Chaya Suri Leitner

This Cobb salad is a delicious and healthy summer dinner. It’s a favorite recipe of mine, and my kids absolutely love it. Plus, it’s easy to make and transport, making it a great option for picnics or a relaxing evening at the beach. It’s sure to be a hit with everyone! Originally, I started with just a little toasted sesame oil to add great, bold flavor and then the rest just flowed. Serve this with plain rice and Asian Cabbage Slaw for the whole experience.

Sara Gold

I’ve never made a Cobb salad before, and I’m not a big fan of hard-boiled 
eggs in salad, so I knew I would skip those. Other than that, I was excited 
to try something new and see how it would go over.

SERVES 6–8

• 6 boneless chicken breasts
• 8 cups chopped romaine lettuce
• 2 cups cherry tomatoes, halved
• 1 large avocado, diced
• ½ red onion, thinly sliced
• 6 hard-boiled eggs, peeled and cut in 6

  I skipped these.

• veggie stick salad topper, for garnish (optional)

  I wanted the veggie sticks but couldn’t find them.

• fresh cilantro or parsley, for garnish (optional)

Spice Blend

• 2 Tbsp smoked paprika
• 1 Tbsp onion powder
• 1 Tbsp garlic powder
• 1 tsp dry parsley
• 1 tsp salt
• ½ tsp cumin
• ½ tsp chili pepper
• ½ tsp sumac

  I skipped this because I didn’t have it.

Corn

• 4 cups frozen corn kernels

  I used canned corn.

• 2 Tbsp olive oil
• 2 Tbsp spice blend (see above)

Dressing

• ¼ cup ume vinegar

  I used regular white vinegar.

• 1 Tbsp Dijon mustard
• 1 clove garlic, minced
• ½ cup olive oil
• salt and pepper, to taste

• I added a heaping Tbsp of honey to balance out the acidity.

In a small bowl, combine the ingredients for the spice blend. Mix well.

Preheat oven to 425°F (220°C) and line two baking sheets with parchment paper. Pat the chicken dry with paper towels and generously rub the spice mix over the chicken.

In another bowl, toss the frozen corn kernels with olive oil and spice blend.

I did this straight onto the baking sheet so I didn't have to wash an extra bowl!

Arrange the chicken and corn kernels on the prepared baking sheets, making sure they’re in a single layer. Roast in the oven for 25–30 minutes, or until the chicken is cooked through and the corn is golden brown.

Alternatively, if you want to grill the chicken and corn instead of roasting, preheat the grill to medium-high heat. Grill the chicken for about 5–6 minutes per side, or until the internal temperature reaches 165°F (74°C). Grill the corn kernels on a skillet for about 8–10 minutes, or until charred on all sides.

Remove the chicken and corn from the oven (or grill) and let the chicken rest for a few minutes before serving.

For the salad: In a large shallow bowl, place the chopped romaine lettuce, then arrange the cherry tomatoes, avocado, and red onion on top. Slice the cooled chicken and add it with the corn. Place the hard-boiled eggs around the edges of the bowl.

To make the dressing, whisk together the ume vinegar, Dijon mustard, and garlic in a small bowl. Slowly whisk in the olive oil, then season with salt and pepper to taste. Drizzle the dressing over the salad and toss to coat.

If desired, garnish with veggie stick salad toppers and fresh cilantro or parsley.

Sara Gold

First and foremost, the spiced corn was amazing!! We couldn’t get enough of it. I even ran out of it and had to make more! The chicken was great, and the dressing tied it all together. My non-salad-eater child asked me to make it again but without salad next time!

With the warm weather finally here, we will definitely be making this again and enjoying it outdoors!

As a side note, I baked my chicken for just 10–15 minutes, since my pieces were pretty thin.

(Originally featured in Family Table, Issue 847)