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Cobb Salad Recipe

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3.9 from 13 reviews

This classic Cobb Salad recipe features a vibrant mix of freshly chopped romaine lettuce, tender grilled chicken breast, crispy cooked bacon, ripe avocado slices, cherry tomatoes, hard-boiled eggs, chives, and tangy blue cheese crumbles. Tossed with a creamy homemade red wine vinaigrette, this hearty salad is perfect for a satisfying lunch or dinner that balances protein and fresh vegetables beautifully.

Ingredients

Chicken & Seasoning

  • 1 tablespoon avocado oil
  • 1 pound boneless skinless chicken breast
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon black pepper

Meats & Salad Base

  • 6 strips cooked bacon, chopped
  • 10–12 cups chopped romaine lettuce

Vegetables & Toppings

  • 1 cup cherry tomatoes, halved
  • 2 avocados, sliced
  • 4 boiled eggs, quartered
  • 3 tablespoons sliced chives
  • 4 oz blue cheese crumbles

Vinaigrette Dressing

  • 3 tablespoons red wine vinegar
  • 1/2 cup olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 2 cloves garlic, finely minced
  • Salt and pepper to taste

Instructions

  1. Make Vinaigrette: In a small mixing bowl, combine red wine vinegar, olive oil, Dijon mustard, honey, finely minced garlic, salt, and pepper. Whisk vigorously until the mixture is smooth, creamy, and well emulsified.
  2. Prepare the Salad Base: Place the chopped romaine lettuce into a large mixing bowl. Toss the greens with a few spoonfuls of the vinaigrette dressing until they are lightly dressed and evenly coated.
  3. Season the Chicken: In a large mixing bowl, add the boneless skinless chicken breasts. Sprinkle with salt, black pepper, garlic powder, onion powder, and paprika. Toss thoroughly so each piece is evenly coated with the seasoning.
  4. Cook the Chicken: Heat a skillet over medium-high heat and add the olive oil. Once hot, place the seasoned chicken breasts into the skillet. Cook for about 5 to 6 minutes on each side, or until the chicken is golden brown and the internal temperature reaches 165°F (75°C). Remove the chicken from the skillet and let it rest for 5 minutes before slicing.
  5. Assemble the Salad: Top the lightly dressed romaine lettuce with chopped cooked bacon, halved cherry tomatoes, sliced avocados, quartered boiled eggs, sliced chives, and blue cheese crumbles.
  6. Serve: Slice the rested chicken breasts and arrange on top of the salad. Drizzle additional vinaigrette over the salad if desired before serving.

Notes

  • Ensure the chicken is fully cooked and reaches an internal temperature of 165°F to guarantee safety.
  • You can substitute the blue cheese for feta or goat cheese for a milder flavor.
  • Feel free to prepare the vinaigrette in advance and store it in the refrigerator for up to 3 days.
  • Use fresh and ripe avocados for the best texture and taste.
  • To save time, use pre-cooked bacon or cook bacon strips in advance.

Find it online: https://bitezly.com/cobb-salad-recipe/