Minus the tomatoes, a cobb salad can pretty good any time of year. The ingredients don’t really need to rely on any particular seasonable produce, so it’s a fairly independent type of meal.
But if you happen to have gorgeous farmers market vegetables, why not utilize them? We had three types of tomatoes in our hanging vegetable basket, and scallions literally* longer than my forearm in the refrigerator.
All of those flavors made me want to make the chicken a little extra special too. So I marinated it in lemon juice and herbs for the perfect summer salad.
*Really, literally. Not the new Merriam-Webster definition, where “literal” can actually mean “figurative.” This is actually literal. The scallions go from the tips of my fingers almost to my shoulder. Mmmm. Scallions.
Lemon and Herb Chicken
Serves 2 for dinner.
Chicken Ingredients:
2 chicken breasts, ½-inch thick
2 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon flat-leaf parsley, roughly chopped
1 teaspoon dried basil
1 teaspoon dried dill
½ teaspoon kosher salt
Instructions:
Place the chicken in a large resealable plastic bag with the lemon juice, olive oil, basil, dill and salt.
Marinate for 1 hour.
Preheat grill to high and cook chicken for 4 minutes, and flip. Cook for an additional 3 minutes, or until chicken registers 165F with a meat thermometer. Let the chicken rest for 5 minutes, and thinly slice the breasts.
Cobb Salad Ingredients:
Lettuce
½ teaspoon kosher salt
4 slices cooked bacon
Scallions
Tomatoes
Blue cheese
Sliced avocado (Unfortunately we were out, but next time? Oh, yeah. Avocado.)
Salt the greens, and top with other ingredients. Serve with your favorite vinaigrette. We like this one.
Jedd and Launie’s Favorite Lemon Vinaigrette
Ingredients:
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
2 teaspoons lemon zest
1 teaspoon dijon mustard
1 teaspoon dried dill
½ teaspoon kosher salt
½ teaspoon freshly ground pepper
Instructions:
Whisk together in a small bowl and drizzle over salad.
(Photos by Launie Kettler)