This Cobb Salad with Honey-Mustard Ranch Dressing is from Chrissy Teigen’s first cookbook, Cravings: Recipes for All the Food You Want to Eat.
I’m getting on a roll with these celebrity cookbook recipe reviews! (No, I’m not paid to do these reviews – I just love to try new recipes from new cookbooks.)
Chrissy’s second cookbook is out now, but I don’t have the funds to buy either one, so checked this out of my local library. If I bought all the cookbooks I want, we’d have to build another room onto the house.
This first cookbook of hers is more comfort food without being exactly health-oriented. Even this Cobb salad isn’t calorie friendly, what with the bacon and mayonnaise-based dressing, but it’s really a good combination of ingredients.
The roasted corn is a good addition to the salad and of course the boiled eggs, bacon, tomato, and chicken complete the Cobb part of the salad. The original recipe calls for avocado, but I didn’t have any. There was enough stuff on top of it, though, so I’m not sure I would’ve had room anyway.
Chrissy created the honey-mustard ranch dressing because since she loves honey-mustard dressing and ranch dressing she thought, “hey, why not combine them?” The honey gives it a sweetness and you still get the ranch vibe from the oregano and spices. It goes very well over this chunky, full-of-good-stuff salad.
I use smoked paprika for a more southwesterny kick, but use what you have. She also calls for all iceberg lettuce, but I use a combination of iceberg and baby spinach/kale that I keep on hand in the refrigerator.
Chrissy Teigen’s Cobb Salad with Honey-Mustard Ranch Dressing is a nice lunchtime salad or can be a full evening meal. I enjoy her sense of humor, although she does get a little spicy with her language sometimes.
If you’re thinking of getting one of her two cookbooks, check out your local library first so you can browse through the recipes to see if you like them. Stretch your cooking wings and try something new – you might be pleasantly surprised!
- 1/2 C mayonnaise
- 1/4 C buttermilk
- 2 tbsp Dijon mustard
- 2 tsp honey
- 1/2 tsp dried oregano
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp paprika
- pinch of cayenne pepper
- salt and pepper to taste
- Chicken and Corn
- 7 ounces canned corn kernels, drained and patted dry
- 1 boneless, skinless chicken breast, pounded to about 1/2"
- kosher salt
- ground cumin
- dried thyme
- black pepper
- cayenne pepper
- Salad Ingredients
- 3 C iceberg lettuce
- 3 - 4 C mixed greens (baby spinach, baby kale, etc.)
- 3 slices cooked, chopped bacon
- 1 C cherry tomatoes, sliced
- 1 hard-boiled egg, chopped
- Whisk together all of the dressing ingredients in a small bowl. Pour into a container and refrigerate while the rest of the salad is being made.
- In a medium pan, cook the bacon and put on a paper towel to drain. Pour all but about 2 teaspoons of the bacon grease out of the pan into a cup, and set aside.
- Turn the heat on medium. Pour the corn into the heated pan and spread into an even layer. Let cook without stirring for 1 minute, then stir and let cook without stirring about another 1 minute until slightly charred. Pour the corn into a small bowl and set aside.
- Sprinkle the chicken breast lightly on both sides with the paprika, salt, cumin, thyme, pepper and just a small pinch of cayenne. Lightly pat the spices into the chicken and let rest while preparing the pan.
- Pour a tablespoon of the reserved bacon grease back into the pan and turn the heat to medium. When the oil is shimmering, add the chicken breast to the pan and cook for 4 minutes on one side. Turn the chicken over and cook for 4 more minutes, until the chicken is done, but not dry. Move chicken to a cutting board to rest.
- Place the iceberg lettuce and baby mixed greens in a medium bowl and toss to combine. Arrange the sliced tomatoes around the sides. Chop the bacon into small pieces and arrange on both ends of the top of the greens. Chop the egg and arrange on one half of the lettuce. Arrange the roasted corn on the other half, leaving the middle for the chicken.
- After rested and slightly cooled, chop the chicken into bite-sized pieces and arrange in the center of the salad. Either drizzle the dressing over the salad or serve on the side.
Tips and Stuff:
Chrissy called for more salt in the salad dressing, but I thought it was quite salty enough without it. Taste it before salting and add as needed.
I used smoked paprika in the dressing and it gave it a southwestern feel.
The original recipe has chopped avocado, but I didn't have any. Add it if you'd like. This recipe is very versatile - you could add onion, green or red pepper, or olives if you prefer.
The corn may pop a little while it's sauteing, so be careful around it.
Nutrition Information:Yield: 3 Serving Size: 1 serving
Amount Per Serving: Calories: 878Total Fat: 48gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 36gCholesterol: 153mgSodium: 1546mgCarbohydrates: 81gFiber: 24gSugar: 33gProtein: 45g
Nutrition Values are Approximate