Classic Cobb Salad

There is something just so satisfying about a Classic Cobb Salad.   All the flavors come together to make such a wonderful taste combination.

And, of course, all of the components of this classic salad can be made up to 1 day in advance. This is great to serve to a group. Lay all the various ingredients out on a serving table, and let folks put together their own salad!

Classic Cobb Salad
Classic Cobb Salad

HOW TO MAKE A CLASSIC COBB SALAD

As mentioned, all of the components of this salad can be made in advance.

Let’s start with the seasoned chicken.

We find that pounding the chicken to a thin 1/4-inch thickness is ideal. We use a freezer baggy and a meat mallet to achieve this.

Use the side of mallet to pound the chicken to 1/2-in

Next, season the cutlets with salt, pepper, and fresh herbs.

Meanwhile, you’ll want to fire your grill up to medium heat.

Chicken is the quintessential protein for this famously delicious salad.

Season the chicken with S&P and herbs

Now, throw these beautiful chicken cutlets on your grill and cook to perfection.

We use an instant-read thermometer to ensure the chicken reaches 165°F.

Brown the chicken in a hot skillet with oil

WHAT’S IN A CLASSIC COBB SALAD

Well, you just have to have bacon.

We cook it up either in an oven on a baking sheet for 20 minutes, or in a skillet until crisp.

Yes, bacon!

Cook up some nice Applewood-smoked bacon

Hard-boiled eggs are typical, too.

Yet another part of this salad that can be made up to 1 day in advance!

Place the hard boiled eggs in a ice bath after 15 minutes

The mustard vinaigrette is the perfect dressing for this salad.

So easy and so fresh.

Perfect in every way!

Mustard Vinaigrette

This salad will fill you up, that’s for sure.  For a lighter version, go with half the cheese and use less of the vinaigrette.

Another favorite salad is our Spinach with Warm Bacon Dressing!

But in the meantime, make this amazing Classic Cobb Salad!

And when you do, be sure to take a picture, post it on Instagram, and tag @howtofeedaloon and #howtofeedaloon!

Classic Cobb Salad

Classic Cobb Salad

This Classic Cobb Salad has all the ingredients that just go together so perfectly. Make it lighter by cutting the cheese and vinaigrette in half.
Print Pin Rate
Course: Salad
Cuisine: American
Keyword: Classic American salad recipe, Cobb Salad
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 people
Calories: 267kcal

Equipment

  • Grill for cooking the chicken

Ingredients

  • 2 large eggs
  • 3 chicken breast halves skinless and boneless, about 6 oz each
  • 2 tbsp flat-leaf parsley fresh, minced
  • Kosher salt and freshly ground black pepper to taste
  • 1 tsp dried parsley
  • 1 tsp dried oregano
  • 1 tbsp olive oil
  • 4 thick slices Applewood-smoked bacon roughly chopped
  • 1 avocado peeled, seeded and roughly chopped
  • 2 Romaine lettuce hearts washed, dried, and roughly chopped
  • 2 cups cherry tomatoes halved (use red and yellow for a colorful presentation)
  • 1 cup crumbled blue cheese Gorgonzola is nice, too
  • 1 cup mustard vinaigrette click for easy recipe

Instructions

MAKE THE VINAIGRETTE

HARD BOIL THE EGGS

  • Hard boil the eggs by placing them in a saucepan just large enough to hold them. Add cold water to cover by 1 inch and bring just to a boil over high heat.
  • Remove the pan from the heat and cover. Let stand for 15 minutes.
  • Drain the eggs, then transfer to a bowl of ice water and let cool.
  • Peel the eggs and cut into quarters.

PREPARE THE CHICKEN

  • One chicken breast at a time, place in a large freezer bag, and using the side of a meat pounder, pound the chicken breasts until they are uniform 1/2-inch thick.
  • Season with salt, pepper and the herbs (press to help the herbs adhere).
  • In a large nonstick pan, heat the oil over medium heat.
  • Add the chicken and cook until browned on both sides and cooked through (about 5 minutes per side).
  • Transfer to a plate to cool.

FRY THE BACON

  • Add the bacon to the frying pan and cook, stirring occasionally, until crisp.
  • Use a slotted spoon and transfer to paper towels.

ASSEMBLE THE SALAD

  • When ready to serve, slice the chicken breasts across the grain into strips.
  • Divide the lettuce evenly among 4 individual plates, or heap it onto a platter.
  • Arrange the chicken, bacon, tomatoes, avocado, eggs, and cheese on the lettuce.
  • Drizzle with some of the dressing and serve, passing the remaining dressing on the side.

Nutrition

Calories: 267kcal | Carbohydrates: 8g | Protein: 23g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 160mg | Sodium: 158mg | Potassium: 770mg | Fiber: 4g | Sugar: 2g | Vitamin A: 785IU | Vitamin C: 26mg | Calcium: 37mg | Iron: 2mg
Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!

 

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