Restaurants›Moxies Beaver Creek Restaurant›Avocado & Bacon Cobb Salad Recipe

Avocado & Bacon Cobb Salad Recipe

Inspired by Moxies Beaver Creek Restaurant
Time30m
Serves2

2 servings

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Ingredients

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Salad

Dressing

Garnish / optional

Method

Salad

1

Prepare lettuce

Chop or tear romaine into bite-sized pieces, spin or pat dry, then place in a large bowl or divide evenly between two shallow bowls/plates.

2

Cook and prepare proteins

If bacon is not already cooked, cook 6 slices in a skillet over medium heat until crisp, about 8–10 minutes, turning as needed. Transfer to paper towels to drain and cool, then chop into bite-sized pieces. If using raw chicken, cook 1 small breast (about 6–8 oz) seasoned with salt and pepper in a skillet with 1 tsp oil over medium heat 6–8 minutes per side until internal temp reaches 165°F (74°C); let rest and dice or shred. For convenience you may use rotisserie chicken or pre-cooked chicken.

3

Prepare eggs and tomatoes

If eggs are not cooked, place 2 eggs in a small pot, cover with cold water, bring to a boil then reduce to a simmer and cook 9–10 minutes for hard-boiled. Transfer to an ice bath, peel, and quarter. Halve 8 cherry tomatoes.

4

Assemble salad components

Arrange chopped romaine as the base. In rows or evenly distributed across the two plates add shredded/diced chicken, chopped bacon, halved tomatoes, quartered eggs and diced avocado. Sprinkle 1 tablespoon crumbled blue cheese and 1 tablespoon chopped chives over the top.

5

Finish

Toss gently if you prefer mixed salad, or leave arranged in sections for a classic Cobb presentation. Add a light squeeze of lemon over avocado to prevent browning if desired.

Dressing

6

In a small bowl, whisk together 3 tbs mayonnaise, 2 tbs sour cream (or Greek yogurt), 1 tsp lemon juice, 1 tsp Dijon mustard, 1 tsp red wine vinegar, 1 tsp olive oil and 1 tsp minced garlic until smooth.

7

Season dressing with 1/2 tsp kosher salt, 1/4 tsp freshly ground black pepper and 1/4 tsp hot sauce if using. Taste and adjust acidity or salt: add more lemon or vinegar for brightness, more mayo for richness.

8

If you prefer a thinner dressing, whisk in 1–2 teaspoons of water until you reach the desired consistency.

9

Drizzle dressing over each plated salad (about half the dressing per serving) or serve on the side.

Garnish / serve

10

Sprinkle extra bacon crumbles over the dressed salad and garnish with an extra lemon wedge on the side. Serve immediately.