Chicken Cobb Salad
This Chicken Cobb Salad is a classic, hearty dish packed with fresh, vibrant ingredients. Featuring juicy chicken, creamy avocado, crispy bacon, hard-boiled eggs, and tangy blue cheese on a bed of crisp romaine, it’s a perfect balance of flavor and texture. Tossed with a light homemade vinaigrette, this salad makes a satisfying lunch or light dinner that’s as nutritious as it is delicious.
Ingredients:
For the Salad:
2 heads romaine lettuce, chopped
2 to 3 cups curly endive
1 1/2 cup cherry or grape tomatoes, halved
3 avocado, diced
3 hard-boiled eggs, sliced
3 chicken breast, pan fried and diced or shredded
10 slices bacon, cooked and crumbled
3 ounces blue cheese crumbles
3 tablespoons fresh chives
For the Dressing:
1/2 cup olive oil
2 tbsp red wine vinegar
2 tsp lemon juice
1 tsp Worcestershire sauce
1 tsp Dijon mustard
1 clove garlic, minced
1/4 tsp sugar
Salt and pepper, to taste
Instructions:
1. Prepare the Ingredients:
Wash and dry the romaine lettuce and curly endive. Chop into bite-sized pieces.
Prepare all toppings: dice the avocado, chop the eggs, halve the cherry tomatoes, cook and crumble the bacon, and cook and shred or dice the chicken.
2. Make the Dressing:
In a small bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, Worcestershire sauce, Dijon mustard, garlic, sugar, salt, and pepper. Adjust seasoning to taste.
3. Assemble the Salad:
Toss the salad greens with 4 to 5 tablespoons of the dressing. Place on platter.
Toss the tomatoes with 1 tablespoon of the dressing. Arrange tomatoes in a row atop the lettuce.
Toss the chicken with 1 tablespoon of the dressing. Arrange chicken in a row atop the lettuce.
Arrange the eggs and avocado to fill out the last remaining rows.
Drizzle the eggs and avocado with dressing.
Sprinkle blue cheese, then bacon on top of the salad.
Sprinkle chives on top of the salad.
4. Serve:
Serve as-is to let everyone pick their favorite ingredients.
