Cooked - Cobb Salad

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keannaarnason91

Cobb Salad

4.0

400g/14 oz chicken breast (2 pieces)

¼ tsp cooking/kosher salt

¼ tsp black pepper

200g/7oz streaky bacon strips

4 x 9 minute boiled eggs (, quartered)

12 cups cos / romaine lettuce ((1 large head, 2 small), chopped (or other crispy lettuce))

2 large tomatoes (, cut into 8 wedges then halved (or 250g/8oz cherry tomatoes halved))

2 avocados (, cut into large pieces)

200g/7oz gorgonzola dolce (my favourite) or roquefort (traditional), ( crumbled (or other blue cheese - Note 1))

2 tbsp chives (, finely chopped)

1 tbsp dijon mustard

5 tbsp extra virgin olive oil

5 tbsp apple cider vinegar ((sub white wine or red wine vinegar))

¾ tsp cooking/kosher salt

¼ tsp black pepper

2 tbsp eschallot ((US: shallot), very finely minced)

½ tsp white sugar

Select all/reset

Dressing: Shake ingredients in a jar.
Flavour chicken: Poach chicken using this method (20 minute foolproof-guaranteed-juicy). Cool to room temperature then cut into 2cm / 0.75” cubes. Toss with salt, pepper and 2 tablespoons of Dressing. Set aside.
Crisp bacon: Place bacon strips in a non-stick pan (not heated, no oil). Turn heat onto medium high - as the pan heats up, the fat will begin to melt. Cook for 2 minutes until golden, turn and cook the other side for 1 ½ minutes until golden. Drain on paper towels. Once cool and crisp, chop into 1.5cm / 0.6" pieces.
Assemble: Spread lettuce on a large platter. Arrange the ingredients on top in the Cobb Salad signature neat rows: egg, bacon, avocado, tomato and chicken. Crumble blue cheese across the top, sprinkle with chives. Pour dressing into a jug.
Serving: Let everybody help themselves to the salad and Dressing!

Course🍽️Main Course

Diets🥜Nut-free🥑Keto...

Category🥗Salad

Cuisine🇺🇸American

Occasions🥐Brunch📆Everyday🥪Lunch

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created this week

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