Classic Cobb Salad
A Classic Cobb salad features a colorful array of fresh greens, juicy chicken, crispy bacon, hard-boiled eggs, creamy avocado, tangy blue cheese, and ripe tomatoes, all topped with a zesty homemade dressing
Ingredients
- 14 oz 400g chicken breast (2 pieces)
- 1/4 tsp salt
- 1/4 tsp black pepper
- 7 oz 200g bacon strips, chopped
- 4 boiled eggs quartered
- romaine lettuce 1 large head or 2 small, chopped
- 2 large tomatoes chopped (or 8oz cherry tomatoes halved)
- 2 avocados cut into large pieces
- 7 oz 200g roquefort cheese (crumbled (or other blue cheese)
- 2 tbsp chives finely chopped
Instructions
Cook the Chicken
- In a medium-sized pot, add enough water to fully submerge the chicken breasts. Bring the water to a gentle boil over medium-high heat.
- Add the chicken breasts to the boiling water. Reduce the heat to a simmer and cook for about 10-12 minutes, or until the chicken is cooked through and no longer pink in the center.
- Remove the chicken from the water and let it rest for a few minutes, then slice it into thin strips. Season with salt, pepper and 2 tablespoons of the dressing to enhance the flavor.
Cook the Bacon:
- In a skillet, cook the bacon strips over medium heat until crispy, about 6-8 minutes.
- Transfer the bacon to a paper towel-lined plate to drain excess fat. Once cooled, crumble into bite-sized pieces.
Boil the Eggs:
- Place eggs in a saucepan and cover with cold water.
- Bring to a boil, then remove from heat and let sit for 10 minutes.
- Transfer eggs to an ice bath immediately to stop the cooking process. Once cooled, peel and quarter the eggs.
Prepare Cobb Salad Dressing
Assemble the Salad:
- In a large serving platter or salad bowl, arrange the chopped lettuce as the base.
- Add rows of sliced chicken, chopped tomatoes, bacon, quartered boiled eggs, avocado pieces, and crumbled Roquefort cheese on top of the lettuce.
- Sprinkle with finely chopped chives for garnish.