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Of all the ways to transform a boring piece of chicken breast, Monterey style is a surefire move towards flavor wow! I mean…chicken, bbq sauce, bacon, cheese, diced tomato, and your favorite aromatics. Quintessential ‘Layers of Flavor.”

The original Cobb Salad was born one late night in the kitchen of Hollywood’s Brown Derby restaurant. Back in in 1937, owner Robert Cobb had a late-night hankering for a satisfying meal and began pulling readily available ingredients into a bowl. This kitchen sink salad was promptly added to the menu and became a runaway hit!

Cobb Salad
The Classic Cobb Salad

EAT COBBEggs, Avocado, Tomato, Chicken, Onion, Bacon, Blue Cheese.

There are so many wonderful adaptations to the original version – here’s how I build a Monterey Chicken Cobb Salad!

At the same time the Cobb Salad was gaining in popularity, so was the table-side preparation dining experience – what we fondly refer to as dinner and a show. Today, as we find ourselves eating in vs. dining out, any opportunity to serve a meal family-style is welcomed in this house.

Monterey Chicken Cobb Salad is a family favorite that even your most challenging eaters will enjoy!!

Love the Monterey flavors check out Monterey Loaded Nachos Fries and the Monterey Chicken Grilled Cheese Sandwich.

Monterey Chicken Cobb Salad

Libby with Lemony Thyme
Monterey Chicken Cobb Salad is a family favorite that even your most challenging eaters will enjoy!!
Prep Time 15 mins
Cook Time 15 mins
Course Main Course
Servings 6

Ingredients
  

For the Monterey Chicken

  • 3 boneless skinless chicken breasts, about 2 pounds
  • 6 Tablespoons hickory bbq sauce or favorite
  • 6 slices bacon cooked crispy
  • 3/4 cup shredded Monterey Jack cheese
  • 1 Roma tomato diced
  • 1 scallion thinly sliced
  • 1 jalepeno finely diced

For the Salad

  • 8-10 cups lettuce chopped
  • 3 hardboiled eggs quartered
  • 2 avocado diced
  • 2-3 Roma tomatoes diced
  • 3 scallions thinly sliced
  • 2 corn on the cobb roasted, kernels removed from cobb
  • 6 strips bacon cooked crisp, chopped
  • 1 cup shredded Monterey Jack cheese

For the Chili Ranch Dressing

  • 1 cup buttermilk
  • 1/2 cup mayonaise
  • 2 Tablespoons fresh chives (or parsley) minced
  • 2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • pinch black pepper

Instructions
 

For the Monterey Chicken

  • Preheat oven to 350 degrees. Grill chicken breasts until almost done (about 155 degrees).
  • Top each grilled chicken breasts with a schmear of bbq sauce, two slices of crispy bacon and a handful of shredded cheese. Place in oven for 10 minutes or until cheese is melted and bubbly and chicken registers 165 degrees.
  • Remove from oven and sprinkle with diced tomato, jalapeno and scallion. Allow to rest for 5 minutes before slicing.

For the Chili Ranch Dressing

  • Combine all ingredients. Chill until ready to serve.

For the Salad

  • Place all salad ingredients on large platter. Top with sliced Monterey Chicken and drizzle with Chili Ranch Dressing.

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