Best 6 Grimms Grilled Cobb Salad Recipes

SOUTHERN-STYLE GRILLED COBB SALAD

Steps:

• Preheat a grill to medium-high (400°F to 450°F) with an oiled metal grilling basket positioned on 1 side of grill grates. Whisk together vinegar, mustard, and 1 teaspoon of the salt in a small bowl until combined. Slowly add ⅓ cup of the oil, whisking constantly to combine.
• Toss together corn, okra, 1 teaspoon of the salt, and 1 tablespoon of the oil on a baking sheet lined with aluminum foil; push to 1 half of baking sheet. Add chicken to other half of baking sheet. Brush chicken with remaining 1 tablespoon oil; sprinkle with 1 teaspoon of the salt and ¼ teaspoon of the pepper.
• Place bacon slices on unoiled grates. Place okra in grilling basket. Grill, covered, until bacon is lightly charred, crisp, and cooked through and okra is softened and charred, 2 to 3 minutes per side. Remove bacon and grilling basket with okra from grill. Add corn and chicken to grates. Grill, covered, until corn and chicken are lightly charred and a thermometer inserted into thickest portion of chicken registers 165°F, 12 to 16 minutes, turning corn occasionally and turning chicken once. Remove corn and chicken from grill; cool 5 minutes.
• Chop chicken into 1-inch pieces. Cut corn kernels from cobs; discard cobs. Cut bacon into ½-inch pieces. Tear lettuce into 2-inch pieces; place in a large bowl or on a serving platter. Add dressing, okra, bacon, chicken, corn, tomatoes, cheese, and remaining ½ teaspoon salt and ¼ teaspoon pepper; toss to combine.

GRILLED COBB SALAD

Steps:

• Prepare a grill or large grill pan for medium heat. Quarter the tomatoes, then slice each quarter into 1/2-inch-thick pieces. Combine with 1/4 teaspoon salt in a medium bowl; let sit at room temperature.
• Grate 3 of the garlic cloves into a 1-quart resealable bag. Add 1/4 cup of the oil, half the lemon zest and juice, and the chicken, and seal the bag tightly. Massage the marinade into the chicken, making sure it is evenly coated. Let sit at room temperature for 20 minutes.
• Meanwhile, grate the remaining garlic clove into the carafe of a blender. Add the avocados, scallions, 1/2 cup water, 1/3 cup of the oil, the remaining lemon zest and juice, 1/2 teaspoon salt and a few grinds of pepper, and puree until smooth. Place a piece of plastic wrap directly on top of the dressing, and refrigerate the carafe.
• Transfer the chicken to a plate or baking sheet, shaking off any excess marinade. Sprinkle liberally with salt and pepper. Place the chicken and the bacon on the grill. (Note: If you have a charcoal grill, cook the bacon in a grill pan. It should not be grilled over charcoal because of the risk of flare-ups.) Grill the chicken until charred on both sides and an instant-read thermometer inserted in the deepest part of each breast reads 165 degrees F, about 5 minutes per side; transfer to a cutting board, and let rest for at least 5 minutes. Grill the bacon, flipping as needed to ensure even cooking, until lightly charred on both sides and most of the fat has rendered, about 10 minutes; transfer to the cutting board.
• While the chicken rests, quarter the romaine hearts lengthwise, leaving some of the stem attached to each quarter. Brush the cut sides with the remaining oil, and sprinkle liberally with salt and pepper. Grill, cut-side down, leaving 1/2 inch of space between each quarter (do not crowd; grill in batches if needed), until 1 cut side is lightly charred, 30 seconds to 1 minute; turn and repeat for the other cut side; transfer to a cutting board, and let cool slightly. Cut into 1-inch pieces, and mound onto a large platter.
• Cut the chicken into 1/2-inch pieces, and crumble the bacon. Arrange the chicken, bacon, hard-boiled eggs, tomatoes (along with the juices) and blue cheese in rows on top of the romaine. When ready to serve, toss with the dressing, season with salt and pepper and serve immediately.

