A classic Cobb Salad featuring grilled chicken, bacon, avocado, eggs, Roquefort cheese, and a tangy homemade dressing. This vibrant and hearty salad is perfect for a quick, flavorful lunch or dinner.
Total Time:35 minutes
Yield:4 servings
Ingredients
For the salad:
6 cups chopped Romaine lettuce, can use a mix of Romaine and watercress
2 chicken breasts, grilled and chopped
8 slices cooked bacon, chopped
4 hard boiled eggs, cut in quarters lengthwise
1 cup cherry tomatoes, halved
2 avocados, sliced
4 oz crumbled Roquefort cheese
2 tablespoons chopped chives, for garnish
Kosher salt and ground black pepper, to taste
For the dressing:
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
2 cloves garlic, minced
2 teaspoons honey
1 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
Instructions
Prepare the salad base: Place the chopped Romaine lettuce (or mix of Romaine and watercress) in a large bowl or on a large platter as the foundation for the salad.
Arrange the toppings: Neatly arrange the grilled and chopped chicken, chopped cooked bacon, quartered hard boiled eggs, halved cherry tomatoes, sliced avocados, and crumbled Roquefort cheese in separate lines on top of the greens to create the classic Cobb layout.
Garnish and season: Sprinkle chopped chives over the arranged ingredients and season with kosher salt and ground black pepper to taste.
Make the dressing: In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, minced garlic, honey, Dijon mustard, kosher salt, and black pepper until well combined and emulsified.
Dress and serve: Drizzle the prepared dressing evenly over the salad just before serving, ensuring every bite is flavorful and fresh.
Notes
Grill the chicken breasts ahead of time and cool before chopping to save prep time.
Use bacon cooked until crispy for the best texture contrast.
For a creamier dressing, whisk in a tablespoon of mayonnaise or Greek yogurt.
Substitute Roquefort with blue cheese or feta if preferred.
Keep the avocado slices fresh by tossing them lightly in lemon juice before adding to the salad.
