Description
This classic Cobb Salad is a vibrant and satisfying meal featuring mixed greens topped with crispy bacon, hard-boiled eggs, creamy avocado, grilled chicken, cherry tomatoes, red onion, and tangy blue cheese. Paired with a homemade red wine vinaigrette dressing, it’s a perfect dish for lunch or dinner, combining fresh ingredients and bold flavors.
Ingredients
Scale
Salad Ingredients
- 4 cups mixed salad greens
- 1 cup cooked and crumbled bacon
- 2 large hard-boiled eggs
- 1 avocado, sliced
- 1 cup grilled chicken breast, chopped
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/2 cup blue cheese, crumbled
- 1/4 cup fresh parsley, chopped
Dressing Ingredients
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/2 teaspoon garlic, minced
- Salt to taste
- Pepper to taste
Instructions
- Prepare the Greens: Begin by washing the mixed salad greens thoroughly and patting them dry with a paper towel or salad spinner to remove excess water.
- Arrange Greens: Place the cleaned salad greens evenly into a large salad bowl, creating a base for the other ingredients.
- Cook Bacon: Cook the bacon in a skillet over medium heat for about 5-7 minutes until crispy, then transfer to a paper towel-lined plate to drain excess grease.
- Crumble Bacon: Once cooled, crumble the bacon into bite-sized pieces and set aside for topping the salad.
- Boil Eggs: Place eggs in a pot and cover with water. Bring to a boil, then reduce heat to a simmer and cook for 10 minutes.
- Cool and Slice Eggs: Transfer the eggs to an ice water bath to stop cooking, peel them, then slice into pieces suitable for the salad.
- Slice Avocado: Cut the avocado in half, remove the pit, and slice each half into thin wedges.
- Grill Chicken: Season the chicken breast with salt and pepper, then grill over medium-high heat for 6-7 minutes per side until cooked through. Let it rest briefly before chopping into bite-sized pieces.
- Prepare Vegetables: Halve the cherry tomatoes and thinly slice the red onion for fresh, crisp salad components.
- Make Dressing: In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, and minced garlic until emulsified.
- Season Dressing: Add salt and pepper to taste, mixing well to balance the flavors.
- Assemble Salad: Arrange the salad by placing greens in the center of a large platter or bowl. Top evenly with crumbled bacon, egg slices, avocado wedges, grilled chicken, cherry tomatoes, red onion, and crumbled blue cheese.
- Garnish: Sprinkle chopped fresh parsley over the salad for color and freshness.
- Dress Salad: Drizzle the homemade dressing evenly over the salad or serve on the side to allow individual preference.
- Serve or Store: Toss gently before serving to combine flavors or leave layered for presentation. Serve immediately, or refrigerate dressing separately if serving later.
Notes
- Ensure salad greens are thoroughly dried to prevent a soggy salad.
- For added flavor, you can marinate the chicken briefly before grilling.
- Blue cheese can be substituted with feta or goat cheese if preferred.
- Prepare the dressing fresh before serving for best taste.
- Store leftover dressing separately in an airtight container in the fridge for up to 3 days.
