Traditional Cobb Salad
While there's some debate about the source of this salad's name, there's no questioning the appeal of this hearty merger of chicken, bacon, avocado, eggs and blue cheese. Dig in, indeed.
Cook Mode: Broil
Cook Time: 20 mins
Preheat: 3 mins
Serves: MAKES 8 SERVINGS
- 2 pounds chicken breasts, boneless and skinless
- 16 bacon slices
- 1 pound romaine lettuce, washed, dried, and torn into pieces
- 1-1/2 cups tomatoes, diced
- 2 cups blue cheese, crumbled
- 2 avocados, halved, cut into 1/4-inch slices
- 1/2 cup scallions, sliced on bias
- 8 eggs, hard-boiled, quartered
- 2 teaspoons salt, or to taste
- 1 teaspoon freshly ground black pepper, or to taste
- 1 tablespoon vegetable oil
- 1/2 cup Cobb Salad Vinaigrette
Cobb Salad Vinaigrette
Servings: MAKES 2 CUPS
- 1/4 cup water
- 6 tablespoons red wine vinegar
- 1/2 teaspoon sugar
- 2-1/2 teaspoons lemon juice
- 1-1/4 teaspoon salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
- 1/2 teaspoon coarse grain mustard
- 2 garlic cloves, minced
- 1-1/4 cup extra virgin olive oil
1. Preheat the oven to 375°F.
2. Season the chicken breasts with salt and pepper. Heat the vegetable oil in a large sauté pan over medium-high heat and sauté the chicken breasts until golden brown, about 2-3 minutes on each side.
3. Place the pan in the oven and cook the chicken about 23-24 minutes to an internal temperature of 165°F. Cool and cut into 1/4-inch-thick slices on the bias.
4. Sauté the bacon until crisp. Drain on absorbent paper and crumble into small pieces.
5. Toss the romaine with the vinaigrette and divide between 8 plates.
6. Top with 5-6 chicken slices, 3 tablespoons diced tomato, 1/4 cup blue cheese, 1/4 avocado, 1 tablespoon scallions, 4 hard-boiled egg quarters, and 2 tablespoons crumbled bacon.
NOTE: Blend together all of the ingredients except for the olive oil. Allow the flavors to blend for 5 minutes. Add the olive oil and whisk thoroughly. It may be necessary to blend the dressing together again before serving.