The Pioneer Woman Tasty Kitchen
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Summery Caprese Cobb Salad

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Level: Easy

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Description

Caprese Cobb Salad with grilled chicken and corn is topped with a quick pesto vinaigrette for the most delicious healthy summer salad.

Ingredients

  • 1 bunch Lacinato Kale
  • 4 Tablespoons Olive Oil, Divided, Plus More For Corn
  • 1 pound Boneless, Skinless Chicken Thighs
  • 1 whole Lemon, Zest And Half The Juice (Reserve Remaining Juice For Dressing)
  • Kosher Salt And Pepper
  • 2 ears Corn, Husks Removed
  • ½ cups Cherry Tomatoes, Halved
  • 4 ounces, weight Fresh Mozzarella, Cubed
  • FOR THE PESTO VINAIGRETTE:
  • 4 Tablespoons Prepared Basil Pesto
  • ½  Lemon, Juiced
  • ¼ teaspoons Salt

Preparation

Remove stems from kale leaves with your fingers or a small knife. Tear kale into bite-sized pieces and place in a large salad bowl.

Drizzle kale with 2 tablespoons of the olive oil and squish it into the kale using your hands, like you are trying to squeeze water out of the kale. When kale is coated in oil, let it sit while you prepare the rest of the salad. This will soften the leaves slightly.

Make the dressing by combining pesto, lemon juice, and salt with a fork.

Preheat a grill for high heat grilling. Toss chicken thighs with the lemon zest, ½ teaspoon each salt and pepper, and remaining 2 tablespoons olive oil. Drizzle corn with olive oil and sprinkle with salt and pepper.

Grill corn until dark marks form, then remove from the grill and allow to cool. Grill chicken until cooked through, about 7 minutes on each side.

When done grilling, slice chicken and use a serrated knife to scrape the corn kernels from the cobs. Toss kale with remaining lemon juice and ½ teaspoon of salt.

Assemble the salad. Make a bed with the seasoned kale and arrange segments of the corn, chicken, tomatoes, and mozzarella. Drizzle with pesto dressing. Enjoy!

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