Spring Cobb Salad with Rosemary Chicken

This might be my favorite mixed salad I’ve ever made. The chicken is cooked in bacon fat. BACON. Does chicken ever get any better than that? No, I don’t think so. 

For me, salads are to summer as soups are to winter: totally necessary, craveable every week, and the perfect way to end a day. And while I could happily eat my Dijon vinaigrette each night of the week, it’s nice to mix things up and add a bit of protein. 

Everything about this salad is satisfying. From the light vinaigrette to the yummy toppings, it’s delectable. I also love that it’s made with boneless skinless chicken thighs! They’re the antidote to boring, dry, chicken breasts. Wonderfully juicy and tender, and quick to cook under the broiler, chicken thighs are the way to go. 

So, if you were wondering what I’ll be making now that soup season is officially over, you have your answer. Salads for the win!

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slightly adapted from  How Sweet Eats

• Serves: 4

• Prep Time: 8 minutes
  
  

• Cook Time: 15 minutes

Ingredients:

Chicken and salad:

• 8 slices thin, pre-cooked bacon

• 1 pound boneless, skinless chicken thighs (about 4 thighs)

• salt and pepper

• 1 tablespoon olive oil

• 2 tablespoons minced fresh rosemary

• 1 5-ounce container mixed spinach and butter lettuce

• 1 cup cherry tomatoes, halved

• 1 large cucumber, seeded and chopped

• 1 cup cooked corn

Rosemary vinaigrette:

• 2 teaspoons dijon mustard

• ¼ cup olive oil

• ¼ cup red wine vinegar

• 1 teaspoon minced fresh rosemary

• salt and pepper

Directions:

For the chicken:

Heat a cast-iron skilled over medium high heat and add the pre-cooked bacon to render some of the fat. Once the bacon is hot and the oil is bubbling, remove the bacon to a papertowel-lined plate. Add 1 tablespoon olive oil to the pan. 

Season the chicken with a generous sprinkle of salt and pepper on both sides, then add the chicken to the skillet—presentation side down—and scatter rosemary over the top. Sear for 2-3 minutes until golden brown, then flip. Repeat steps and scatter presentation side with rosemary. Once the chicken is seared on both sides, move it to the oven. Broil for 8 minutes, cooking until the chicken reaches 165°. Remove the chicken to cool on a paper towel-lined plate. 

For the salad:

Pour the mixed greens into a large serving bowl. Scatter tomatoes, cucumber, and corn over top. Once the chicken has cooled, add it to the top of the salad and crumble the bacon over the top. 

For the rosemary vinaigrette:

Whisk together mustard and vinegar in a medium bowl, then drizzle the oil into the bowl in a steady stream as you continue to whisk. Season to taste with salt and pepper, then add the rosemary and whisk to finish. Serve directly over the salad with extra vinaigrette on the side.