Showshaa Cobb Salad Recipe
Make Showshaa Cobb Salad Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salad Base
Proteins & Toppings
Dressing (Showshaa Signature)
Garnish & Optional Crunch
Method
Salad Base
- 1
Prepare greens
Wash and thoroughly dry the romaine and baby spinach. Chop or tear romaine into 1–1.5 inch pieces. Place romaine and spinach in a large shallow bowl or platter in an even layer.
- 2
Prepare vegetables and avocado
Halve the cherry tomatoes and scatter across the greens. Seed and dice the cucumber and distribute evenly. Dice the avocado last, then toss gently with a squeeze of lemon to prevent browning and arrange on the salad.
Proteins & Toppings
- 3
Cook and slice chicken
If not already cooked, season two boneless chicken breasts with salt, pepper and a drizzle of olive oil. Grill or roast at 400°F (200°C) for 18–22 minutes until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice into strips or bite-sized pieces. Cool slightly before adding to salad.
- 4
Cook bacon and eggs
Cook bacon until crisp (pan-fry or bake at 400°F/200°C for 12–18 minutes). Drain on paper towels and chop into bite-sized pieces. Hard-boil eggs: place eggs in a saucepan, cover with water, bring to a boil, then turn off heat and let sit 10 minutes. Transfer to ice water, peel and quarter.
- 5
Assemble proteins
Arrange sliced chicken, crisp bacon pieces, and quartered eggs in rows or clusters over the greens. Sprinkle the crumbled blue cheese evenly. Add pickled red onions if using, and scatter thinly sliced green onions on top.
Dressing (Showshaa Signature)
- 6
Make dressing
In a medium bowl, whisk together 1 cup mayonnaise, 1 tablespoon Greek yogurt, 1 teaspoon Dijon mustard, 2 teaspoons red wine vinegar, 1 tablespoon lemon juice, 1 teaspoon Worcestershire sauce, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1 teaspoon honey, 1 teaspoon salt and 1 teaspoon black pepper. Gradually whisk in 2 tablespoons buttermilk (or milk) until dressing reaches a creamy, pourable consistency. Taste and adjust lemon, salt or honey as desired.
- 7
Chill
Refrigerate the dressing for at least 15 minutes to let flavors meld, or up to 24 hours in an airtight container.
Garnish & Serve
- 8
Finish salad
Just before serving, sprinkle toasted nuts and croutons over the salad for crunch. Drizzle dressing over the assembled salad (about 1/2 to 3/4 cup for this quantity) or serve dressing on the side.
- 9
Portion & serve
Toss gently if desired, or keep components arranged for a classic cobb presentation. Serve immediately so the greens and croutons remain crisp.