Off-the-'Cobb' Salad with Seared Chicken & Summer Squash

Dinner and a movie is a classic combination. That is why Turner Classic Movies has partnered with PeachDish to bring you delicious menus inspired by some of the greatest movies ever made. This June we offer meals inspired by some of the iconic Hollywood musicals spotlighted in TCM’s Mad About Musicals!, airing all day Tuesdays and Thursdays throughout the month. We suggest the Off-the-"Cobb" Salad for Singin’ in the Rain, airing Tuesday, June 19th at 8:00pm ET on TCM. One of the true marvels of Singin’ in the Rain is how, even after dozens of viewings, its magic doesn’t diminish. Stars Gene Kelly, Debbie Reynolds and Donald O’Connor masterfully demonstrate just how good a musical can be. By returning to the genre’s very beginnings, MGM created a work that spans the entirety of musicals in a way that is utterly timeless. And those musical numbers! From lyrical to boisterous, each is a gem. The Brown Derby restaurant is a Hollywood landmark, referenced by Debbie Reynolds in the song, “You Are My Lucky Star.” Legend has it that Cobb salad – made with chicken, hard-boiled egg, avocado, tomatoes and bacon – originated here when owner Bob Cobb went foraging through the kitchen for a midnight snack. Our salad is created in a similar way, using what we can find around us in the South at the peak of summer. The crunchy sweetness of corn and summer squash play perfectly off tender lettuce (and doesn’t even require cooking). In the spirit of new twists on the tried-and-true, this salad is worth singing about!

Prep Time: 25 Min Cook Time: 20 Min No Added Gluten SuperFood Series

About the Dish

  • Chicken Breast

    Chicken Breast

  • PeachDish Salt

    PeachDish Salt

  • Farm Eggs

    Farm Eggs

  • Blanched Peanuts

    Blanched Peanuts

  • Lettuce


  • Corn


  • Cucumber


  • Salad Tomatoes

    Salad Tomatoes

  • Summer Squash

    Summer Squash

  • Sweet Peppers

    Sweet Peppers

  • Chives


  • PeachDish Seasoning

    PeachDish Seasoning


Season chicken on all sides with a total 1/4 teaspoon PeachDish Salt.
• Fill a saucepan half full with about 6 cups water. Place over high heat. This is your egg-boiling water. • In a bowl, combine 1 cup ice and about 2 cups water. Place by the stove.
MISE EN PLACE • Cut or tear lettuce into bite-size pieces. • Shuck corn. Cut kernels from corn; scrape milky liquid from cob. • Halve cucumber lengthwise; thinly slice crosswise. • Quarter tomatoes. • Cut squash into 1/2-inch dice. • Discard pepper stems and seeds. Slice flesh. • Finely chop chives.
• When water boils, use a slotted spoon to gently lower eggs into water. Cook at a gentle boil 6-7 minutes for a soft-boiled egg. • Use spoon to transfer eggs to ice bath. Let cool.
While eggs cook: • Place a skillet over medium-high heat. Add 1 teaspoon olive oil. When oil is hot, add chicken. Cook without disturbing until browned on bottom, 3-4 minutes. • Flip, and cook until opaque throughout, 2-3 minutes. • Transfer chicken to a plate.
Rinse and wipe out skillet. Place over medium heat. Add peanuts. Cook, stirring, until peanuts start to toast and brown, 2-3 minutes. • Quickly transfer peanuts to a bowl. • Stir in remaining 1 teaspoon olive oil and PeachDish Seasoning. Taste and adjust seasoning as desired with PeachDish Salt.
• When eggs are cool, tap on counter, and roll to crack shell. Peel eggs, and slice into wedges or halves. • Slice or dice chicken.
• Divide lettuce between 2 plates or shallow bowls. • Arrange chicken, corn, cucumber, tomato, squash, pepper, chives eggs and peanuts on top. • Drizzle with dressing, and enjoy!