The following recipe was created in collaboration with Lauren Schulte. To see more of her bites and meals, visit her Instagram @TheBiteSizePantry.
Nothing screams summer more than grilling over an open flame. This grilled cobb layered salad is the perfect recipe for pit masters and grilling novices. It’s so easy you simply can’t mess it up!
The best thing about this dish is that you can prep most everything beforehand. When you’re ready to eat, simply toss the lettuce on a hot grill for a couple of minutes to create beautiful grill marks and build the salad.
Assemble the salad in a glass bowl for added visual effect and be the envy of any potluck or picnic.
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For the Salad
- 2 heads romaine lettuce
- 4 eggs, hard boiled
- 1 cup Tomz cherry tomatoes, sliced
- 1 ½ cups cooked chicken breast, shredded
- 1 1/3 cup Heinen’s frozen peas, thawed
- 1 ½ cups Heinen’s Colby Jack cheese, shredded
- 1 cup bacon bits
- 1 avocado, diced
- Juice of ½ lemon
- Parsley, for garnish
For the Ranch Dressing
- 1 cup mayo
- 1 cup 0% Greek yogurt
- ½ Ranch packet
- ¼ cup chives, chopped
- Juice of ½ lemon
- Add all of the dressing ingredients to a small bowl and mix well. Set aside. If you like dill, feel free to add a Tbsp. of fresh chopped or dried dill.
- Spray the grill grates with avocado oil prior to preheating. Avocado oil has a higher burn point and holds up nicely to the heat of the grill causing it to not smoke.
- Preheat the grill between 375˚F and 400˚F. Light just the center burners.
- Cut both romaine lettuce hearts in half, leaving the butt of the lettuce intact so that the leaves stay in place while on the grill. Place each half cut-side-down on the hot grill. Grill with the lid open for 2-3 minutes until grill marks form. If desired, flip the lettuce over to allow grill marks to form on the other side, then remove them from the grill. Grilling will cause the lettuce to wilt a bit and if cooked for too long, it will become rubbery.
- If cooking without a grill, use the stovetop to achieve the same look and taste. If using a gas stovetop, crank the smaller burner to medium-high and place the lettuce cut-side-down across the top of the burner. Cook for the same amount of time as you would on the grill. Once the lettuce has cooled, give it a good chop. Set aside.
- In a pot of hot water, boil the eggs for 8-10 minutes for hard boiled. Allow them cool completely in an ice bath. Peel, chop into chunks and set aside.
- Cook the bacon to your desired consistency (crispy works best for this recipe), then chop or crumble the strips into fine bits.
- Place the frozen peas in a shallow skillet and cook them on the stove top, stirring frequently. Don’t add any water to the skillet. The peas will release moisture as they cook.
- Add the grilled and chopped lettuce to the bottom of a glass bowl.
- Add a layer of tomatoes directly on top of the lettuce.
- Add a layer of shredded chicken breast (omit to keep the salad vegetarian). Gently press to compress the first three layers.
- Add a layer of peas and avocado.
- Pour a thin layer of ranch dressing on top of the peas and avocado, then top with a layer of shredded Colby Jack cheese.
- Top with bacon bits and hard boiled eggs.
- Garnish with freshly chopped parsley
- Once you’re done admiring all of the beautiful layers, give it a good toss and enjoy!