Cobb Salad Recipe

The Cobb Salad is a classic American dish, often considered the king of salads. Loaded with a variety of ingredients like grilled chicken, crispy bacon, avocado, blue cheese, and hard-boiled eggs, it’s a satisfying meal that’s as healthy as it is delicious. Whether served as a main dish or a side, this salad offers a perfect balance of flavors and textures that are sure to please everyone at the table.

Equipment:

• Large salad bowl
• Grill or skillet for chicken
• Small bowl for dressing
• Cutting board
• Sharp knife
• Tongs

Ingredients:

• 2 boneless, skinless chicken breasts (grilled or cooked and sliced)
• 6 cups mixed salad greens (e.g., Romaine, arugula, spinach)
• 1 avocado, diced
• 2 hard-boiled eggs, chopped
• 4 slices bacon, cooked and crumbled
• ½ cup blue cheese, crumbled
• ½ cup cherry tomatoes, halved
• 1 cucumber, sliced
• 1 small red onion, thinly sliced
• ¼ cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Prepare the Chicken:
   Cook the chicken breasts by grilling or pan-searing them in a skillet over medium heat for about 6–7 minutes per side, or until fully cooked. Let the chicken rest for a few minutes before slicing it into strips.
2. Prepare the Bacon:
   While the chicken cooks, crisp up the bacon in a skillet over medium heat for about 4–5 minutes per side. Once cooked, crumble the bacon into small pieces.
3. Assemble the Salad:
   In a large bowl, add the mixed greens, avocado, hard-boiled eggs, bacon, blue cheese, tomatoes, cucumber, and red onion.
4. Make the Dressing:
   In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper until smooth and emulsified.
5. Toss the Salad:
   Drizzle the dressing over the salad ingredients and toss gently to combine, ensuring everything is evenly coated.
6. Add the Chicken:
   Top the salad with the sliced chicken, either tossing it into the salad or arranging it on top as a garnish.

Tips:

• If you prefer a different dressing, try ranch, balsamic vinaigrette, or honey mustard for variety.
• For extra flavor, marinate the chicken in a simple lemon and herb marinade before grilling or pan-searing.
• This salad can be made ahead of time, but add the avocado and dressing just before serving to keep everything fresh.
• Leftover dressing can be stored in the fridge for up to a week.

The Cobb Salad is a filling and delicious option that combines fresh, crisp ingredients with rich flavors. It’s an easy, adaptable recipe perfect for lunch, dinner, or even a picnic. With its balance of protein, vegetables, and healthy fats, it’s a dish that can satisfy anyone’s cravings.

Cobb Salad Recipe

This Cobb Salad recipe is a vibrant, hearty dish packed with fresh vegetables, crispy bacon, tender chicken, avocado, and a tangy dressing. Perfect for a light yet satisfying meal.

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Equipment

• Large salad bowl
• Grill or skillet for chicken
• Small bowl (for dressing)
• Cutting board
• Sharp knife
• Tongs

Ingredients

  

• 2 boneless skinless chicken breasts (grilled or cooked and sliced)
• 6 cups mixed salad greens e.g., Romaine, arugula, spinach
• 1 avocado diced
• 2 hard-boiled eggs chopped
• 4 slices bacon cooked and crumbled
• ½ cup blue cheese crumbled
• ½ cup cherry tomatoes halved
• 1 cucumber sliced
• 1 small red onion thinly sliced
• ¼ cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions

 

• Prepare the Chicken:
• Cook the chicken breasts by grilling or pan-searing them in a skillet over medium heat for about 6–7 minutes per side, or until fully cooked. Let the chicken rest for a few minutes before slicing it into strips.
• Prepare the Bacon:
• While the chicken cooks, crisp up the bacon in a skillet over medium heat for about 4–5 minutes per side. Once cooked, crumble the bacon into small pieces.
• Assemble the Salad:
• In a large bowl, add the mixed greens, avocado, hard-boiled eggs, bacon, blue cheese, tomatoes, cucumber, and red onion.
• Make the Dressing:
• In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper until smooth and emulsified.
• Toss the Salad:
• Drizzle the dressing over the salad ingredients and toss gently to combine, ensuring everything is evenly coated.
• Add the Chicken:
• Top the salad with the sliced chicken, either tossing it into the salad or arranging it on top as a garnish.