This cobb salad recipe has homemade roasted chicken breast, crispy bacon, jammy eggs, tomatoes, blue cheese, romaine lettuce and a delicious dressing. It's full of healthy protein and is so easy to make!
INGREDIENTS:
For the dressing:
1/3 cup apple cider vinegar
1 tablespoon Dijon mustard
2/3 cup extra virgin olive oil
1/2 tsp kosher salt more or less, as desired
1/4 tsp Freshly ground black pepper more or less, as desired
For the salad:
1 head romaine lettuce coarsely chopped
4 hard boiled eggs or jammy eggs* peeled and quartered
12 oz cooked chicken breast diced or cubed
8 slices thick cut bacon cooked and cut or crumbled
1 ripe avocado thinly sliced
5 oz. crumbled blue cheese more if desired
2 roma tomatoes diced (you can also use cherry tomatoes)
1 cup pecans roasted if desired, or candied pecans
fresh chives finely diced
INSTRUCTIONS:
1.In a jar, shake together or whisk together the vinegar, mustard, and oil and season with salt and pepper.
2.Rather than frying, I like to bake bacon in the oven. To do this, place long pieces of foil over a baking sheet. I like to overlap 2 to 3 long pieces of foil so there's less mess. Arrange the bacon strips on top of an oven safe rack placed on top of the foil, or on top of the foil directly, in one even layer, being sure not to overlap slices. Bake at 425 degrees F for 12 to 20 minutes (20 to 25 minutes for extra crispy bacon).
3.On a large platter, spread out lettuce, and then add rows of all the ingredients: pecans, jammy eggs, chicken, bacon, avocado, blue cheese, and tomatoes.
4.Season with salt and pepper if desired, drizzle with dressing, garnish with chives and enjoy!
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