Joe’s Cobb Salad Recipe
Gluten Free, romaine, grilled chicken, bacon, avocado, apple, blue cheese, tomato, egg, tarragon ranch
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Ingredients
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Salad Base
Dressing
Method
Salad Preparation
- 1
Prepare the Ingredients
Wash and chop the romaine lettuce into bite-sized pieces. Cook the grilled chicken breast until golden brown and slice it into strips. Cook the bacon until crispy and crumble it. Dice the avocado, apple, and tomato into small chunks. Hard boil the eggs, peel, and chop them into quarters.
- 2
Assemble the Salad
In a large salad bowl, layer the romaine lettuce as the base. Arrange the sliced grilled chicken, crumbled bacon, diced avocado, apple, tomato, and chopped eggs on top of the lettuce. Sprinkle blue cheese over the salad.
Dressing Preparation
- 3
Make the Tarragon Ranch Dressing
In a bowl, combine mayonnaise, Greek yogurt, tarragon vinegar, Dijon mustard, garlic powder, salt, and black pepper. Whisk together until smooth and creamy. Adjust seasoning to taste.
- 4
Serve the Salad
Drizzle the tarragon ranch dressing over the assembled salad just before serving. Toss gently to combine or serve the dressing on the side.
