Crab Chipotle Cobb Salad

Chef

Cookbook

Put an Egg on It

Published by Sasquatch

View

This image courtesy of Laura Ferroni

Little rows of all the good salad stuff-crab, tomato, bacon, and corn-and a dressing with a “pow” make this salad a great (and filling) lunch for two. If you like your dressing a little more or less spicy, adjust the amount of adobo sauce.

Makes2 to 4 servings

CostModerate

Easy

Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party, Cooking for a date

Recipe Courseappetizer, main course

Dietary Considerationgluten-free, peanut free, soy free, tree nut free

Five Ingredients or LessYes

Mealbrunch, dinner, lunch

Type of Dishsalad

Ingredients

1/4 cup plain yogurt
1/2 cup buttermilk
1 tablespoon lime juice
1 tablespoon finely chopped red onion, divided
1 tablespoon adobo sauce (from a can of chipotle chiles)
1/2 cup corn
1/4 cup fresh cilantro leaves
1 head butterhead or other lettuce, chopped
1/2 cup lump crabmeat
1 avocado, peeled, seeded, and chopped
1 plum tomato, seeded and chopped
2 strips cooked bacon, chopped
2 hard-boiled eggs, chopped

Instructions

In a small bowl, whisk together the yogurt, buttermilk, lime juice, 1/2 tablespoon of the red onion, and adobo sauce. Cover and chill.
In another bowl, mix the corn and cilantro with the remaining 1/2 tablespoon onion.
Arrange the lettuce to cover the bottom of a large salad platter. Arrange the corn mixture, crab, avocado, tomato, and bacon in rows on top of the lettuce. Sprinkle with the eggs and drizzle with the chipotle dressing.