Cobb Salad
The Classic Cobb Salad is a vibrant, hearty dish that combines crisp greens, tender grilled chicken, crispy bacon, creamy avocado, and tangy blue cheese, all brought together with a zesty red wine vinaigrette.
Ingredients
For the Salad:
- 6 cups romaine lettuce chopped
- 2 cups mixed greens optional
- 2 cups cooked chicken breast grilled or roasted, diced
- 4 slices bacon cooked until crispy and crumbled
- 2 hard-boiled eggs sliced or chopped
- 1 avocado diced
- 1 cup cherry tomatoes halved
- ½ cup blue cheese crumbled
- ¼ cup red onion thinly sliced
For the Red Wine Vinaigrette:
- ¼ cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- Salt and pepper to taste
Instructions
Prepare the Ingredients:
- Cook the bacon until crispy, then crumble it.
- Grill or roast the chicken breast, then dice it into bite-sized pieces.
- Hard-boil the eggs, peel, and slice or chop them.
- Dice the avocado, halve the cherry tomatoes, and thinly slice the red onion.
Make the Dressing:
- In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper. Adjust seasoning to taste.
Assemble the Salad:
- In a large serving bowl, layer the chopped romaine lettuce and mixed greens.
- Arrange the grilled chicken, crumbled bacon, hard-boiled eggs, avocado, cherry tomatoes, red onion, and blue cheese in rows or sections over the greens.
Serve:
- Drizzle the red wine vinaigrette over the salad just before serving.
- Toss gently to combine, or serve as-is for a visually stunning presentation.
Notes
- Vegetarian Option: Replace the chicken and bacon with grilled vegetables (like zucchini or bell peppers) and roasted chickpeas.
- Vegan Option: Omit the eggs and blue cheese, and use a plant-based dressing like tahini or balsamic vinaigrette.
- Gluten-Free: Ensure all packaged ingredients (like bacon or dressing) are gluten-free.
- Make-Ahead: Prepare the dressing, cook the chicken and bacon, and chop the vegetables in advance. Assemble the salad just before serving.