Chicken Cobb Salad (Print Version)
A fresh, colorful salad with chicken, bacon, eggs, avocado and blue cheese, topped with homemade French vinaigrette.
# Ingredients:
→ Chicken Cobb Salad
01 -
3 cups well chopped romaine lettuce
02 -
2 cups torn spring greens
03 -
2 cups chopped fully cooked chicken (rotisserie chicken works great)
04 -
1 cup halved cherry or grape tomatoes (about 225g)
05 -
2 avocados, chopped
06 -
½ cup sliced radishes
07 -
6 strips bacon, cooked and crumbled
08 -
⅓ cup crumbled blue cheese
09 -
4 hard-boiled eggs, peeled and halved or quartered
10 -
Freshly ground black pepper, to taste
→ Classic Cobb Salad Dressing (French Vinaigrette)
11 -
⅓ cup red wine vinegar
12 -
⅓ cup extra-virgin olive oil
13 -
⅓ cup canola oil or another neutral-tasting oil
14 -
2 tablespoons water
15 -
2 teaspoons Dijon mustard
16 -
1½ teaspoons Worcestershire sauce
17 -
1 teaspoon fresh lemon juice
18 -
½ teaspoon freshly ground black pepper
19 -
½ teaspoon salt
20 -
½ teaspoon minced garlic
# Directions:
01 -
Scatter the chopped romaine and torn spring greens across the bottom of a low shallow bowl or salad platter and toss lightly to combine.
02 -
Add the rotisserie chicken, halved grape tomatoes, avocado, radishes, bacon, eggs and blue cheese over the top of the greens in neat rows. Season the salad with freshly ground black pepper, to taste.
03 -
Add all dressing ingredients to a wide mouth pint-sized mason jar, seal tightly, and shake vigorously until emulsified and thickened.
04 -
Drizzle the dressing over individual servings of the Cobb Salad. Approximately 2 tablespoons per serving is recommended.
# Notes:
01 -
Leftover dressing keeps well if refrigerated in an airtight container for up to two weeks.
02 -
For added variety, serve with additional creamy dressings like Ranch or blue cheese alongside the vinaigrette.
03 -
Radishes are optional but add a pleasant peppery crunch to the salad.