Chicken and Waffles Cobb Salad

By Jahel

Ingredients

• 1 24 ounce package frozen chicken strips
• 2 ears fresh sweet corn or 1 cup fresh or frozen corn kernels
• 16 frozen mini waffles
• 10 cups chopped romaine lettuce
• 3 large peaches pitted and chopped
• 1 cup cherry tomatoes halved
• 4 ounces sharp cheddar cheese cubed
• 8 slices bacon crisp-cooked
• 4 large hard-boiled eggs chopped or sliced
• 1 avocado chopped or sliced
• Maple Vinaigrette (see recipe)

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

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Chicken and Waffles Cobb Salad
Credit: Carson Downing
Recipe Summary
Total:
45 mins
Servings:
6
Nutrition Info
Ingredients
Ingredient Checklist
1 24-ounce package frozen chicken strips
2 ears fresh sweet corn or 1 cup fresh or frozen corn kernels
16 frozen mini waffles
10 cups chopped romaine lettuce
3 large peaches, pitted and chopped
1 cup cherry tomatoes, halved
4 ounces sharp cheddar cheese, cubed
8 slices bacon, crisp-cooked
4 large hard-boiled eggs, chopped or sliced
1 avocado, chopped or sliced
Maple Vinaigrette (see recipe)
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Cook chicken strips according to package directions. If using corn on the cob, cook it at the same time: Remove husk and silks, wrap ears in foil, and bake on a sheet pan 20 to 25 minutes or until tender. (If using frozen corn, cook according to package directions.) Slice chicken into strips and cut corn kernels off cobs.
On a large platter arrange chicken, corn, waffle "croutons," lettuce, peaches, tomatoes, cheese, bacon, eggs, and avocado. Serve immediately with Maple Vinaigrette. Serves 6.

Step 2

While the oven is hot, cook mini waffles according to package directions (or toast in the toaster). Cut or tear waffles into bite-size pieces.

Step 3

On a large platter arrange chicken, corn, waffle "croutons," lettuce, peaches, tomatoes, cheese, bacon, eggs, and avocado. Serve immediately with Maple Vinaigrette.

Step 4

Maple Vinaigrette
In a small bowl whisk together until emulsified 1/2 cup olive oil, 1/4 cup cider vinegar, 2 to 3 Tbsp. pure maple syrup, 1 Tbsp. Dijon mustard, and if desired, 1/2 tsp. red pepper flakes and/or 1/8 to 1/4 tsp. cayenne pepper. Alternatively, place the ingredients in a screw-top jar and shake well to combine.