Chicken Cobb Salad
This vibrant and satisfying salad is a delightful medley of flavors and textures. Crisp bacon, tender grilled chicken, creamy avocado, tangy Gorgonzola, and fresh tomatoes come together over a bed of mixed salad greens. Tossed in a zesty vinaigrette, each bite offers a perfect balance of savory and refreshing notes. This salad is a complete meal that is not only visually appealing but also packed with delicious ingredients that will leave you satisfied with every forkful.
— Constant Cookbook
Ingredients
- 6 bacon slices, chopped
- 2 eggs
- 2 Tbs. red wine vinegar
- 1 tsp. Dijon mustard
- 1 garlic clove, minced
- 1/4 tsp. salt
- 1/4 tsp. freshly ground pepper
- 1/2 cup olive oil
- 3/4 lb. mixed salad greens
- 2 1/2 cups coarsely chopped grilled chicken meat (see related recipe at left)
- 1/4 lb. Gorgonzola or other blue cheese, crumbled (about 1 cup)
- 2 avocados, halved, pitted, peeled and sliced
- 2 tomatoes, seeded and chopped
Instructions
- <b>Cook the bacon</b>
- In a fry pan over medium-high heat, fry the bacon, stirring occasionally, until crisp and brown, about 5 minutes. Transfer to paper towels to drain and cool.
- <b>Boil the eggs</b>
- In a small saucepan, combine the eggs with water to cover and bring to a boil over medium heat. As soon as the water boils, remove the pan from the heat and cover. Let stand for 10 minutes. Drain the water from the pan, then run cold water over the eggs until they are cool enough to handle. Peel the eggs and slice them.
- <b>Make the vinaigrette and compose the salad</b>
- In a small bowl, whisk together the vinegar, mustard, garlic, salt and pepper. Gradually whisk in the olive oil.
- In a large bowl, toss the salad greens with the vinaigrette. Arrange the chicken, cheese, avocados, tomatoes, bacon and egg slices on top of the greens and serve immediately. Serves 4 to 6.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Grilling,</i> by Rick Rodgers (Oxmoor House, 2007).
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