Classic Chicken Cobb Salad

Serving Size: 10

Everything you'd expect in a classic cobb salad like thick-cut bacon, chicken breast, hard boiled eggs, tomato, avocado, and gorgonzola cheese, all over a crisp romain/baby greens mix.

Recipe by:

Cook Times

Active Prep25

Hands-On Cook20

Hands-Off Cook0

Passive0

Total Time45

Recipe Serving Size10

Cooking Tools Required

Baking sheet, Cutting board, Measuring cups and spoons, Mixing bowls, Oven, parchment paper, Salad spinner, Saucepan, Sharp Knives, Tongs, Top Stove, Whisk

Ingredients

8 slice thick sliced bacon chopped
1 ½ pound boneless skinless chicken breast
4 egg hard-boiled and quartered
4 cup romaine lettuce chopped
4 cup mixed baby greens
1.5 cup tomato chopped, seeds removed
2 avocado large, diced
¾ cup gorgonzola cheese or blue cheese crumbled

Marinade:

1 teaspoon paprika
1 teaspoon Kosher salt
½ teaspoon freshly ground black pepper
1 teaspoon garlic powder
3 tablespoon extra virgin olive oil divided (can substitute with avocado oil or any high heat point oil)

Dressing:

1 cup extra virgin olive oil
4 tablespoon red wine vinegar
2 tablespoon Dijon mustard
1 teaspoon Kosher salt
1 teaspoon freshly ground black pepper

Instructions

Marinate the chicken:

In a mixing bowl, whisk together half paprika, garlic powder, salt, pepper and half the olive oil. Pour over chicken breast, set aside and let the chicken marinate for 5-10 minutes.

Cook the bacon:

Preheat oven at 400 degrees, prepare a sheet pan lined with parchment paper. Add bacon to sheet pan and bake for 12-15 minutes. Crumble or chop and set aside.

Make the hard boiled eggs:

Bring a large pot of water to a boil (large enough toaccommodate all the eggs in a single layer). As soon as the water boils,gently add the eggs. Set a timer for 9 minutes. Bring back to a boil andthen turn down to a simmer.
Meanwhile, set up a bowl of ice water large enough to accommodate all the eggs. When the eggs are done, use a slotted spoon to transfer the eggs to the bowl of ice water. Let the eggs sit until cool, about 10-15 minutes. Drain and refrigerate until ready to use.

Cook the chicken:

In a large skillet over medium heat, add the remaining oil. Add the chicken breast and cook uncovered 5-7 minutes, lightly browning each side. Cook through till no longer pink and temperature reached a minimum of 165 degrees. Set aside to cool.
Prepare all toppings accordingly.
In a large bowl, add mixed greens and chopped romaine lettuce.
Place each topping alongside the next around the bowl.
Whisk together all vinaigrette ingredients and toss well to combine with salad.

Nutrition