Chicken Cobb Salad

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This version of the classic Cobb Salad uses poached chicken, and a creamy buttermilk dressing — a full and satisfying meal all by itself.

Serves: 4

Prep Time: 1 hour

Cook Time: 15 min

Ingredients

Poached Chicken

2 large boneless chicken breasts

3 garlic cloves, smashed with the flat side of a knife

1 shallot, peeled and quartered

1 bay leaf

2-3 sprigs fresh thyme

1 ½ tsp fine sea salt

water, or use chicken or vegetable stock or broth

Buttermilk Ranch Dressing

½ cup sour cream

½ cup buttermilk

¼ cup mayonnaise, best quality

2 cloves, minced

3 finely sliced green onions

¼ cup finely chopped fresh dill

¼ cup finely chopped fresh chives

2 tsp fresh lemon juice

salt and pepper, to taste

For the Cobb Salad

1 head romaine lettuce, coarsely chopped

4 hard-boiled eggs, peeled and halved or quartered

2 poached chicken breasts, cooled and sliced

1 cup smoked ham, diced

1 cup heirloom cherry tomato

½ cup shaved sharp cheddar

1 ripe avocado, quartered and slice

2 tbsp finely chopped chives

buttermilk ranch dressing

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.

Steps

Add chicken, garlic, shallot, bay leaf, thyme, and the salt to a medium pot. Cover with water by 2 inches.
Place the pot over medium heat and heat until the liquid comes to a low simmer.
When the liquid is at a low simmer, turn down the heat to low and cook until the chicken is cooked through, 10 to 15 minutes. To check for doneness, an internal thermometer inserted into the thickest part of the chicken will read 165°F (74°C).
Remove from poaching liquid. Cool and transfer to a cutting board. Slice and set aside, in the fridge.
Place all of the buttermilk ranch dressing ingredients in a bowl and blend well. Refrigerate until ready to use.
To serve: On a large platter, spread out lettuce, then add rows of hard-boiled egg, chicken, smoked ham, avocado, and cherry tomatoes.
Sprinkle the cheddar shaving on top. Season with salt and pepper, drizzle with buttermilk ranch dressing, and garnish with chives.

Nutrition Info

Per 519 g serving	Amount
Calories	600
Protein	37 g
Fat	40 g
Saturated Fat	14 g
Carbohydrate	25 g
Fibre	8 g
Sugar	13 g
Cholesterol	285 mg
Sodium	1920 mg

Per 519 g serving	% Daily Value
Potassium	1300
Calcium	400
Iron	3.5

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