Summer Cobb Salad

While the dog days of summer officially begin in a couple of days (thanks, Google!), there’s a full-on heat wave happening here in New York. With the temperature climbing and lethargy sinking in, the only dinners I feel like making are easy and oven-less. Bright, fresh, summery salads are the perfect antidote to sweltering heat and faulty AC units. This cobb salad is bursting with summer produce – fresh corn, tomatoes, avocado and chives. Plus, it has enough protein to keep you feeling full and satisfied. The only heavy lifting you’ll need to do is grill the chicken and boil eggs.

If you’re looking for more no-cook dinner inspiration, check out my recent article!

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Summer Cobb Salad

Dressing:
1 tablespoon Dijon mustard
4 tablespoons red wine vinegar
1/2 lemon, juiced
2 tablespoons tarragon, chopped
1/2 cup good olive oil
1 clove garlic, minced
Kosher salt and freshly ground black pepper, to taste

Salad:
1/2 head romaine lettuce, chopped
1/2 package of spring mix salad greens or arugula
3 hard-boiled eggs, peeled and cut into cubes
2 boneless skinless chicken breasts, pounded thin, grilled brushed with some BBQ sauce at the end and cut into strips
1 avocado, cut into cubes
2 ears of corn, kernels removed
1 pint grape tomatoes, halved
2 tablespoons chives, minced

Combine all of the dressing ingredients in a jar and shake well. On a large platter, arrange lettuce and top with rows of the tomatoes, egg, avocado, chicken and corn. Sprinkle chives over everything and season salad with salt and pepper. Pour dressing on top of salad and serve.

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