Past Recipes
Grilled Chicken Cobb Salad

Grilled Chicken Cobb Salad with Caramelized Mushrooms

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Cobb salads are certainly fun to look at, but are even more fun to eat. Some of us prefer to enjoy the sections separately; others can’t wait to toss ’em all together for a different bite every time. In this past hit, crispy roasted mushrooms and our signature Greek yogurt ranch join the usual suspects—blue cheese, chicken, tomato, and avocado—on a bed of crunchy romaine. Some things are too perfect to change.
  • For The Grill
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 760
  • Protein 53g
  • Total Carb 32g
  • Total Fat 50g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • mayonnaise
    • 2 packets
    • mayonnaise
  • oyster mushrooms
    • 6 ounces
    • oyster mushrooms
  • grape tomatoes
    • 1/2 pint
    • grape tomatoes
  • chives
    • 1/8 ounce
    • chives
  • avocado
    • 1
    • avocado
  • boneless skinless chicken breasts
    • 2
    • boneless skinless chicken breasts
  • romaine hearts
    • 2
    • romaine hearts
  • buttermilk
    • 2 tablespoons
    • buttermilk
  • smoked sea salt
    • 1 teaspoon
    • smoked sea salt
  • Chobani nonfat Greek yogurt
    • 2 tablespoons
    • Chobani nonfat Greek yogurt
  • smoked paprika
    • 1/2 teaspoon
    • smoked paprika
  • crumbled blue cheese
    • 1 ounce
    • crumbled blue cheese
  • dark brown sugar
    • 1/2 tablespoon
    • dark brown sugar

What You’ll Need

  • black pepper
  • canola oil
  • kosher salt
  • olive oil
  • grill or grill pan
  • baking sheet

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 425°F. Preheat grill or grill pan to medium heat. Remove and discard mushroom stems, then wipe caps clean with a damp paper towel and cut into ¼-inch slices. Rinse remaining produce. Trim and discard tough stems from romaine hearts, then thinly slice crosswise. Halve tomatoes. Thinly slice chives.

  2. Roast Mushrooms

    Roast Mushrooms

    In a large bowl, whisk together spice mix and 1 tablespoon canola oil. Add mushrooms to bowl with spiced oil, toss to coat, then spread on a baking sheet in a single layer. Roast until caramelized and crispy, about 15 minutes. Set aside.

  3. Grill Chicken

    Grill Chicken

    While mushrooms roast, pat chicken dry with paper towel and rub all over with ½ tablespoon olive oil, ½ teaspoon salt and pepper as desired. When grill is just smoking, add chicken and cook until lightly charred, cooked through, and no longer pink, 4 minutes per side. Transfer to a cutting board to rest for about 5 minutes.

  4. Make Greek Yogurt Ranch Dressing

    Make Greek Yogurt Ranch Dressing

    While chicken rests, in a large bowl (big enough for the salad), whisk together mayonnaise, buttermilk, Chobani yogurt, chives, ⅛ teaspoon salt and pepper as desired until combined. Pour half of ranch dressing into a small bowl and reserve for plating.

  5. Slice Chicken and Prepare Avocado

    Slice Chicken and Prepare Avocado

    Cut grilled chicken crosswise into ¼-inch slices. Halve avocado and discard pit. Using a spoon, carefully scoop out flesh, discarding skin. Cut into ¼-inch dice.

  6. Plate Cobb Salad

    Plate Cobb Salad

    Add romaine to large bowl with dressing and toss to coat. Divide between serving plates and top with caramelized mushrooms, tomatoes, grilled chicken, and avocado. Garnish with blue cheese, drizzle reserved ranch dressing over everything, and enjoy!

What is Plated?
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  • 3. Enjoy your perfect dinner.

    3. Enjoy your perfect dinner.

    Experience quality time—in the kitchen and at the table—with the people that matter most.