GRILLED COBB WEDGE

Steps:

• Cook the bacon in a large skillet over medium heat until crisp, about 15 minutes. Drain on paper towels and cut in half; set aside.
• Soft-boil the eggs: Bring a saucepan of water to a boil over medium-high heat. Lower the eggs into the water and cook exactly 6 minutes. Meanwhile, fill a bowl with ice water. Using a slotted spoon, remove the eggs from the boiling water and lower them into the ice water. Let sit at least 5 minutes, then peel.
• Preheat a grill or griddle to medium high. Combine 1 tablespoon olive oil, the tomatoes, basil and garlic in a small bowl. Season with salt and pepper; toss and set aside.
• Stand the iceberg head upright on the core. With a sharp knife, cut a 1-inch-thick slice out of the center (the thickest part) of the head, creating a thick round disk. Lay the lettuce disk on a work surface and cut away the core. Slicing horizontally, cut the disk in half to create two 1/2-inch-thick round lettuce "steaks."
• Whisk the remaining 2 tablespoons olive oil and the paprika in a small bowl; season with salt and pepper. Brush on both sides of the lettuce steaks; grill just to give the lettuce a little color on one side, about 30 seconds.
• To assemble the salad, put a piece of grilled iceberg on each plate. Cut the soft-boiled eggs in half and arrange on top. Top with the avocado, bacon, radishes, onion and tomato mixture. Drizzle with olive oil and vinegar. Top with blue cheese and herbs; season with pepper.

GRILLED CHICKEN COBB SALAD

Steps:

• Heat a grill pan or nonstick skillet over medium high heat. Coat chicken breasts with 2 teaspoons oil, poultry seasoning, salt and pepper. Wash hands. Grill or pan-fry chicken 6 to 7 minutes on each side. Remove from heat and let rest 5 minutes.
• In a small pot, cover eggs with cold water. Place over high heat and bring water to a boil. Once it comes to a boil, cover the pot and turn off the heat. Set a timer for 10 minutes. After the 10 minutes, cool eggs under cold running water. Peel and chop.
• Brown chopped bacon in a skillet over medium high heat. Drain bacon on paper towels.
• Chop 3 hearts of romaine lettuce and place in a large serving platter or salad bowl. Dress chopped lettuce with the juice of 1 1/2 lemons. Drizzle remaining 2 tablespoons extra-virgin olive oil over lettuce. Season greens with salt and pepper, to taste.
• Toss diced avocados with juice of remaining 1/2 lemon, to retard browning.
• Halve chicken breasts and chop the meat.
• To serve, arrange rows of chopped chicken, chopped hard boiled egg, crisp bacon bits, diced avocado, diced tomato, chopped red onion and shredded cheese on top of either 4 individual portions of dressed romaine or 1 large serving platter.

GRILLED SALMON COBB SALAD

Steps:

• Preheat a grill to medium high. Put the eggs in a medium saucepan and cover with cold water. Bring to a boil, then remove from the heat and let sit, covered, 10 minutes. Drain and rinse under cold water until cool. Peel, chop and set aside.
• Meanwhile, drizzle the salmon with the juice of 1/2 lemon and season generously with salt and pepper; set aside 10 minutes.
• Make the dressing: Combine the juice of the remaining 1/2 lemon in a small bowl with the lemon zest, vinegar, shallot and tarragon; whisk to combine. Gradually whisk in the olive oil until combined; season with salt and pepper. Set aside.
• Brush the grill grates with vegetable oil. Lightly brush the lettuce, avocados and corn with vegetable oil. Grill the vegetables, turning, until well marked, about 2 minutes for the lettuce and avocados and 5 to 6 minutes for the corn; transfer to a cutting board. Meanwhile, grill the salmon, turning once, until just cooked through, 6 to 8 minutes. Transfer to the cutting board and let rest 5 minutes.
• Roughly chop the lettuce, discarding the core; transfer to a large platter. Add the basil and dill and toss. Cut the kernels off the corn and chop the avocado and salmon. Arrange the corn, tomatoes, hard-boiled eggs, salmon and avocados in rows over the salad; season with salt and pepper. Drizzle with the dressing and top with parsley.

COBB SALAD

Steps:

• Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Divide shredded lettuce among individual plates.
• Evenly divide and arrange chicken, eggs, tomatoes, blue cheese, bacon, avocado and green onions in a row on top of the lettuce.
• Drizzle with your favorite dressing and enjoy.