Summer cobb salad
7
Points®
Total time: 48 min • Prep: 30 min • Cook: 12 min • Serves: 6 • Difficulty: Easy
We gave this classic salad a summery twist with sweet corn and melon. It's a great way to use up leftover chicken or turkey breast and make use of the best ingredients of the season. Prep and serve it like pictured here and toss just before serving for an eye-popping presentation.
Ingredients
Uncooked turkey bacon
3 slice(s)
Olive oil
3 Tbsp
Water
1 Tbsp
Lemon zest
½ tsp
Fresh lemon juice
2 Tbsp
Dijon mustard
1 Tbsp
Table salt
½ tsp
Black pepper
¼ tsp
Chives
¼ cup(s), snipped
Romaine lettuce
10 oz, roughly chopped
Roasted skinless boneless chicken breast
¾ pound(s), or turkey breast
Corn on the cob
3 ear(s), medium, kernels removed with a knife
Cantaloupe
2 cup(s), diced, cut into 1/2-inch pieces
Semisoft goat cheese
½ cup(s), crumbled
Avocado
1 item(s), diced
Instructions
1
Microwave bacon according to package directions. Drain on paper towels. Cool and chop.
2
Meanwhile, whisk together oil, water, lemon zest and juice, mustard, salt, and pepper in a large bowl. Stir in chives. Add romaine and toss to coat.
3
Place romaine on a large platter. Arrange bacon, turkey, corn, cantaloupe, goat cheese, and avocado in rows over romaine. Serve at once.
4
Serving size: about 2 cups salad and scant 2 tsp dressing
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