This chicken kob salad is jazzed in the tex-mex taste from Avocado and Quiso Fresco to Creamy and Tangi Poblao Dressing. It's sure to be the perfect twist and the favorite of the crowd in a classic salad!
Some time ago, I had a southern -western kob salad that completely blows me and this is the inspiration of this chicken kob salad recipe. It has all my favorite Tex-Mex heavy-hitters: pole chili, sealantro, avocado, grilled corn and Quiso Fresco. And then ordinary hard-shed eggs, tomatoes, grilled chicken (seen in me Including epic Mason Jar Kob Salad) And you have a fantastic can-the-fork-down salad to yourself!
Why this chicken kob salad would be a big hit
This chicken kob salad is filled with bold taste, fresh material and satisfactory texture that makes it really overwhelmed!
- Tex-mex twistThe The addition of text-mex elements such as corn, avocado, quiso fresco and a creamy poolo dressing sets this salad with the exclusion of the traditional taid cob! (This South -West Cobe Wage Salad with Polano Dressing A glorious version of perfect for the party))
- Protein-packedThe If you are looking for a major dish salad recipe, don't look for any more! Just make it and you will be fully satisfied! This salad is a complete meal that will keep you full and encouraged, including heartfelt grilled chicken, hard-boiled eggs and bacon.
- CustomizedThe One of the best parts about this salad is how easy it is to switch to things you have in your choice or what you have in the fridge.
What do you need
Here is a fast Roondown of the fresh and flavored ingredients you need to make this chicken kob salad alive! Scroll to the bottom of the recipe card to find the amount of material and recipe instructions.
Kobe salad:
- Chicken – Boneless and skinless chicken makes it easy. If you prefer the thighs you can change them – simply use boneless and skinless and remember that they take a little longer to cook.
- Salt and pepper
- Corn kernel – I prefer to use fresh maize when it is in the season but the frost is right.
- Spring mix – The base of the crisp and fresh salad. Cut Romeine will also work.
- Hard-boiled egg – Cook these yourself or buy for shortcuts!
- Cooked bacon – You can use turkey bacon or regular bacon. I prefer to use this cooking method: How to Bake BakeonThe
- Cherry tomato – Grape tomatoes can also be used.
- Avocado – I like the creamy material Avocado connects this chicken kob salad!
- Fresh cheese – Cracked Quiso Fresco adds a light, salty taste. Feta or billionaja can be replaced.
- Red onion – Soak the onion in ice water to reduce its intensity if desired.
Creaming Polyo Dressing:
- Pepper – Fry poles adds a smoker, rich taste and light kick.
- Garlic – Fresh garlic dresses dug.
- Greek yoga – Light alternative to the use of mayo in creamy dressing.
- Olive oil
- Red wine vinegar – For a little touchy. Apple Cedar Vinegar will also work!
- Smoke – for overwhelming smoker odor.
- Lime juice – Use fresh lime juice for vivid odor.
- Fresh seals – Freshness and bring a herbal notes.
- Salt and pepper
How to make chicken kob salad
This salad makes a simple weekly dinner, especially during the summer! For complete instructions, see the recipe card below.
- Do dressingThe Mix all the ingredients until the mixture is smooth.
- Chicken and corn grillThe Make the chicken season with salt and pepper and place it in a preheated grill at 375-400 ° F. Grill the chicken for 4-6 minutes per side, or until the internal temperature is 165 degrees Fahrenheit. Grill the corn for every 2-3 minutes every 2-3 minutes until the charge is.
- RestThe Give the chicken for 5 minutes, then sliced it.
- Combine the saladThe Corn from the corn cubs, cut the mixture of the spring, eggs, tomatoes, avocado, bacon, quiso fresco, red onion and grilled chicken. Serve with dressing.
Tips and variations
Here are some helpful tips and simple variations to perfect your chicken kob salad!
- Make it spicyThe If you enjoy a bit of heat, add the oyster to your salad.
- Make up the protein switchThe Grilled shrimp, steak or even a vegetarian alternative to the chicken for black beans.
- Prepared before the periodThe Grill the chicken and corn, eggs are boiling and preparing the dressing ahead of time. Save everything in the fridge separately and combine the salad just before serving.
How to save left over
Leftovar Chicken Kobe Salad can be stored in an airtight container in the refrigerator for up to 2 days; Be sure to store the dressing separately. (If you are already wearing salad clothing it will only last one day))
Description
This sincere chicken kob salad is jazzed in the Tex-mex taste from Avocado and Quiso Fresco to Creamy and Tangi Poblano dressing!
South -West Kobe Salad:
Creaming Polyo Dressing:
- Do dressing: Add garlic cloves, pole chili, Greek yogurt, olive oil, red wine vinegar, smoking paper, lime juice, sealantro, salt and pepper in a small diet process. Process until smooth.
- Heat grill to medium high, about 375-400 ° F.
- Season both sides of the nipple of the chicken with salt and pepper.
- Put on the chicken breast and corn grill. Grill the chicken breast for 4-6 minutes on each side depending on the thickness. When the internal temperature reaches 165 degrees Fahrenheit, remove from the grill. Grill corn for 2-3 minutes per side, until slightly described.
- Allow the chicken to rest for 5 minutes before sliding. Cut the corn kernels out of Shiva.
- Combine the salad: Add a large container, spring, hardbiling eggs, cherry tomatoes, grilled corn, avocado, bacon, quiso fresco, red onion and grilled chicken breasts.
- Serve and serve with the creamy pooling dressing on the side.
