Ingredients
Salad
- 2 teaspoons olive oil
- 2 ears fresh corn
- 8 ounces boneless, skinless chicken breast
- ¼ teaspoon chili powder
- ¼ teaspoon cumin
- 1⁄8 teaspoon Kosher salt
- 1⁄8 teaspoon black pepper
- 3 ounces Romaine lettuce, chopped
- 3 ounces baby spinach
- 1 medium avocado, peeled and chopped
- 2 cups blueberries, rinsed
- ¼ cup queso fresco
- ¼ cup pumpkin seeds
Blueberry Vinaigrette
- ¼ cup blueberries
- ⅓ cup olive oil
- ¼ cup white wine vinegar
- ½ teaspoon cumin
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 1⁄8 teaspoon Kosher salt
- 1⁄8 teaspoon black pepper
Instructions
Salad
- Heat a grill or grill pan over medium high heat and add the olive oil. Add the corn to the pan and cook, turning occasionally until charred on all sides. Remove from pan. Let cool and then cut the kernels off the cobs.
- Sprinkle the chicken with chili powder, cumin, salt, and pepper. Add the chicken to the pan and cook 4-5 minutes on each side until cooked through. Remove from pan. Let chicken cool and then chop into bite-sized pieces.
- Arrange the lettuce and spinach in a large serving bowl. Arrange the chicken, corn, avocado, blueberries, queso fresco, and pumpkin seeds in rows on top of the greens.
Blueberry Vinaigrette
- Puree the blueberries, oil, vinegar, cumin, honey, and mustard together in a mini food processor or blender. Season the dressing with salt and pepper to taste. Serve with the salad.
Variations
Feta can be substituted for queso fresco.
About This Recipe
Blueberries meet the flavors of the Southwest in this refreshing and colorful spin on traditional Cobb salad. This dish is the perfect balance of sweet and savory to ignite your tastebuds.
Recipe made in partnership with Sonali Ruder, DO, The Foodie Physician