California Grilled Cobb Bowl
California salad bowl built on grilled chicken thigh layered with crisped bacon, soft-yolk egg, ripe avocado, charred corn, and crumbled blue cheese over butter lettuce, finished with a sharp red wine vinaigrette to lift the rich proteins into a complete weeknight plate.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat chicken dry. Cube bacon. Shuck corn whole. Halve avocados, remove stones, scoop flesh. Quarter tomatoes. Crumble blue cheese. Tear butter lettuce into bite-size pieces. Finely chop chives.
Sear
Render bacon in a dry large skillet over medium 5–6 minutes until fat releases and pieces turn deep golden. Lift to paper towel, reserve rendered fat in pan.
Char
Grill corn in bacon fat over medium-high 6 minutes, rolling every 90 seconds, until kernels char in patches. Lift to a board and slice kernels off cob.
Grill
Season chicken with 1 tsp salt, 0.5 tsp pepper, smoked paprika, and garlic powder, rub with neutral oil. Heat grill pan over medium-high 3 minutes. Grill chicken 5–6 minutes per side until juices run clear. While chicken grills, boil water in a medium pot over high, lower eggs in gently, cook 7 minutes for jammy yolks. Plunge into ice water 2 minutes and peel.
Build
Whisk red wine vinegar, olive oil, Dijon mustard, honey, remaining 0.5 tsp salt, and remaining 0.5 tsp pepper until emulsified.
Plate
Slice chicken across grain and halve eggs. Mound lettuce in two wide bowls, arrange chicken, bacon, corn, avocado, tomato, blue cheese, and egg in rows. Drizzle vinaigrette over, scatter chives.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.