Chicken Cobb Salad

Ingredients

• 1 pound boneless skinless chicken breast (skinless chicken breast)
• 1/2 cup pickle juice
• 1/2 cup buttermilk
• 2 tsp powdered sugar
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• 1/4 tsp paprika
• 1/8 tsp celery salt
• 1 tsp salt
• 1 tsp black pepper
• 1/2 cup ranch dressing
• 1 Tbsp chopped cilantro
• 1/2 tsp lime juice
• 1/8 tsp lime zest
• 1/4 avocado (chopped)
• 2 tsp salted butter
• 1 cup corn (fresh or frozen)
• 6 cups chopped romaine lettuce
• 6 cups baby spinach
• 3/4 cup shredded monterey jack cheese
• 6 Tbsp bacon bits
• 4 large boiled eggs
• 16 grape tomatoes

Instructions

1. 1

   Combine chicken, buttermilk, and pickle juice in a gallon sized ziplock bag. Chill for 6-24 hours. Drain off and discard marinade. Let chicken sit at room temperature for about 20 minutes before cooking.

2. 2

   For dressing, blend all of the ingredients in a food processor or blender until smooth. Chill until ready to serve.

3. 3

   To roast the corn, heat a skillet over medium high heat. Add the butter and corn, cook and stir for 6-7 minutes, or until corn starts to brown. Set aside.

4. 4

   For chicken: Combine the powdered sugar, onion powder, garlic powder, paprika, salts, and pepper in a small bowl. Sprinkle over the chicken breast. Cook over medium high heat with the olive oil until internal temperature reaches 165 degrees, about 4-5 minutes per side. Let sit 5 minutes before cutting into cubes or slices.

5. 5

   While the chicken is cooking, chop the lettuce, sliced the eggs, and grate the cheese. Half tomatoes if desired.

6. 6

   To assemble salad, divide the lettuce and spinach between 4 plates. Top each with chicken, roasted corn, shredded cheese, bacon bits, sliced boiled egg, and tomatoes.

7. 7

   Either serve dressing on the side, or drizzle it over each salad.