Cornbread Cobb Salad

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For the Croutons:
  • 2 cups cubed corn bread, preferably day-old
  • 2 tablespoons olive oil
  • Coarse salt and pepper
  • For the Dressing:
  • 1/4 cup red wine vinegar
  • 1 teaspoon Dijon mustard
  • Salt and pepper
  • 3 tablespoons olive oil
For the Salad:
  • 3 hearts romaine lettuce, shredded
  • 2 cups cooked, shredded chicken
  • 4 large eggs, hard-boiled and chopped
  • 8 slices bacon, cooked and chopped
  • 1 ripe avocado, halved, pitted, peeled, and diced
  • 1 1/2 cups grape tomatoes, halved
  • 1/2 cup diced red onion (optional)
  • 1 1/2 cups (6 ounces) Monterey Jack or Cheddar, shredded
  1. Heat the oven to 400 degrees. In a medium-size bowl, toss the corn bread with the oil, and salt and pepper to taste, until the cubes are well coated. Spread the cubes on a baking sheet and bake until golden brown, turning once with a spatula, about 8 minutes. Set the croutons aside. Tip: Croutons can be made the day before and stored in a ziplock bag until ready to use.
  2. In a large bowl, whisk together the vinegar, mustard, and salt and pepper to taste. Drizzle in the oil and continue whisking until the dressing has thickened. Add the lettuce to the bowl and toss to coat it with the dressing. Transfer the lettuce to a serving platter.
  3. Arrange the chicken, eggs, bacon, avocado, tomatoes, red onion (if using), and cheese over the lettuce. Season the salad with more salt and pepper, if you like.
Tip: Pack the salad in a large, shallow container. Keep the croutons from getting soggy by adding them just before serving.

Cooking With Crevolyn
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