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Photo of Summer cobb salad by WW

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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