cobb salad

cobb salad

With Easter just around the corner, this classic salad is a fantastic way to use up any leftover dyed eggs in the fridge. While salad is always a perfect springtime meal, the combination of hard boiled eggs with generous portions of avocado and bacon (amongst other ingredients) makes it impossible to resist. While I prefer to plate this salad with each topping in its own section, feel free to toss everything together in a large bowl for a more casual approach.

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Cobb Salad

Preparation Time: 15 minutes

Serves: 4, as a main dish

Ingredients

  • 2 heads Butter/Bibb Lettuce, washed and torn into bite-size pieces
  • 2 large Hass Avocados, cut into 1/2″ cubes
  • 1 dry pint Cherry Tomatoes, halved and seeds removed¹
  • 8 slices Bacon, cooked and crumbled (see recipe below)
  • 5 large Eggs, hard-boiled, peeled and cut into 8-12 pieces (see recipe below)
  • 1 whole, cooked Chicken Breast, cut into 1/2″ cubes
  • 1 recipe Blue Cheese Dressing
  • 1/4 cup (28 grams) crumbled Point Reyes Original Blue Cheese (or other gluten-free blue cheese)
  • 2 tablespoons Fresh Chives, minced

Instructions

Assemble Salad:

Divide lettuce onto 4 dinner plates. Divide avocado through chicken breast evenly over the lettuce. Spoon dressing over each salad (or serve in a bowl for people to dress their own salad). Sprinkle blue cheese and chives over each salad; serve immediately.

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Bacon

Line a large, rimmed baking sheet with parchment paper. Place bacon slices side to side on the prepared pan. Place baking sheet on the center rack of the oven. Set oven to 400°F and cook for 25-45 minutes (timing depends on how thick the bacon is and how crispy you like it, keep in mind it will continue to cook a little once removed from the oven). Transfer cooked bacon to a paper towel lined plate to drain excess grease.

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Hard-Boiled Eggs

Place eggs in a small saucepan. Fill pan with water, make sure eggs are covered by about 1/2 inch. Set pan over high heat and bring water to a boil. Once water reaches a boil, immediately cover pot, turn off heat and set a timer for 14 minutes. After 14 minutes, remove one egg from pan with a slotted spoon, rinse under cold running water until cool enough to handle. Peel egg and cut in half to check yolk for doneness. If properly cooked, rinse remaining eggs with cold water until chilled; otherwise, leave remaining eggs in hot water for another minute or two, or until yolks are properly cooked.

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notes

¹ A salad spinner is really helpful here. Wash and halve tomatoes, place in the spinner and whir them about. This will remove most of the seeds, don’t worry about the rest.

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