Description
Combining two classic salads into the ultimate pairing, this salad is meant to satisfy! Crisp iceberg wedges decorated with tiny tomato gems, crumbled Gorgonzola - the most mellow of blue cheeses, fluffy grated hard-boiled eggs, smokey chicken tenderloins, and a creamy greeny avocado dressing.
Ingredients
Units
Scale
- 1 head iceberg lettuce
- 2 roma tomatoes
- 4 hard-boiled eggs, peeled
- 1/2 cup gorgonzola cheese, crumbled
- 1 batch smokey chicken tenderloins
- 1 batch avocado dressing
Smokey chicken tenderloins
- 1 pound chicken tenderloins, or 1 pound chicken breasts sliced into strips
- 1/4 cup white wine
- 2 teaspoons liquid smoke
- 2 teaspoons dijon mustard
- 1 teaspoon salt
- 1 teaspoon soy sauce
- 1 garlic clove, smashed
Avocado Ranch dressing
- 1 avocado
- 1 cup buttermilk
- 2 tablespoons water
- 1 tablespoons minced parsley
- 1 tablespoon minced dill
- 1 1/2 - 2 teaspoons salt
- 1 teaspoon onion powder
- 1/2 teaspoon lemon juice
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pepper
Instructions
- Preheat the oven to 375°F
- In a non-reactive bowl, mix together the white wine, liquid smoke, dijon mustard, salt, soy sauce, and garlic in a non-reactive bowl. Add the chicken and refrigerate for 15-20 minutes, but not longer. See Note #1
- Add the avocado, buttermilk, water, parsley, dill, salt, lemon juice, garlic powder, pepper, and onion powder to a blender or food processor and blend until smooth. Refrigerate until ready to use.
- Grip the head of lettuce in your hands with the core on the bottom and slam it against the cutting board 2 times to loosen the leave. Turn it over and make shallow cuts to remove just the top of the core. Then, slice the head in half through the stem, and each half into 3rds. Set aside.
- Dice the tomatoes and crumble the gorgonzola then set both aside.
- Line a sheet pan with foil or parchment and lay out all of the chicken pieces so they are not touching. Roast in the oven for 10-12 minutes or until reaching 160°F. Set aside to cool while you assemble the salad.
Assembling the Cobby Wedge
- Put the wedge in the middle of your plate.
- With your hand held high above the lettuce wedge, sprinkle on some of the diced tomatoes, then 2-3 tablespoons of crumbled gorgonzola. Using a cheese grater hovered above the salad plate, grate the hard-boiled egg over the top and around the plate.
- When the smokey chicken tenderloins have cooled enough to handle, dice them up and sprinkle on and around the wedge. Drizzle the entire salad with the creamy avocado ranch.
- (Optional): Top with minced parsley. See Note #2.
Notes
Note # 1. Drain the chicken from the marinade if you need more time before cooking.
Note # 2. Crouton crumbles make a great addition to this salad.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad, side dish
- Method: Oven, sheet-pan
- Cuisine: American