I admit it...I've recycled this recipe that I put on the blog many years ago. You know...when it was mostly me, my dog, and my neighbors who don't read blogs. I did this salad again this weekend and it is SO good I just had to share it with more people. Would a salad be OK for Mother's Day? This one most definitely would be; make it for Mom; she'll love you forever!
I used to get such a kick out of a site called Food Network Humor (seems gone now 🙁 - so sad) and though I laugh at some of the outrageous pieces on many of the hosts and other snafus, I sometimes wondered about their level of scorn for Bobby Flay. Now, I don't know Mr. Flay and have no personal knowledge of his personality...but I think it's unfair to characterize him as someone who can not cook. I've made many dishes from one of his restaurants or his cookbooks and I have to say I don't remember ever being disappointed.
Case in point is this salad; I'm thinking it must be a collaboration between Bobby and Emeril...its definitely Cobb Salad kicked up a notch!
I am sure friends who came for dinner would attest to how fabulous this Barbecue Chicken Cobb Salad with Chipotle Buttermilk Dressing was. The use of grilled barbecue chicken instead of bacon, along with avocado, tomatoes, caramelized onions, Gorgonzola cheese and two dressings?
Yes, that's right. A light balsamic flavored oil dressing on the greens and then a spicy but not TOO hot chipotle dressing to finish it off. I admit I was in a bit of a pinch for time the other day and sort of blended the two together and it was good...so follow the recipe or do as I did and make it a bit easier. However you mix it the dressing is the BOMB...just a hint of spice combined with the cool creaminess of sour cream or yogurt (I used some of each). Seriously the best Cobb Salad I've ever had. EVAH!
This is a salad I always equate with summer. As a matter of fact I normally don't make it unless I have garden fresh tomatoes, however, in lieu of those I'll use these little tomatoes in a heartbeat before the larger, harder, mealier ones that are on the shelf in April.
I've had this salad at least 4 times in the past two weeks. I made all the components, wasn't finding the time to get it styled and photographed and then had friends drop by and offered them dinner and this is what we had. Pretty much made it a no go at that time for this update but luckily I had enough leftovers for me; yippee!
I was more successful this past weekend. One thing about this salad I love? I always serve it on a large platter and guests can make an individual salad. If someone doesn't love one component (I'm talking to you Casey), they can just ignore it when serving themselves. No worries buddy; I'll eat your grilled onions! My guests loved it too; gobbled it up even. I cannot believe I'm saying this but no one missed the bacon. Seriously.
Serves Serves 6-8
Grilled Chicken Cobb Salad with Chipotle Buttermilk Dressing
1 hrPrep Time
20 minCook Time
Save Recipe
Ingredients
- 2 tablespoons (1/4 stick) butter
- 1/2 medium red onion, finely diced
- 3 garlic cloves, minced
- 6 plum tomatoes, coarsely diced
- 1/4 cup ketchup
- 3 tablespoons dark molasses
- 2 tablespoons Dijon mustard
- 2 tablespoons dark brown sugar
- 1 tablespoon honey
- 1 teaspoon cayenne
- 1 tablespoon ancho chile powder (available at Hispanic or specialty markets)
- 1 tablespoon paprika
- 1 tablespoon Worcestershire sauce
- 6 Tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 2 Tablespoons finely chopped red onion
- 1 Tablespoon light brown sugar
- 1/3 cup olive oil (the original recipe called for more but this was plenty )
- Kosher salt and freshly ground pepper
- 1/4 cup sour cream (or Greek yogurt)
- 1 cup buttermilk
- 2 cloves garlic, finely chopped
- 2 Tablespoons finely chopped red onion
- 1 Tablespoon fresh lime juice
- 2 teaspoons chipotle purée (I used adobo chipotle peppers; and a bit more than what is called for)
- Kosher salt and freshly ground pepper
- 6 chicken thighs
- 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 or Gorgonzola, crumbled
- Chipotle Buttermilk Dressing
- Balsamic-Mustard Vinaigrette
- Kosher salt and freshly ground pepper
For the Mesa Barbecue Sauce
For the Balsamic-mustard vinaigrette:
For the Chipotle Buttermilk Dressing:
Instructions
- In a large saucepan over medium heat, melt the butter and sweat the onion and garlic until translucent, about 3 minutes. Add the tomatoes and simmer 15 minutes. Add the remaining ingredients and simmer 20 minutes.
- Puree the mixture in a food processor, pour into a bowl, and let cool at room temperature. May be refrigerated up to 1 week or frozen.
- 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.
- Note: I used my mini processor for this. Perfect.
- Use a blender, stick blender or food processor to blend everything together; season with salt and pepper to taste.
- 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, 10 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 (Use a piece of foil; I had several pieces fall between the grates, no muy bueno)
- In a large bowl, lightly toss the greens with the balsamic-mustard Vinaigrette and place on a large platter.
- Cut the chicken thighs 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.
To Make the Chipotle Buttermilk Dressing:
Notes
The original recipe called for chicken breasts but I so prefer boned chicken thighs. Once they have been de-boned they can be grilled flat but I actually prefer reforming them to their original shape by folding them in half and grilling them. Takes a bit longer but they do not get overdone and dry out.
http://www.creative-culinary.com/barbecue-chicken-cobb-salad-chipotle-buttermilk-dressing/
