Best Cobb Salad Recipe | How to Make Cobb Salad
Hey everybody, it's Natasha and today I wanna show you how to make your new favorite salad. We're making a chicken Cobb salad, it is loaded with all of the best ingredients and you're gonna love this dressing, so let's get started. The only cooking we need to do in this recipe is the bacon, so place a medium pan over medium heat and add six ounces of chopped bacon, sauté that until it's golden brown and crisp. Once your bacon is crispy, transfer that to a separate plate and set it aside to cool. You'll need one medium head of romaine lettuce or about five to six cups chopped. Salad spinners are brilliant for green salads, they save so much time and you'll never have another wet salad again. Spread your prepared lettuce over a large serving platter, this is gonna form the base of the salad. Now you'll need two large chicken breasts from a rotisserie chicken, slice the chicken breast into bite-size strips, then layer it over your romaine lettuce. Next, you'll need two large hard-boiled eggs, cut your eggs into fourths and layer them onto your platter. Next, thinly slice one half cup of red onion. Next, we'll need one cup of cherry tomatoes and cut each of those in half. Next, we're gonna cut my personal favorite ingredient, well, next to the bacon, of course, one large avocado. Remove the pit and peel the avocado, then slice into bite-size pieces. Add your rows of avocados to the salad platter. Next, layer on the rest of the ingredients that you've prepared. All right, we have the tomatoes and the purple onions on. Next, layer on your cooked crumbled bacon. And last but not least, add one half cup of crumbled blue cheese. We're gonna finish this off with a little sprinkle of fresh parsley. Oh, that is just the prettiest salad and it's totally making my mouth water. But before we can enjoy that, we're gonna make the most amazing balsamic vinaigrette and all you need is a little mason jar. Add one third cup olive oil. Balsamic vinegar, three tablespoons of that, and then we have our Dijon mustard. Just one tablespoon goes a long way. Press in one fresh garlic clove and this adds fantastic flavor, so do not skip it. And salt and pepper, just a quarter of a teaspoon of salt and a pinch of black pepper. Put the lid on and shake, shake, shake, until it's creamy smooth. Drizzle the dressing over the salad right before serving. Yum! This Cobb salad is perfect for meal planning, it keeps well in the refrigerator and you can just add the dressing as you go. It is a meal in itself and perfect for parties. Try this delicious chicken Cobb salad recipe and make it your new favorite.
Ingredients:
- 6 ounces of chopped bacon
- 1 medium head of romaine lettuce or about 5-6 cups chopped
- 2 large chicken breasts from a rotisserie chicken
- 2 large hard-boiled eggs
- 1/2 cup thinly sliced red onion
- 1 cup cherry tomatoes, halved
- 1 large avocado, sliced
- 1/2 cup crumbled blue cheese (Gorgonzola or feta)
- Fresh parsley for garnish
- 1/3 cup olive oil
- 3 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 fresh garlic clove, pressed
- 1/4 teaspoon salt
- Pinch of black pepper
Cooking steps:
- Place a medium pan over medium heat and add the chopped bacon. Sauté until golden brown and crisp. Set aside to cool.
- Spread the chopped romaine lettuce over a large serving platter.
- Slice the chicken breasts into bite-size strips and layer them over the romaine lettuce.
- Cut the hard-boiled eggs into fourths and layer them onto the platter.
- Thinly slice the red onion and add it to the salad.
- Cut the cherry tomatoes in half and add them to the salad.
- Remove the pit and peel the avocado, then slice it into bite-size pieces. Add the avocado slices to the salad.
- Layer on the cooked crumbled bacon.
- Sprinkle the crumbled blue cheese over the salad.
- Garnish with fresh parsley.
- To make the balsamic vinaigrette, add olive oil, balsamic vinegar, Dijon mustard, pressed garlic clove, salt, and black pepper to a mason jar. Shake until creamy smooth.
- Drizzle the dressing over the salad right before serving.
