayo, buttermilk, mustard, honey, oregano, garlic powder, onion powder, paprika, cayenne, salt, and black pepper. Refrigerate until ready to use.

ASSEMBLE THE SALAD: Arrange the lettuce on a serving platter or in a big salad bowl. Top with the tomatoes, avocado, bacon, roasted corn, eggs, and chicken. If you’re like me, line them up in the most OCD way possible and get really annoyed when the lines aren’t perfectly straight. Drizzle the dressing to taste over the salad, and toss if you want to ruin all those pretty lines. Serve immediately. Any leftover dressing keeps in the fridge for a week or so.

note

ASSEMBLE THE SALAD: Arrange the lettuce on a serving platter or in a big salad bowl. Top with the tomatoes, avocado, bacon, roasted corn, eggs, and chicken. If you’re like me, line them up in the most OCD way possible and get really annoyed when the lines aren’t perfectly straight. Drizzle the dressing to taste over the salad, and toss if you want to ruin all those pretty lines. Serve immediately. Any leftover dressing keeps in the fridge for a week or so.

note

The best way to cook bacon is on a baking sheet, the way I do it for Garlic-Roasted Bacon…minus the garlic. And the best way to hard boil eggs is in the Secretly Spicy Deviled Eggs.