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Monterey Chicken Cobb Salad
Monterey Chicken Cobb Salad.
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.”
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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. He 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](https://i0.wp.com/www.lemonythyme.com/wp-content/uploads/2013/05/Cobb-Salad.jpg?resize=960%2C466)
EAT COBB: Eggs, Avocado, Tomato, Chicken, Onion, Bacon, Blue Cheese.
There are so many wonderful adaptations to the original Cobb Salad version. Here’s how I build a Monterey Chicken Cobb Salad!
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Clearly we’ve transformed boring chicken breasts with all these wonderful toppings.
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Now let’s transform the salad! This is your chance to add your favorite ingredients. The Cobb Salad is a great way to use up leftovers.
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At the same time the Cobb Salad was gaining in popularity, so was the table-side preparation. This type of dining experience was catching on quickly. It’s 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!!
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Love the Monterey flavors check out Monterey Loaded Nachos Fries and the Monterey Chicken Grilled Cheese Sandwich.
Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!
All my best,
xo Libby
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Monterey Chicken Cobb Salad
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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2 Comments
Chef Mimi
Well this is wonderful. I like what you did with the chicken breasts! Great flavors and textures.
libby
Thanks so much!