Cobb Salad Recipe
Romaine, baby kale, grilled chicken, bacon, egg, avocado, tomato, blue cheese, breadcrumbs, and herb dressing.
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Ingredients
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Salad Base
Proteins
Vegetables
Cheese & Toppings
Dressing
Method
Preparation of Ingredients
- 1
Prepare the Greens
Wash the romaine lettuce and baby kale thoroughly under cold water. Dry using a salad spinner or by patting them with a clean towel. Chop the romaine into bite-sized pieces and add to a large salad bowl. Tear the baby kale into smaller pieces and mix it with the romaine.
- 2
Cook the Bacon
In a skillet over medium heat, cook the bacon slices until crispy, about 6-8 minutes. Once cooked, place on paper towels to drain excess fat, then crumble into small pieces.
- 3
Grill the Chicken
Season the chicken breast with salt and pepper. Grill over medium-high heat for 6-7 minutes on each side or until fully cooked. Allow to rest for a few minutes, then chop into bite-sized pieces.
- 4
- 5
Chop the Vegetables
Dice the avocado and tomato into small chunks and set aside.
- 6
Prepare the Dressing
In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, salt, and black pepper until well combined.
Assembling the Salad
- 7
Combine Ingredients
In the large salad bowl with the greens, add the grilled chicken, crumbled bacon, sliced hard-boiled eggs, diced avocado, tomato, blue cheese, and breadcrumbs.
- 8
Dress the Salad
Drizzle the prepared dressing over the salad and toss gently to combine all ingredients evenly.
- 9
Serve
Divide the salad into individual bowls or plates and serve immediately for a fresh, delicious meal.