Cobb Salad Recipe
Grilled chicken breast with a stacked salad of Dijon vinaigrette-dressed Romaine lettuce, bacon, hard-cooked local egg, tomatoes, green onions, avocado, and buttermilk blue cheese.
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Ingredients
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Salad Base
Protein
Dressing
Garnish
Method
Prepare the Ingredients
- 1
Grill the Chicken
Season the chicken breasts with salt and pepper. Grill over medium heat for about 6-7 minutes on each side or until cooked through. Remove from grill and let rest, then slice into strips.
- 2
- 3
- 4
Chop the Vegetables
Rinse and chop the Romaine lettuce into bite-sized pieces. Dice the tomatoes, slice the green onions, and cube the avocado.
Make the Dressing
- 5
Combine Dressing Ingredients
In a small bowl, whisk together the Dijon mustard, olive oil, red wine vinegar, salt, and black pepper until well combined and emulsified.
Assemble the Salad
- 6
Layer the Ingredients
In a large bowl or platter, arrange the salad with the chopped Romaine lettuce as the base. Layer the sliced grilled chicken, crumbled bacon, quartered eggs, diced tomatoes, sliced green onions, and cubed avocado on top.
- 7
Add Dressing and Cheese
Drizzle the Dijon vinaigrette over the salad and sprinkle the buttermilk blue cheese on top.
- 8
Serve
Toss gently to combine the ingredients and serve immediately.