Summer Chicken Cobb Salad

INGREDIENTS

• 1 boneless skinless chicken breast
• 2 ears corn husked
• 6 slices crisp bacon chopped
• 3 hardboiled eggs halved
• 1 bag Taylor Farms Garden Vegetable Chopped Salad or 6 cups chopped romaine lettuce
• 1 avocado diced
• 1 cup sugar snap peas
• 6 radishes thinly sliced
• 2 Tbsp chives finely chopped
• ½ cup goat cheese crumbled
• Kosher salt and pepper to taste

DRESSING:

• 1 Tbsp water
• 1/2 tsp sugar
• 3/4 tsp kosher salt
• 1/2 tsp Worcestershire sauce
• 2 Tbsp red wine vinegar
• 1 Tbsp lemon juice
• 1/2 tsp fresh ground black pepper
• 1/4 tsp Dijon mustard
• 2 cloves garlic finely grated or minced
• 2 Tbsp olive oil

Cooking Process

1. Heat your grill to medium-high heat. Sprinkle chicken with salt and pepper.
2. Place chicken and ears of corn on grill. Grill corn until slightly charred.
3. Grill chicken 5 minutes on each side or until done. Let rest 10 minutes and then thinly slice chicken and cut kernels off ears of corn.
4. Meanwhile, prepare your dressing. Combine all ingredients except the oil in a blender and blend. Slowly, with the machine running, add the oil and blend to incorporate.
5. Combine veggie blend, avocado, grilled corn, snap peas, and radish in a large bowl.
6. Drizzle with dressing; toss gently to coat. Arrange about 2 cups greens mixture on each of 4 salad plates.
7. Top each serving with chicken, bacon, egg, chives and goat cheese.

Bon Apetite!