The Eating Well Cobb Salad

The Eating Well Cobb Salad
The Eating Well Cobb Salad

PREP TIME

--

minutes

TOTAL TIME

40

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

40

minutes

SERVINGS

--

servings

Ingredients

  • 3

    tbsp. white wine vinegar

  • 2

    tbsp. finely minced shallot

  • 1

    tbsp. dijon mustard

  • 1/4

    tsp, salt

  • 1

    tsp. freshly ground pepper

  • 3

    tbsp. extra virgin olive oil

  • 10

    cups mixed salad greens

  • 1/2

    lb. shredded cooked chicken breast ( 1 large breast half)

  • 2

    eggs, hard boiled, peeled and chopped

  • 2

    strips bacon, cooked and crumbled

  • 2

    medium tomatoes, diced

  • 1

    large cucumber, seeded and sliced

  • 1

    avocado, diced

  • 1/2

    cup crumbled blue cheese (optional)

Directions

To poach chicken breast: Place boneless, skinless chicken breasts in a medium skillet or saucepan and add lightly salted water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes. To hard boil eggs: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and run a constant stream of cold water over the eggs until completly cooled. Whisk vinegar, shallot, mustard, salt and pepper in a small bowl to combine. Whisk in oil until combined. Place salad greens in a large bowl. Add half of the dressing and toss to coat. Divide salad greens among 4 plates. Arrange equal portions of chicken, egg, bacon, tomatoes, cucumber, avocado and blue cheese (if using) on top of the lettuce. Drizzle the salads with the remaining dressing.

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