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Sunny's Grilled Cobb Pasta Salad




Source of Recipe


Sunny Anderson on Food Network's "The Kitchen"


Recipe Introduction


Saw this on Food Network’s “The Kitchen” one Saturday and Mike thought it would be perfect for an upcoming potluck at church. It was delicious and very popular. Leftovers are good, too. The only thing is that it becomes a little dry. The pasta soaks up the avocado dressing and there is nothing really for the toppings. Next time I would double the dressing recipe and thin it out to have on the side. We used an oil and vinegar dressing for leftovers and that worked very well. I also cooked the chicken in the Instant Pot rather than grilling it. The recipe calls for making this all at once – I’m guessing that the chicken and corn are supposed to be hot. I made everything the day before and served the salad cold. It was really good that way.


Recipe Link: https://www.foodnetwork.com/recipes/sunny-anderson/sunnys-grilled-cobb-pasta-salad-5267177

List of Ingredients




GRILL:
2 boneless, skinless chicken breasts
1/2 teaspoon hot Hungarian paprika
Kosher salt and freshly ground black pepper
Olive oil, for drizzling
2 ears corn, shucked

PASTA:
Kosher salt
1 pound bowtie pasta

DRESSING:
1/2 cup mayonnaise
1 avocado, flesh diced
1 scallion, cut into thirds
Zest of 1 lime plus 1 teaspoon lime juice
Kosher salt and freshly ground black pepper

SALAD:
4 sun-dried tomatoes in oil, chopped [I thought it needed about twice that]
4 hard-boiled eggs, sliced
8 slices crisped bacon, chopped
1/2 cup blue cheese or gorgonzola crumbles


Recipe



GRILLING:
Heat the grill to high.

Butterfly the chicken breasts and cut each in half to make 4 thin fillets. Pound to an even thickness. Season the chicken with paprika, salt, and pepper and drizzle with olive oil

Grill the chicken and the corn on direct heat. Cook the chicken on one side for 4 minutes and the other side for 2-3 minutes. Turn the corn occasionally to get an even char all the way around. Remove the chicken and the corn from the grill. Tent the chicken with foil for 10 minutes and slice the kernels off the corn when it is cooled enough to touch. Cut the chicken up as you like – pea-sized pieces or slices.

PASTA:
Cook the pasta in salted water. Drain and place in a large bowl.

DRESSING:
In a mini food processor or blender, place the mayonnaise, avocado, scallion, lime zest, lime juice, a pinch of salt, and a bit of pepper. Blend until smooth. Taste for additional salt and pepper and add a little water if it is too thick.

SALAD:
Add the sun-dried tomatoes and dressing to the pasta and mix well. Place the pasta in a large shallow bowl. Top with the chicken, corn, eggs, bacon, and cheese arranging in the classic Cobb stripes.

Serves 4-6 GENEROUSLY!