Surf and Turf Cobb Salad with Buttermilk Basil Dressing

Surf and Turf Cobb Salad with Buttermilk Basil Dressing

Ingredients

  • For Dressing
  • 3/4 cup buttermilk
  • 1/3 cup sour cream
  • 2 tablespoons of mayonnaise
  • 1 clove of garlic
  • 1 teaspoon apple cider vinegar
  • 1 bunch of basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • For Salad
  • 4 boneless skinless chicken breasts
  • 1 pound of shrimp, peeled and deveined
  • 2 cups of buttermilk
  • 3 tablespoons finely chopped fresh chives
  • 1 teaspoon of garlic powder
  • 1 teaspoon of onion powder
  • 1/4 teaspoon of red pepper flakes
  • 10 ounces fresh spinach
  • 1 green apple, diced
  • 3 boiled eggs, chopped
  • 1 pint grape tomatoes
  • 1 cucumber, diced
  • 2 carrots (or 10 baby carrots), chopped
  • 4 slices of bacon, cooked and crumbled
  • 4 ounces of blue cheese, crumbled

Directions

  1. Night before, combine 2 cups of buttermilk, chives, garlic powder, onion powder, and red pepper flakes in a large bowl and whisk.
  2. Add chicken and shrimp and allow to marinate in fridge overnight.
  3. For dressing
  4. Combine all of the dressing ingredients in a food processor or blender and blend until smooth.
  5. For salad, preheat grill to high heat.
  6. Remove chicken and shrimp from marinade and discard marinade.
  7. Skewer shrimp for easier grilling (if you use wood skewers, soak them for at least and hour prior to grilling).
  8. Grill chicken breast over high heat until cooked through, about 5-10 minutes per side.
  9. Add shrimp skewers in the last 4 minutes and cook for approximately 2 minutes per side until pink.
  10. Coarsely chop chicken.
  11. Assemble salads with any or all of the toppings, depending on the tastes of your lucky diners.