Cobb Salad With Bacon Vinaigrette
The classic Cobb salad taken to the next level with a smoky, sweet and tangy bacon vinaigrette! Loaded with fresh avocado, tender grilled chicken and crunchy bacon is not just delicious...but a work of art!
Cobb Salad With Bacon Vinaigrette
Ingredients
Instructions
Notes
Make the bacon, chicken and eggs ahead to save time.You can sub the feta for blue cheese...just a preference:)
Nutrition Facts
Calories
694.24Fat (grams)
42.47Sat. Fat (grams)
10.20Carbs (grams)
27.85Fiber (grams)
10.03Net carbs
17.82Sugar (grams)
13.62Protein (grams)
52.99Sodium (milligrams)
1288.35Cholesterol (grams)
266.32Directions
Hard Boiled Eggs
1. Fill a large saucepan half-full with water and bring to a boil.
2. Add eggs slowly to boiling water and cook for 30 seconds.
3. Reduce heat to low, cover and cook for another 10-12 minutes.
4. Fill a large bowl with ice water.
5. Remove eggs from saucepan and place in ice water.
6. Let sit in ice water until ready to peel.
Bacon
1. Preheat oven to 400 degrees and line a baking sheet with parchment paper or aluminum foil.
2. Place bacon on baking sheet and cook in oven for 15-20 minutes until crispy.
3. Remove from oven and place on a paper towel lined plate until needed.
4. Reserve 2 pieces of bacon for the vinaigrette.
Bacon Vinaigrette
1. Heat 1 tablespoon olive oil in a skillet over medium heat.
Take 2 pieces of the cooked bacon and break into a fine crumble.
2.
Add the bacon and minced shallot. Sauté for 2-3 minutes until shallot is soft.
3.
Add garlic and sauté for 1 minute until fragrant. Remove from heat and set aside.
4.
In a medium bowl, add the mustard, honey, salt, pepper, bacon/shallot mixture and apple cider vinegar.
5. Whisk together until combined or use and immersion blender to remove the chunks.
6. Whisk in the olive oil and set in refrigerator until ready to serve.
Chicken
1. Season chicken breasts with soy sauce, Frank’s red hot, black pepper and garlic powder.
Let sit for 20-30 minutes to marinate.
2. Grill or pan fry chicken for 5-10 minutes per side depending on thickness of breasts. Internal temperature should read 165 degrees.
3.
Remove from heat and let cool completely before slicing or cutting into 1” cubes.
Preparing the salad
1. Remove shells from hard boiled eggs and slice in quarters.
2. Cut avocados in to 1-inch pieces cubes and toss with lemon juice to avoid browning.
3. Cut cherry tomatoes in half and season with salt and pepper.
Break bacon into 1-inch pieces.
4.
Wash romaine and tear into 2-inch pieces.
In a large salad bowl, spread the lettuce around the bottom of the bowl evenly.
5. Top with the tomatoes, red onion, bacon, feta, avocado, chicken and eggs.
6. Season with salt and pepper. Serve with dressing on the side.