Marketplace Cobb Recipe
Fresh Greens Topped with Roasted Chicken Breast, Ripe Avocados, Fresh Diced Tomatoes, Crisp Slow Cooked Bacon, Carrots, Blue Cheese Crumbles, Hard Boiled Eggs & Fresh Green Onions served with a Tangy Mediterranean Vinaigrette.
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Ingredients
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Salad Base
Vinaigrette
Method
Preparation of Salad
- 1
Cook the Chicken
Preheat your oven to 375°F (190°C). Season the chicken breasts with salt and pepper, then place them on a baking sheet. Roast for about 25-30 minutes or until cooked through. Let them rest before slicing.
- 2
- 3
- 4
Prepare the Vegetables
Dice the avocados and tomatoes. Chop the green onions and grate the carrots. Set all the vegetables aside.
Making the Vinaigrette
- 5
Combine Ingredients
In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, salt, and black pepper until well combined. Adjust seasoning to taste.
Assembling the Salad
- 6
Combine Salad Ingredients
In a large salad bowl, layer the mixed greens. Top with sliced roasted chicken breast, diced avocados, diced tomatoes, grated carrots, bacon pieces, blue cheese crumbles, and quartered hard-boiled eggs.
- 7
Dress the Salad
Drizzle the tangy Mediterranean vinaigrette over the salad just before serving. Toss gently to combine all ingredients.



