Cobb Recipe
Mixed greens topped with roasted chicken breast, apple-wood-smoked bacon, bleu cheese.
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Ingredients
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Salad Base
Protein
Toppings
Dressing
Method
Preparation
- 1
Prepare the Chicken and Bacon
If not already cooked, roast the chicken breast at 375°F (190°C) for 25-30 minutes until fully cooked. Let it cool, then dice into bite-sized pieces. Cook the apple-wood-smoked bacon in a skillet over medium heat until crispy, about 5-7 minutes. Drain on paper towels and crumble into pieces.
- 2
Prepare the Vegetables
Wash and dry the mixed greens thoroughly. Halve the cherry tomatoes and slice the cucumber into thin rounds. Peel and dice the avocado. Peel and slice the hard-boiled eggs.
Assembly
- 3
Assemble the Salad
In a large salad bowl, combine the mixed greens, cherry tomatoes, and cucumber. Top with the diced roasted chicken, crumbled bacon, diced avocado, sliced hard-boiled eggs, and bleu cheese.
- 4
Make the Dressing
In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and black pepper until well combined.
- 5
Serve
Drizzle the dressing over the assembled salad and toss gently to combine. Serve immediately.