Grilled Chicken Cobb with Caramelized Mushrooms and Yogurt Dill Dressing

Tender grilled chicken with crispy caramelized shiitakes and a yogurt dill dressing all nested atop crisp romaine lettuce with sliced tomatoes and gorgonzola cheese.

Difficulty: Easy

Time: 25 - 30 minutes

This dish is Gluten-Free

Calories: 371 Fat: 11g Carbs: 17g Protein: 52g

ABOUT THE DISH

The classic Cobb Salad is believed to have originated at the Hollywood Brown Durby restaurant. Originated by either the owner or the executive chef, that point is still being debated. In our cobb we use crispy shiitake mushrooms instead of bacon and mix greek yogurt with fresh dill and garlic for a creamy dressing.

Ingredients

Romaine lettuce

Cherry tomatoes

Shiitake mushrooms

Dill

Garlic

Mushroom seasoning

Chicken breast

Greek yogurt

Gorgonzola

Featured Ingredient Partners:

greek yogurt: Rochdale Farms

Roast To cook food with dry heat in an oven or over a fire.

Sear To cook the surface of meat very quickly with intense heat.

Mince To cut a food into very small pieces.

Grill or medium sauté pan

Foil lined sheet pan

Step 1: ROAST THE MUSHROOMS

Read through the entire recipe before getting started. Pre-heat oven to 425ºF and grill to 400ºF. Wipe the mushrooms clean with a damp paper towel. Remove stems and thinly slice the caps. In a medium mixing bowl combine the mushroom seasoning with 1 Tbsp. of oil. Add the mushrooms and toss together to coat well. Place the mushroom on a foil lined sheet pan and roast until slightly crispy, about 15-20 minutes. While the mushrooms are caramelizing move on to the mise en place, step 2.

Step 2: MISE EN PLACE

Wash and dry all produce. Remove the base of the romaine lettuce and cut each head in half lengthwise then chop into 1 inch size pieces crosswise. Slice the tomatoes in half. Remove dill from stems and chop. Mince or grate the garlic. Remove the chicken breasts from the package, rinse and pat dry.

Step 3: MAKE THE DRESSING

In a small mixing bowl coming the greek yogurt with garlic and dill. Mix until well combined.

Step 4: GRILL THE CHICKEN

In a small mixing bowl coming the greek yogurt with garlic and dill. Mix until well combined.In a small mixing bowl coming the greek yogurt with garlic and dill. Mix until well combined.

Step 5: PLATE YOUR DISH

Divide the lettuce between two bowls. Top with sliced tomatoes, gorgonzola and crispy shiitakes. Slice the chicken breasts and add them on top. Drizzle with the yogurt dill dressing. Enjoy!