Cobb Salad

Cobb Salad
Votes: 1
Rating: 5
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Rate this recipe!
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This fantastic, hearty salad is both delicious and beautiful. Quick and easy to throw together using a rotisserie chicken and prepared ingredients from your local grocery store salad bar, or easy to prep the ingredients ahead of time on a Sunday afternoon. You'll love having this salad in your recipe box. Inspired by my friend Carol's Cobb Salad
Servings Prep Time
6 people 30 minutes
Servings Prep Time
6 people 30 minutes
Cobb Salad
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
This fantastic, hearty salad is both delicious and beautiful. Quick and easy to throw together using a rotisserie chicken and prepared ingredients from your local grocery store salad bar, or easy to prep the ingredients ahead of time on a Sunday afternoon. You'll love having this salad in your recipe box. Inspired by my friend Carol's Cobb Salad
Servings Prep Time
6 people 30 minutes
Servings Prep Time
6 people 30 minutes
Ingredients
The Vinaigrette
The Cobb Salad
Servings: people
Units:
Instructions
Make the Vinaigrette
  1. Press the garlic or chop it very fine
  2. Place the red wine vinegar, dijon mustard, pressed garlic, the juice of half the lemon, dried thyme, salt and pepper in a small jar
  3. Shake to combine the ingredients - isn't that a pretty pink?
  4. Add the olive oil
  5. Shake the jar like crazy to emulsify the vinaigrette. Taste and adjust the seasonings
Assemble the Cobb Salad
  1. Shred the chicken. This is a great place for a rotisserie chicken from your favorite store. If I have time, I'll roast bone-in, skin-on chicken breasts brushed with a little olive oil, salt and pepper at 375 degrees for 45 minutes, shred the chicken and keep in the fridge
  2. Crumble the bacon. I either grab some already crumbled at the grocery store salad bar, or throw it on a sheet pan and roast it at 400 degrees for about 20 minutes
  3. Grab the hard boiled eggs - already cooked at the salad bar, or cover them with cold water in a saucepan, bring the pan to a rolling boil, turn off the heat and let sit for 13 minutes. Cool under running water and peel
  4. Place the greens on a large platter. I like a combination of romaine and mixed greens, but any lettuce works well.
  5. Add the shredded chicken to the center of the platter
  6. Cut the grape tomatoes in half, cut the hard boiled eggs into quarters, add the blue cheese and bacon to the platter in lovely rows. This can be done ahead of time, and refrigerated
  7. Chop and add the avocado and drizzle about 1/2 the vinaigrette over the top of the salad
  8. Serve with extra vinaigrette and your favorite summer sides. We love it with fresh corn and a few slices of bread (gluten free for me!)
  9. This is the perfect salad to enjoy with good friends and family. Our son Jack is pictured here with Fr. Jack Davis and Sister Peggy Byrne on a warm summer evening
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