Summer Cobb salad with corn & blueberries

A summer Cobb salad recipe with chicken, bacon, eggs, cheese, tomatoes, zucchini, corn, and blueberries

5 from 2 votes

Summer Cobb salad with corn & blueberries

This seasonal Cobb salad variation uses summer vegetables along with a sweet & tangy blueberry vinaigrette.

Prep Time20

Cook Time20

Total Time40

Servings: as a full meal

Calories: 855kcal

Ingredients

Cobb salad ingredients

6 ounces cooked chicken
3 ounces cooked bacon
2 hard boiled eggs
2 ounces cheese aged cheddar, goat cheese, or anything in between
6 cups romaine lettuce
6 ounces cherry tomatoes half a pint container
1 medium zucchini
1 corn cob
½ cup blueberries 3 ounces

Blueberry vinaigrette ingredients

½ cup blueberries
¼ cup balsamic vinegar
2 tablespoon fresh squeezed lemon juice
2 tablespoon olive oil
1 tablespoon honey
salt & pepper to taste

Instructions

Make chicken, bacon, and hard boiled eggs now, or ahead of time. If firing up the grill, add the zucchini & corn too.
Cook zucchini: First toss with a little olive oil, salt and pepper. Then you can roast, pan fry, or grill the zucchini based on your preferred method of cooking today. If you grill, consider throwing the cobs of corn on as well. Otherwise, the corn is perfectly fine fresh & uncooked.
Slice & dice ingredients: cut the lettuce into small pieces. Cut corn from the cob. Dice the other vegetables and bacon. Slice the chicken into strips (or dice). Cut the hard boiled eggs into quarters or eighths. Cut the cheese into cubes (if using a hard cheese).
Make the dressing: combine all ingredients in a food processor or blender. Puree until smooth and adjust seasoning with salt & pepper as needed.
Assemble the salad: cover plates with lettuce and drizzle with half the dressing. Then arrange remaining ingredients in rows. Top with remaining dressing. Serve.

Notes

The chicken, bacon, and eggs can all be made a couple days in advanced. If you are grilling, throw on some extra chicken breasts to use for this salad.

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Nutrition