Classic cobb salad with spicy maple candied nuts and maple chipotle chicken

By Mary Berg
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SERVES
4

Ingredients

Chicken:

  • 2 chipotles in adobo
  • 2 tablespoons adobo sauce
  • 2 garlic cloves, roughly chopped
  • 1 green onion, roughly chopped
  • 3 tablespoons dark maple syrup (Maple from Canada)
  • 1/2 lemon, zested and juiced
  • 1 teaspoon ground cumin
  • Kosher salt
  • Freshly ground black pepper
  • 2 boneless, skinless chicken breasts
  • Olive oil, for cooking

Salad:

  • 6 slices bacon
  • 2 teaspoons dark maple syrup (Maple From Canada)
  • 1 head leaf lettuce, torn or chopped
  • 3 hardboiled eggs, quartered
  • 250–300g cherry tomatoes, halved
  • 1 avocado, sliced
  • 125g blue cheese, crumbled
  • 3 tablespoons chopped chives

Dressing

  • 3 tablespoons apple cider vinegar
  • 1 tablespoon lemon juice
  • 1 garlic clove, minced
  • 1 tablespoon Dijon mustard
  • 1 tablespoon amber or light maple syrup (Maple From Canada)
  • 1/4 cup extra virgin olive oil
  • Kosher salt
  • Freshly ground black pepper

Directions

  1. In a small food processor, blitz together the chipotles, adobo, garlic, green onion, maple syrup, lemon zest, lemon juice, and cumin. Season with salt and pepper and brush over the two chicken breasts. Preheat a large skillet or your grill to medium-high heat.
  2. Lightly oil the pan or grill and cook the chicken for six to eight minutes per side or until cooked through to 165ºF. Set aside to rest while you prep the salad and dressing.
  3. Meanwhile, prep the salad ingredients by cooking the bacon in a non-stick skillet over medium heat until crisp. When crisp, pour over the maple syrup and cook down for an additional one to two minutes to caramelize the syrup. Transfer the bacon to a piece of parchment paper to cool then chop into bite sized pieces. Arrange the lettuce onto a large serving platter and top with the maple bacon, eggs, tomatoes, avocado, blue cheese, and chives. Thinly slice the chicken and arrange it on top of the salad.
  4. Make the dressing by whisking together the vinegar, lemon juice, and garlic. Whisk in the mustard and maple syrup then slowly drizzle in the oil while whisking to emulsify and bring everything together. Season to taste with salt and pepper.
  5. Lightly dress the salad by drizzling over some of the dressing and season with salt and pepper. Serve immediately with the rest of the dressing on the side in case anyone wants extra. 

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