Southern Cobb Salad

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    A creamy cheese dressing pulls together crisp fried chicken, black-eyed peas, sweet peppers, and pecans for a satisfying salad.

    By
    BHG Test Kitchen
    BHG Test Kitchen

    The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen.

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    Updated on February 1, 2021
    Southern Cobb Salad
    Prep Time:
    30 mins
    Cook Time:
    6 mins
    Total Time:
    36 mins
    Servings:
    6
    Jump to Nutrition Facts

    Ingredients

    • 1 recipe Pimento Cheese Dressing

    • 3 hard-cooked eggs

    • 2 skinless, boneless chicken breast halves

    • 1 egg

    • 1 tablespoon milk

    • 1 teaspoon bottled hot pepper sauce

    • ⅓ cup all-purpose flour

    • 3 tablespoon vegetable oil

    • 1 tablespoon cider vinegar

    • 1 teaspoon snipped fresh oregano (optional)

    • 1 15.8 ounce can black-eyed peas, rinsed and drained

    • 1 large head butterhead (Boston or Bibb) lettuce, torn (8 cups)

    • 1 red sweet pepper, cut in strips

    • ½ cup pecan halves, toasted

    Pimento Cheese Dressing

    • 1 cup finely shredded sharp cheddar cheese (4 ounces)

    • ½ cup mayonnaise

    • ½ cup milk

    • 1 2 ounce jar diced pimientos, drained

    • ⅛ teaspoon salt

    • ⅛ teaspoon cayenne pepper

    • ⅛ teaspoon ground black pepper

    Directions

    1. Prepare Pimento Cheese Dressing; set aside. Halve eggs lengthwise and scoop out yolks. In a bowl mash yolks with a fork. Stir in 1 to 2 tablespoons Pimiento Cheese Dressing until smooth. Spoon yolk mixture into egg halves; set aside.

    2. Place chicken in heavy-duty plastic bag (do not seal). Pound chicken lightly with meat mallet to even thickness of 1/2 inch. Sprinkle with salt and pepper. In shallow dish, beat together egg,milk, and hot pepper sauce. In another shallow dish, place flour. Dip chicken in egg mixture; dredge in flour. In large skillet heat 2 tablespoons of the oil. Add chicken; cook 6 minutes, turning once, or until golden and chicken is no longer pink (170 degrees F). Drain. Cool chicken slightly; cut in strips.

    3. In bowl combine remaining oil, vinegar, and oregano. Add peas; toss to coat.

    4. To serve, place lettuce on platter. Arrange chicken, peas, red pepper, pecans, and deviled eggs. Pass remaining Pimiento Cheese Dressing.

    Pimento Cheese Dressing

    1. Let cheddar cheese stand at room temperature 30 minutes. In bowl beat cheese and mayonnaise with an electric mixer on medium to combine. Add milk, diced pimientos, cayenne pepper, salt, and black pepper. Beat to mix.

    Lighten Up:

    For a lighter recipe, substitute reduced-fat versions of the cheddar cheese, mayonnaise, and milk.

    Nutrition Facts (per serving)

    536 Calories
    39g Fat
    22g Carbs
    26g Protein
    Nutrition Facts
    Servings Per Recipe 6
    Calories 536
    % Daily Value *
    Total Fat 39g 50%
    Saturated Fat 9g 45%
    Cholesterol 197mg 66%
    Sodium 668mg 29%
    Total Carbohydrate 22g 8%
    Total Sugars 4g
    Protein 26g
    Vitamin C 36mg 180%
    Calcium 232.2mg 18%
    Iron 3.6mg 20%
    Potassium 621mg 13%
    Folate, total 100.8mcg
    Vitamin B-12 0.9mcg
    Vitamin B-6 0.6mg

    *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.