Balsamic Chicken Cobb Salad with Creamy Balsamic Dressing

BALSAMIC CHICKEN COBB SALAD WITH CREAMY BALSAMIC DRESSING

When I was in college I became obsessed with balsamic dressing. The local on campus coffee shop made exceptional chicken salad and bagels but what put them on the map (well at least for me) was their balsamic dressing. It was so good I would dip bagels and meat and just about anything in it. It was my favorite condiment. Every time I went there, even if just for a latte, I always ordered a side of dressing to add to my stash. I will never be able to recreate that magical concoction, but I will always think of that little coffee house fondly when I pull a bottle of balsamic off my shelf.

Over the past week I have made some pretty rich dishes and my body was craving a dinner salad. Dinner salads don’t have to be boring and they don’t have to leave you hungry. This one is full of flavor and very filling. I love making salad dressings, there’s nothing better than a homemade ranch or vinaigrette. So that’s where I started, with the dressing. In the bowl of your bullet (or your food processor), combine the balsamic, evoo, honey, mayo, Dijon mustard, Parmesan, garlic, salt, pepper, Italian seasoning and blend until smooth.

Next I cut the chicken in 1/2 inch chunks and put them in an airtight container (tupperware or ziploc), dump 1/4 cup of dressing on top, shake to coat, and place in fridge. I put the dressing in the fridge too to let it set. The chicken doesn’t have to marinate long. I’d say at least 30 mins will do the trick but I personally usually make the dressing and marinate the chicken late morning when my kid naps, so mine soaks for a handful of hours. 

When it’s about 15 minutes before you want to eat you pull the chicken out. Heat the evoo in a medium sauté pan and when it’s hot dump the chicken chunks in. Sprinkle with salt and pepper, tossing to evenly coat. 

Sauté, turning frequently, until chicken is almost done (about 5 minutes). Add two tablespoons of balsamic dressing to the pan and toss chicken to coat, cooking for about 1 more minute. Remove pan from heat. While the chicken is cooking, or while it rests, plate your salads. You could do this family style on one dish but I usually make individual bowls. Start with chopped romaine. Add the tomatoes, corn, cucumber, egg, bacon, hearts of palm, avocado. You can tweak these toppings to fit your personal taste and add anything you like I omitted. Add a heaping scoop of chicken to each salad. Drizzle dressing over top. Top with crumbled feta and chopped basil and devour! 

INGREDIENTS

FOR THE DRESSING 

• 1 cup balsamic vinegar
• 1 cup extra virgin olive oil
• 1/2 cup mayo (can use 1/4 cup mayo and 1/4 cup plain Greek yogurt to lighten it up)
• 1 tablespoon Dijon mustard
• 4 teaspoons honey
• 1-2 tablespoons minced garlic (start with 1 and add another at the end to taste)
• 2 teaspoons Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

FOR THE SALAD

• 1.25 pounds of boneless skinless chicken breasts, cut into 1/2 inch chunks
• 2 tbsp olive oil
• l-2 hearts of romaine, chopped (about 4-5 cups)
• 2 plum/Roma tomatoes, diced
• 4 pieces of bacon, cooked and diced
• 1 cup English cucumber, peeled and diced (about 2/3 of a cucumber)
• 1 cup canned whole kernel corn, drained
• 1 hard boiled egg per person, sliced or quartered
• 1 avocado, pitted and diced
• 1/2 cup hearts of palm (found by canned veggies), cut into 1/2 inch chunks
• crumbled feta, for topping (about 1/2 cup for 4 salads)
• 1 tablespoon chopped fresh basil, for garnish
• creamy balsamic dressing, recipe above

DIRECTIONS

1. In the bowl of a food processor or bullet, combine balsamic, olive oil, mayo, honey, Dijon, garlic, Parmesan, salt, pepper, and Italian seasoning. Blend until smooth and creamy. Add additional garlic or pepper or honey to taste.
2. Chop chicken into 1/2 inch chunks and place in airtight container (Tupperware or resealable plastic bag). Add 1/4 cup of balsamic dressing and shake bag or Tupperware (with lid on of course) to evenly coat chicken. Put chicken and dressing in fridge. Allow to marinate at least 30 minutes up to overnight.
3. 15 minutes before you want to eat remove chicken and dressing from fridge. Add olive oil to medium sized skillet and heat on medium high heat until oil is hot. Add chicken, sprinkle with salt and pepper and toss to cover all sides. Cook chicken, flipping frequently to cook evenly, until almost done (about 5 minutes). Add 2 tablespoons of balsamic dressing to chicken and toss to coat. Cook a minute more until done and remove from heat.
4. While chicken cooks, prepare the salads. Place romaine in the bottom of each salad bowl. Top with tomatoes, corn, avocado, cucumber, eggs, bacon, and hearts of palm.
5. Add a heaping scoop of chicken to top of salad and drizzle over desired amount of dressing. Top with crumbled feta and chopped fresh basil.
6. Ready to serve! If you make this please post a picture and tag @thehungriesthousewife #thehungriesthousewife

*I have re-used leftover dressing for up to one week, if stored in airtight container in fridge. It’s awesome as a marinade and delicious when drizzled over meat or sautéed vegetables.