| Level: | Easy |
| Total: | 40 min |
| Active: | 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 boneless, skinless chicken breasts
- 1/2 teaspoon hot Hungarian paprika
- Kosher salt and freshly ground black pepper
- Olive oil, for drizzling
- 2 ears corn, shucked
- Kosher salt
- 1 pound bowtie pasta
- 1/2 cup mayonnaise
- 1 avocado, flesh diced
- 1 scallion, cut into thirds
- Zest of 1 lime plus 1 teaspoon lime juice
- Kosher salt and freshly ground black pepper
- 4 sun-dried tomatoes in oil, chopped
- 4 hard-boiled eggs, sliced
- 8 slices crisped bacon, chopped
- 1/2 cup blue cheese or gorgonzola crumbles
Instructions
- For the grill: Prepare a grill for high heat.
- Cut each chicken breast open and in half to make 4 thin chicken fillets. With a meat mallet, gently pound each chicken fillet to even thickness. Sprinkle the chicken with the paprika and some salt and pepper. Drizzle with olive oil.
- Put both the chicken and corn on the grill above the direct heat. Cook the chicken on one side for about 4 minutes, then flip and cook for another 2 to 3 minutes. For the corn, simply rotate to get charred and blistered kernels on all sides. This takes about the same time as the chicken, so tend to both simultaneously. Remove the chicken from the grill and cover with aluminum foil for 10 minutes. Allow the corn to cool enough to cut the kernels off, then do just that. Put the corn in a bowl. Once rested, finely chop the chicken: not big chunks, nice lil bits the size of peas.
- For the pasta: Bring a pot of water to a boil and season with salt. Cook the pasta to al dente according to the package instructions. Drain and transfer to a large bowl.
- For the dressing: In a small food processor, add the mayonnaise, avocado, scallion, lime zest and juice, a pinch of salt and a few grinds of black pepper. Blend until smooth; if needed, add a splash of water to thin to desired consistency.
- For the salad: To the large bowl of pasta, add the sun-dried tomatoes and dressing and mix to combine. Arrange the chicken, corn, eggs, bacon and cheese on top of the pasta salad.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 904 |
| Total Fat | 50 g |
| Saturated Fat | 13 g |
| Carbohydrates | 70 g |
| Dietary Fiber | 6 g |
| Sugar | 5 g |
| Protein | 43 g |
| Cholesterol | 207 mg |
| Sodium | 821 mg |
| Serving Size | 1 of 6 servings |
| Calories | 904 |
| Total Fat | 50 g |
| Saturated Fat | 13 g |
| Carbohydrates | 70 g |
| Dietary Fiber | 6 g |
| Sugar | 5 g |
| Protein | 43 g |
| Cholesterol | 207 mg |
| Sodium | 821 mg |
Reviews
This has become a new go to summer salad!
I love this twist on a Cobb salad. I can’t wait to make this pasta. I really like the EAT COBB to remember the ingredients. Food Network once again another great recipe from the Kitchen show.
I love a good cobb salad than this is such a fun twist. Will be on my picnic table the Memorial Day! Thanks Sunny for the amazing recipe. <3
This was amazing. Loved it.
nice idea to add pasta to the Cobb salad. based on I the reviews I served on a bed of lettuce. dressing is bland. needs something. ..not sure what. since the Cobb salad is way to use leftovers, I used my leftover steak instead of chicken.
I was disappointed in this recipe as I love all the ingredients in it. I found this dish to be dry and too heavy. I may make again but add additional lime juice and zest to punch up the flavor and cut down the richness.
I liked it, although I felt like it was really rich. It’s a full on meal, much like Cobb salad, but much more filling. I personally like Cobb Salads because its lots of protein and veggies. This is nice when you want that, but also the carbs and the fiber of the pasta. Maybe next time I’ll try a veggie pasta.
This was good, and I will make it again. I will tweak it a little, I will double the corn, and the sun-dried tomatoes…and find more of a nice cilantro lime dressing or a light textured blue chess…It was good and it was not the same old same old.
Flavors were good but I was missing the acidity of the traditional pCobb French dressing. The salad also needed more crunch. Next time I will try the traditional dressing on the pasta and add some crunchier vegetables.
This was perfect! Was exactly what you would expect. The dressing was perfectly mild but creamy and helped accentuate the other Cobb flavors as it should. I didn’t have Hungarian paprika so I used a mix of smoked paprika and cayenne for chicken. Was wonderful!