Craving something fresh, flavorful, and satisfying for dinner? A Cobb salad is the perfect answer!
Packed with crisp greens, juicy chicken, creamy avocado, tangy blue cheese, and a medley of other delicious toppings, this classic dish has all the right ingredients to make your taste buds happy.
Plus, it’s super easy to whip up and can be customized to suit your preferences.
Whether you are feeding the family or treating yourself, this Cobb salad recipe is guaranteed to become a dinner favorite.
Ingredients:
• romaine lettuce – 3 oz | 100 g
• chicken breast fillet – 9 oz | 250 g
• bacon – 3 oz | 100 g
• 2 eggs
• cherry tomatoes – 3 oz | 100 g
• blue cheese – 2 oz | 50 g
• red onion – 1 oz | 30 g
• ½ avocado
Sauce:
• red onion – ⅓ oz | 10 g
• dijon mustard – 1 tsp
• red wine vinegar – 1,5 tbsp
• olive oil – 2 tbsp
• ground black pepper – ¼ tsp
• salt – ⅓ tsp
Preparation:
1. Into a saucepan pour cold water, dip neatly the eggs of room temperature with a spoon and bring to a boil. When the water is near to boil, flip the eggs to have yolks cooked evenly. As soon as the water boils, switch the heat off, cover with a lid and leave for 15 minutes. Then cool the eggs in ice water and peel.
2. Cut the bacon into small pieces, chicken fillet lengthwise into two parts.
3. Heat a pan over high heat, add the bacon and fry for 3-4 minutes over medium heat, take it out on a paper towel.
4. Add the chicken fillet into the pan and fry over high heat for 2 minutes, then reduce the heat to medium and cook for another 2 minutes. Flip the fillet and fry over high heat for 2 minutes, then reduce the heat to low and fry for 2-4 minutes more depending on the thickness of fillet. Take it out on a paper towel.
5. Tear the romaine lettuce with hands or cut, halve the cherry tomatoes, cut the half of avocado into slices, quarter the eggs lengthwise, cut the chicken width, blue cheese into dices or crumble with a fork, red onion into half rings.
6. Lay out the romaine lettuce into a salad bowl as a first layer and follow atop with other ingredients not mixing them.
7. Combine the chopped up red onion, dijon mustard, ground black pepper, salt, red wine vinegar and olive oil.
8. When serving pour the cobb salad with the prepared sauce.
