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Chicken Tostada Cobb Salad

Chicken Tostada Cobb Salad

This Chicken Tostada Cobb Salad features shredded chicken, sharp cheddar, pickled red onions, blue corn tortilla chips, and a host of fresh veggies served on a bed of baby gem lettuce alongside a chipotle sour cream dressing.
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Prep Time 30 minutes
Cook Time 40 minutes
Brining/pickling Time 12 hours
Servings: 4
Course: Salad
Ingredients Equipment Method Notes

Ingredients
  

Spatchcock BBQ Chicken
  • 1 whole chicken
  • 1/4 cup light brown sugar
  • 2 tbsp smoked paprika
  • 2 tbsp kosher salt
  • 2 tbsp onion powder
  • 1 tbsp dry mustard
  • 1 tbsp chili powder
  • 1 tbsp ground cumin
  • 2 tsp cayenne pepper
Pickled Red Onion
  • ½ large red onion thinly sliced
  • 1 tbsp granulated sugar
  • 1 tsp kosher salt
  • ½ tsp dried oregano
  • ½ cup white vinegar
  • ½ cup water
Chipotle Sour Cream Dressing
  • 3 chipotle peppers in adobo
  • ⅓ cup sour cream
  • 1 lime juiced
  • ½ tsp kosher salt
Chicken Tostada Cobb Salad
  • 4 heads baby gem lettuce torn into bite-sized pieces
  • 1 BBQ chicken shredded
  • 1 batch Pickled Red Onions
  • ½ pint cherry tomatoes halved
  • 1 avocado cut into chunks
  • 2 jalapeñoes sliced
  • 100g (3.5oz) sharp cheddar cheese shredded
  • ¼ cup fresh cilantro torn, for sprinkling
  • 1 batch Chipotle Sour Cream Dressing see above

Equipment

  • 1 Large Cast Iron Skillet
  • 1 meat thermometer
  • 1 Food Processor

Method
 

For the BBQ Chicken
  1. Remove the backbone from the chicken and open it like a book. Flip it so the breast is facing up. Apply pressure to break the breast bone, so it will lie flat. Pat the chicken dry with a paper towel.
  2. In a bowl whisk to combine all the remaining ingredients. Sprinkle the rub all over the chicken and place it on a cooling rack inside a baking sheet. ** Transfer to the fridge and let dry brine for 12 hours. 
  3. The next day, preheat the oven to 350°F. Place the chicken in a cast-iron skillet, breast-side facing up. Transfer the chicken to the oven and roast for 35-40 minutes or until the juices run clear and the breast registers an internal temperature of 165°F.
  4. Set the chicken aside to cool for 30 minutes. When the chicken is cool enough to handle, shred the meat and set aside until ready to serve. ***
For the Pickled Red Onion
  1. Place all the ingredients in a bowl and stir. Transfer to the fridge and let pickle overnight ****
For the Dressing
  1. Place all the ingredients in a food processor and blitz until smooth. Transfer to a small pitcher or gravy boat and chill until ready to serve. 
For the Salad
  1. Pile the lettuce onto a large platter. Arrange the chicken, pickled red onions, cherry tomatoes, avocado, jalapeños, and cheddar cheese in a series of rows on top of the lettuce. Garnish with fresh cilantro and serve with the dressing on the side. 

Notes

** This recipe makes a lot of the rub. Don’t use it all. Store it in a resealable container and use it as needed on chicken, fish, pork, and/or beef. 
*** A whole chicken will likely give you more meat than you will need for the salad. Any leftovers can be cooled to room temperature before being transferred to a resealable container and stored in the fridge for up to 1 week. 
**** I like to start my pickles right after I season the chicken. That way when the chicken is ready to roast, my pickles are all set to go.