The Cobb Salad isn’t so much a salad, but a combination of a lot yummy, filling foods — and the kitchen sink, of course. An excellent source of protein, with chicken, hard-boiled eggs and bacon, you also get a serving of healthy fats from the creamy avocado!
Given the amount of work that goes into this salad (unless you buy the ingredients already prepped), it’s great to make extra so you can have it again later in the week — and trust us, you will want more later. If that’s the case, make sure you drizzle some fresh lemon juice on top of the avocado so it doesn’t brown and stays fresh longer! This is the perfect option for lunch or dinner, and you will feel completely satiated afterwards — no hangry symptoms here!
Cobb Salad
Serves 4-6
Ingredients
Salad:
- 1/2 head romaine lettuce, chopped
- 1/2 head iceberg lettuce, chopped
- 2 oz. goat or blue cheese, crumbled
- 4-6 strips bacon, chopped
- 4 hard boiled eggs, sliced
- 1-2 boneless, skinless chicken breasts
- 1-2 avocados, peeled, pitted, diced
- 1 red onion, diced
- 2 small tomatoes, sliced into wedges
- 1-2 tablespoons olive oil
- kosher salt and freshly ground pepper, to taste
Dressing
- 1/2 cup extra-virgin olive oil
- 1/4 cup white wine vinegar
- 2 tablespoons lemon juice
- 1/2 teaspoon Worcestershire sauce
- 1 clove garlic, minced
- kosher salt and freshly ground pepper, to taste
Directions
- In a medium pan over medium-high heat, heat 1-2 tablespoons olive oil. Once hot, cook seasoned chicken breast, for 4-6 minutes, flipping in the middle. (Or until cooked through and no longer pink.)
- Remove from heat and let cool 5 minutes, then slice chicken on the diagonal. Set aside.
- In the same pan, cook bacon until very crispy. Transfer bacon to a paper towel-lined plate.
- Place lettuces in a large serving bowl and top with bacon, boiled eggs, sliced chicken, avocado, onion, tomatoes and cheese.
- In a bowl, vigorously whisk together dressing ingredients: olive oil, white wine vinegar, lemon juice, Worcestershire sauce, garlic, salt and pepper.
- Serve salad immediately with dressing on the side.
Recipe adapted from Saveur