Chopped Cobb Patachou Recipe
Leaf lettuce, poached chicken, tomatoes, red onions, avocado, gorgonzola, bacon, hard-boiled egg, house vinaigrette
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Base
House Vinaigrette
Method
Preparing the Salad
- 1
Chop the Ingredients
Begin by washing and chopping the leaf lettuce into bite-sized pieces. Place them in a large salad bowl.
- 2
Add Poached Chicken
Shred the poached chicken into small pieces and add it to the bowl with the lettuce.
- 3
Prepare the Vegetables
Chop the tomatoes into diced pieces and slice the red onion thinly. Add both to the salad bowl.
- 4
Prepare the Avocado
Cut the avocado in half, remove the pit, scoop out the flesh, and chop it into small chunks. Add to the salad bowl.
- 5
Add Cheese and Bacon
Crumble the gorgonzola cheese and chop the cooked bacon into small pieces. Add both to the salad bowl.
- 6
Slice the Eggs
Peel the hard-boiled eggs and slice them into quarters. Set aside for garnish.
Making the Vinaigrette
- 7
Combine Vinaigrette Ingredients
In a small bowl or jar, combine the olive oil, red wine vinegar, Dijon mustard, honey, salt, and black pepper.
- 8
Whisk or Shake
Whisk the ingredients together until well blended, or cover the jar and shake vigorously.
Assembling the Salad
- 9
Toss the Salad
Pour the vinaigrette over the salad ingredients in the large bowl. Toss gently until everything is evenly coated.
- 10
Garnish
Top the salad with the sliced hard-boiled eggs for garnish before serving.
