grilled chicken cobb salad with balsamic-mustard vinaigrette and chipotle buttermilk dressing (via Bobby Flay)

Our neighbors, Kevin and Tara, are constantly giving us things. A swing set for the kids, dinosaurs, a whole bag of Cars toys (right in the middle of our son’s obsession with the movie), clothes for all the kids, learning laptops, two giant toddler car seats that were used maybe twice, and a giant Matchbox car carnival thing. It has a Ferris wheel. Awesome.


The most recent thing they gave us? Their Weber grill. Exactly like the one I had just purchased and assembled. When I told Kevin I got a new grill, he asked if I wanted his instead. He had upgraded to The Big Green Egg, and his Weber was sitting unused. Lonely. My new, unused Weber went right back in the box.


How did we get so lucky to have such nice neighbors? It’s best not to question it, I guess. We’ll just keep taking them cakes and cookies to say thanks.


I didn’t even have to ask Karen what she wanted me to make first on the grill. I mean, I did ask, of course. Never assume. But I guessed right. This incredible grilled chicken cobb salad from Bobby Flay. It explodes with flavor. Barbecue sauce. Two dressings: one balsamic, one chipotle buttermilk.Slow-grilled onions, a lot of blue cheese, hardboiled eggs (or not). For this one, we get out our giant plates (nearly platters) and heap on the goodness.
 

Shortcuts:

• The Mesa BBQ sauce is outstanding and freezes perfectly, but your favorite bottled sauce does well in a pinch. We like Trader Joe’s sauce, for what it’s worth.
• There are some not bad refrigerated buttermilk chipotle ranch dressings in the supermarket. But they aren’t great. Try to make your own, because it tastes better.
• We drastically cut the oil in the balsamic dressing and we never miss it. 
• You could use Vidalia instead of red onions throughout. You need a sweet pungent onion. I like the bite of red, but whatever makes you happy.
• The fresh avocado here is amazing, but sometimes the store doesn’t anticipate my last-minute salad cravings. You could swap in a chunky guacamole here. We like Wholly Guacamole brand.
• Bacon will not hurt this salad, but you don’t need it. I will not judge you.

This is a salad we crave, and my guess is you will, too. Perfect for the weekend. Or anytime you get a brand new (used) grill.


recipe | grilled chicken cobb salad with balsamic-mustard vinaigrette and chipotle buttermilk dressing (via Bobby Flay)


mesa bbq sauce

• find it here on foodnetwork.com

balsamic-mustard vinaigrette

• 6 Tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• 2 Tablespoons finely chopped red onion
• 1 Tablespoon light brown sugar
• 3/4 cup olive oil (we use 1/4 cup because of all the fat in the avocado and cheese)
• Kosher salt and freshly ground pepper

Combine the vinegar, mustard, onion, and sugar in a blender or food processor and let it spin. With the motor running, slowly add the oil. Season with salt and pepper. 


chipotle buttermilk dressing

• 1/4 cup sour cream (reduced fat works)
• 1 cup buttermilk
• 2 cloves garlic, finely chopped
• 2 Tablespoons finely chopped red onion
• 1 Tablespoon fresh lime juice
• 2 teaspoons chipotle purée 
• Kosher salt and freshly ground pepper

Combine everything in a small bowl and season with salt and pepper. 


salad

• 4 chicken breasts
• 1 1/4 cups Mesa bbq sauce 
• 2 large red onions, sliced 1/4 inch thick
• Olive oil for brushing the onions
• 8 cups mixed greens, washed and dried
• 8 plum tomatoes, quartered
• 8 hard-boiled eggs, quartered
• 4 avocados, peeled, halved, and thinly sliced
• 8 ounces creamy blue cheese, crumbled
• Chipotle Buttermilk Dressing
• Balsamic-Mustard Vinaigrette
• Kosher salt and freshly ground pepper

Preheat a gas or charcoal grill to medium high.

Season the chicken on both sides with salt and pepper and brush with mesa barbecue sauce. Grill, basting continuously with barbecue sauce, until golden brown and cooked through, 6 minutes on each side. Remove from the grill and let rest for 10 minutes.

Brush the onion slices with olive oil and grill until golden brown and slightly softened, 2 to 3 minutes on each side (or longer if you like some char, which I do). In a large bowl, lightly toss the greens with the balsamic-mustard Vinaigrette and place on a large platter. Cut the chicken breasts on the bias into 1/2-inch slices. 

Arrange the chicken in the center of the platter, resting on the greens. Arrange the tomatoes, eggs, onion slices, and avocado slices around the chicken. Sprinkle with the crumbled blue cheese and drizzle with the chipotle buttermilk dressing.