Description
Cobb Salad is a vibrant and satisfying dish that perfectly balances crisp greens with savory toppings. This recipe features juicy chicken, crispy bacon, creamy avocado, and tangy blue cheese, all drizzled with zesty red wine vinaigrette. Ideal for meal prep, family gatherings, or summer barbecues, this Cobb Salad promises to impress with its colorful presentation and delightful flavors. Get ready to elevate your salad game!
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 pound)
- 6 cups crisp romaine lettuce, chopped
- 6 slices crispy bacon
- 1 ripe avocado, sliced
- 1 cup cherry tomatoes, halved
- ½ cup blue cheese crumbles
- 4 hard-boiled eggs, chopped
- ¼ cup red wine vinaigrette
Instructions
- Season chicken with salt and pepper. Heat olive oil in a skillet over medium heat and cook chicken for 6-7 minutes per side until golden brown and cooked through.
- In another pan, cook bacon over medium heat until crispy. Drain on paper towels.
- Chop romaine lettuce and halve cherry tomatoes while the chicken cools.
- Slice the cooked chicken into strips or cubes.
- In a large serving bowl or platter, layer the lettuce first and then arrange the chicken, bacon bits, avocado slices, halved cherry tomatoes, blue cheese crumbles, and chopped hard-boiled eggs on top.
- Drizzle red wine vinaigrette just before serving; toss gently if desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 salad (approximately 300g)
- Calories: 540
- Sugar: 3g
- Sodium: 890mg
- Fat: 34g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 7g
- Protein: 36g
- Cholesterol: 280mg
Keywords: Feel free to substitute grilled shrimp or turkey for the chicken. Add roasted corn or diced bell peppers for extra flavor. To keep leftovers fresh, store dressing separately from the salad until ready to serve.