Description
This Cobb Salad recipe is big, full of flavor, and absolutely delicious. Crunchy veggies, tender chicken, salty bacon, and a homemade vinaigrette dressing come together to create a filling salad that everyone will love.
Ingredients
Scale
For the Chicken
- 1 tablespoon avocado oil
- 1 pound boneless skinless chicken breast
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
Cobb Salad
- 6 strips cooked bacon, chopped
- 10–12 cups chopped romaine lettuce
- 1 cup cherry tomatoes, halved
- 2 avocados, sliced
- 4 boiled eggs, quartered
- 3 tablespoons sliced chives
- 4oz blue cheese crumbles
For the Dressing
- 3 tablespoons red wine vinegar
- 1/2 cup olive oil
- 1 tablespoon dijon mustard
- 1 tablespoon honey
- 2 cloves garlic, finely minced
- salt and pepper to taste
Instructions
- Make Vinaigrette: Add all of the dressing ingredients to a small mixing bowl. Whisk together until well combined, smooth, and creamy.
- Make the Salad: Add the chopped romaine to large mixing bowl. Toss with a few spoonfuls of vinaigrette until lightly dressed. Top the salad with all of the veggies and toppings.
- Make the Chicken: Add the chicken breast to a large mixing bowl. Add the salt, pepper, and seasonings. Toss the chicken in the seasoning until evenly coated. Heat a skillet over medium-high heat. Once hot, add the olive oil and then add the chicken breast. Cook for 5-6 minutes per side until the chicken is golden brown and the internal temperature reaches 165 degrees. Let the chicken rest for five minutes before slicing.
- Top the salad with the sliced chicken and serve with additional vinaigrette.
