Grilled chicken with cobb salad

Indulge in the delightful harmony of flavors with this grilled chicken cobb salad. Savory chicken paired perfectly with crisp greens and creamy dressing.

Ingredients:

• 4 skinless, boneless chicken breasts (about 230g each)
• 1 small onion, cut into 1/2-inch-thick rings
• 1 cup buttermilk
• 2 cloves garlic, smashed
• Kosher salt and freshly ground pepper
• 4 slices bacon
• 3 large eggs
• 4 teaspoons white wine vinegar
• 1 tablespoon dijon mustard
• 2 hearts romaine lettuce, chopped
• 1 tomato, chopped
• 1 avocado, chopped
• 1/3 cup crumbled blue cheese

Instructions:

1. Use a mallet or heavy skillet to flatten the chicken between two sheets of plastic wrap until it reaches a thickness of 1/4 to 1/2 inches. Put the chicken in a large bowl and mix in the onion, 3/4 cup of buttermilk, garlic, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Let it sit in the refrigerator for at least 30 minutes or up to 4 hours.
2. While the chicken is marinating, cook the bacon in a medium skillet over medium heat until it becomes crispy, approximately 8 minutes. Once cooked, place the bacon on a paper towel-lined plate to remove excess oil; keep the drippings for the dressing. Proceed to chop the cooked bacon into smaller pieces.
3. Prepare a bowl filled with ice water. Boil a medium saucepan of water. Cook the eggs for 4 minutes, then move one egg to the ice water using a slotted spoon. Let the remaining 2 eggs continue to cook until hard-boiled, which takes an additional 6 minutes. Drain and allow the eggs to cool.
4. For the dressing: Take the 4-minute egg out of the ice water and peel it carefully, as it will be soft. Put the peeled egg into a blender. Add vegetable oil, reserved bacon drippings, the remaining 1/4 cup of buttermilk, vinegar, mustard, 1/4 teaspoon of salt, and some ground pepper. Blend until the mixture is smooth and slightly thick, approximately 1 minute. Refrigerate the dressing while you grill the chicken, for at least 15 minutes.
5. Heat a grill or grill pan to medium-high heat. Lightly grease it with vegetable oil. Remove the chicken and onion from the marinade, discard the garlic, and pat the chicken dry. Lightly season the chicken with salt and pepper. Grill the chicken, flipping it once, until it is just cooked through, for about 6 to 8 minutes. Grill the onion, turning it occasionally, until it is tender and slightly charred, which usually takes around 10 minutes. Proceed to chop the grilled onion.
6. Peel and dice the hard-boiled eggs. Combine romaine lettuce, grilled onions, tomatoes, avocados, blue cheese, and 1/4 cup of the prepared dressing in a large bowl. Plate the chicken and top it with the salad mixture. Add the chopped bacon and eggs on top. Drizzle the remaining dressing over the salad and season with pepper.

Summary:

• Calories: 3007 kcal
• Fat: 185 g
• Protein: 270 g
• Carbs: 66 g
• Potassium: 6706 mg
• Magnesium: 495 mg