Cobb Salad
A composed salad of crisp greens topped with rows of grilled chicken, hard-boiled eggs, avocado, bacon, tomato, and crumbled blue cheese, all drizzled with a zesty red wine vinaigrette. A satisfying and colorful one-bowl meal.
Ingredients
- 2 boneless skinless chicken breasts
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- 8 cups chopped romaine lettuce
- 4 hard-boiled eggs, quartered
- 6 slices cooked bacon, crumbled
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- ½ cup crumbled blue cheese
- 2 tbsp chopped fresh chives
- 3 tbsp red wine vinegar
- 1 tsp Dijon mustard
- ¼ cup extra virgin olive oil
- ½ tsp salt
- ¼ tsp black pepper
Method
- Season the chicken breasts with olive oil, salt, and pepper. Grill over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165 degrees F. Let rest for 5 minutes, then slice crosswise.
- While the chicken cooks, make the vinaigrette: whisk together red wine vinegar, Dijon mustard, salt, and pepper. Slowly drizzle in the olive oil while whisking until emulsified.
- Arrange the chopped romaine on a large platter or individual plates.
- Arrange the sliced chicken, quartered eggs, crumbled bacon, diced avocado, halved tomatoes, and blue cheese in neat rows across the lettuce.
- Drizzle the vinaigrette over the salad, sprinkle with fresh chives, and serve immediately.
Chef's note: You can substitute ranch dressing for the vinaigrette if you prefer. Prep the eggs and bacon ahead of time to make assembly quick on busy weeknights.
Nutrition per serving
420kcal
35gprotein
10gcarbs
28gfat
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