Description
A classic Cobb Salad recipe featuring crisp bacon, hard-boiled eggs, rotisserie chicken, fresh romaine lettuce, grape tomatoes, red onion, avocado, and blue cheese, all tossed in a tangy homemade vinaigrette dressing. Perfect for a hearty and flavorful lunch or dinner.
Ingredients
Scale
Vinaigrette Dressing
- 2/3 cup olive oil
- 2 Tbsp red wine vinegar
- 2 Tbsp lemon juice
- 2 tsp dijon mustard
- 1 tsp honey
- 1 tsp garlic
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
Salad
- 8 slices bacon
- 4 large eggs
- 1 large head romaine lettuce, chopped into bite size pieces
- 2 1/2 cups cooked rotisserie chicken, chopped
- 1 1/2 cups grape tomatoes, halved
- 1/2 small red onion, thinly sliced (about 1/3 cup)
- 1 large avocado, diced
- 3 oz blue cheese, crumbled or 1 cup shredded cheddar cheese
Instructions
- Cook bacon: Preheat oven to 400 degrees. Line a rimmed 18 by 13-inch baking sheet with aluminum foil. Lay bacon strips in a single layer on the baking sheet and bake until crisp, about 20 minutes depending on thickness. Drain on paper towels and chop.
- Boil eggs: Add 1 inch of water to a 4-quart pot and bring to a boil over medium-high heat. Add eggs, cover with lid, and cook for 14 minutes. Immediately transfer eggs to a bowl of ice water and let rest for 15 minutes. Peel and chop eggs.
- Prepare salad base: Layer chopped romaine lettuce into a large salad bowl or divide among five serving plates.
- Add toppings: Top the lettuce with chopped bacon, chopped hard-boiled eggs, halved grape tomatoes, thinly sliced red onion, diced avocado, and crumbled blue cheese or shredded cheddar cheese.
- Make dressing and serve: Whisk the vinaigrette dressing again to combine and pour over the salad just before serving to keep the lettuce crisp.
Notes
- Use chilled dressing for a refreshing salad experience.
- Rinse chopped lettuce thoroughly and dry well in a salad spinner so the dressing sticks better.
- Add dressing only when ready to serve to avoid soggy lettuce.
- Dice avocado just before serving to prevent browning.
- To reduce the pungency of red onion, rinse sliced onion under cold water and drain before adding.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 35 g
- Saturated Fat: 10 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 210 mg
