Cali Cobb Recipe
grilled or breaded chicken breast, romaine, spring mix, chopped house made croutons and balsamic vinaigrette
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Ingredients
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Chicken
Salad Base
Croutons
Dressing
Method
Chicken Preparation
- 1
Prepare Chicken
Preheat the grill or oven to medium-high heat. Season the chicken breasts with olive oil, salt, black pepper, and garlic powder. If grilling, cook for 6-7 minutes on each side or until fully cooked. If baking, place on a baking sheet and cook for 20-25 minutes until the internal temperature reaches 165°F (75°C).
- 2
Rest Chicken
Let the cooked chicken rest for 5 minutes before slicing to retain juices.
Crouton Preparation
- 3
Make Croutons
Cut the bread into small cubes. In a skillet over medium heat, melt the butter. Add garlic powder and dried oregano, then stir in the bread cubes. Cook, stirring frequently, until golden brown and crispy, about 5-7 minutes. Remove and let cool.
Salad Assembly
- 4
Prepare Salad Base
Chop the romaine lettuce and add it to a large salad bowl. Add the spring mix and halved cherry tomatoes.
- 5
Slice Avocado
Slice the avocado in half, remove the pit, and scoop out the flesh. Cut it into slices and add on top of the salad.
- 6
Add Chicken and Croutons
Slice the rested chicken breast and arrange it over the salad. Top with the homemade croutons.
Dressing Preparation
- 7
Prepare Dressing
In a small bowl, whisk together balsamic vinegar, olive oil, honey, salt, and black pepper until well combined.
- 8
Dress the Salad
Drizzle the balsamic vinaigrette over the salad just before serving. Toss gently to combine.