Classic Cobb Salad
A fresh and hearty Cobb salad with chicken, bacon, eggs, avocado, and blue cheese.
20 mins
Prep Time
15 mins
Cook Time
2
Servings
Ingredients
- 2 boneless, skinless chicken breasts
- 4 strips of bacon
- 2 large eggs
- 1 avocado
- 1 head of romaine lettuce
- 1/2 cup cherry tomatoes
- 1/4 cup blue cheese, crumbled
- 1/4 cup red onion, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and black pepper to taste
Nutrition Facts
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Instructions
Cook the chicken: Season the chicken breasts with salt and black pepper. Heat olive oil in a pan over medium heat. Cook the chicken for 6-7 minutes per side until fully cooked. Let it rest, then slice into strips.
Cook the bacon: In the same pan, cook the bacon strips until crispy. Remove and drain on paper towels, then crumble into pieces.
Boil the eggs: Place eggs in a pot of boiling water for 10 minutes. Transfer to an ice bath, peel, and quarter.
Prepare the vegetables: Chop the romaine lettuce, halve the cherry tomatoes, and thinly slice the red onion. Dice the avocado.
Assemble the salad: Arrange the lettuce on a large platter. Neatly arrange the chicken, bacon, eggs, avocado, tomatoes, red onion, and blue cheese in rows on top.
Make the dressing: Whisk together olive oil, lemon juice, salt, and black pepper. Drizzle over the salad just before serving.
Chef's Tips
- Chicken Tip: For extra flavor, marinate the chicken in olive oil, lemon juice, and herbs for 30 minutes before cooking.
- Avocado Tip: Add the avocado just before serving to prevent browning.
- Dressing Variations: Try ranch or balsamic vinaigrette for a different flavor profile.
- Vegetarian Option: Omit the chicken and bacon for a vegetarian version, adding chickpeas or tofu for protein.
- Meal Prep: Store ingredients separately and assemble just before eating to keep everything fresh.
