Recipe: Cobb Salad with Grilled Chicken 7/1/14

Cobb Salad with Grilled Chicken

(Serves 8)

2 heads Romaine lettuce

2 lbs. grilled chicken breast, sliced

2 cups cherry tomatoes

4 hard-boiled eggs

2 ripe Avocados

8 slices bacon, cooked

1/2 cup blue cheese, crumbled

3 Tbsp. fresh chives, minced

Red Wine Vinaigrette:

4 Tbsp. red-wine vinegar
2 tsp. Dijon mustard
1 small garlic clove, minced
1 tsp. salt
1 tsp. black pepper
1/2 cup extra-virgin olive oil

To make dressing, whisk together vinegar, mustard, garlic, salt and pepper and slowly drizzle in the olive oil while whisking vigorously.

Wash, dry and chop Romaine lettuce and place in a large mixing bowl. Toss with 1/2 of the remaining unused dressing. Arrange lettuce on individual plates.

Cut cherry tomatoes in half. Chop hard-boiled eggs. Chop avocado. Crumble bacon.

Arrange chicken, bacon, egg, tomato, blue cheese and avocado into rows or sections on top of lettuce and drizzle remaining dressing on top. Garnish with chives.


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