Recipe By Vera Newman

GRILLED CHICKEN AND PASTRAMI COBB SALAD

Summer barbecue on a platter! This satisfying grilled chicken and pastrami salad with cooked eggs, avocado, corn right off the cob, and a poppy seed vinaigrette is robust enough to be a full meal.

Serves 6

• 2 boneless, skinless chicken breasts
• 2 tsp Gefen barbecue sauce
• 2 tsp Montreal chicken seasoning
• 2 tsp olive oil
• 1 pkg Meal Mart pastrami
• 2 hearts of romaine lettuce, chopped
• 1 cup heirloom tomatoes, cut in half
• 1 avocado, diced
• 2 ears corn on the cob, kernels removed
• 2 hard-boiled eggs, sliced

POPPY SEED VINAIGRETTE

• ⅓ cup Gefen olive oil
• ⅓ cup canola oil
• ⅓ cup apple cider vinegar
• 2 Tbsp sugar
• 1½ Tbsp finely chopped onion
• 1 Tbsp poppy seeds
• 1 tsp Dijon mustard
• salt, to taste

Place the chicken in a bowl and toss with the olive oil, Montreal chicken seasoning, and barbecue sauce. Preheat your grill, grill pan, or castiron skillet to medium high and brush the grates with oil.
Grill the chicken for 5-8 minutes per side or until the chicken is cooked through. Remove from the grill and let rest for 5-10 minutes. Thinly slice the chicken.
In the meantime, grill the pastrami strips on the grill for 4-5 minutes per side until slightly charred and crispy. Thinly slice the pastrami strips. In a glass jar, combine all ingredients for the dressing and whisk or shake until combined. Taste and adjust seasoning if necessary.
In a large salad bowl or platter, arrange the chopped romaine lettuce. Top with tomatoes, avocado, chicken, pastrami, corn kernels, and eggs. Serve the salad alongside the poppy seed vinaigrette.

(Originally featured in FamilyTable 640)