Summer Cobb Salad

Serves 2-4

The classic Cobb Salad was created by Bob Cobb, owner of the famous Brown Derby Restaurant in Hollywood during the 1930s. 

When grilling, I always cook extra meat for a second meal. I thought a summer Cobb version using barbecued chicken with BBQ sauce would be good, and I was right! The BBQ's sweet and tangy flavors blend really well with the other ingredients and add a fun twist to the salad.

I took a little liberty on a number of ingredients.

• The original salad was made with a classic vinaigrette. I added a bit of thick plain yogurt, which gives the dressing a nice creaminess, and leans towards a "ranch" dressing. 
• Instead of tomato wedges, I charred the cherry tomatoes, which creates a pop of juiciness and BBQ flavor.
• Last, I added quick-picked red onions, which tone down the oniony taste and add a nice tangy pop and hot pink color.

Cooking tip:

This salad can be assembled quickly by using the restaurant term “Mis en Place,” which means “everything in its place.” Rather than focusing on one ingredient at a time:

1. Gather all of your ingredients and tools together before you start cooking.
2. Prep all of your ingredients - cube chicken and avocado, peel eggs, make dressing, etc.- and place each prepped ingredient on a parchment-lined cookie sheet. Toss lettuce with a light amount of dressing and place in a serving bowl or platter. Put away everything that you’re done with.
3. Serve by arranging the remaining ingredients artistically on the tossed greens. Drizzle with extra dressing or serve on the side.