The Eatingwell Cobb Salad |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This salad from EatingWell Magazine is fairly close to the original from a restaurant in Hollywood, CA, however the blue cheese is optional. Toss your greens with the dressing, then again, drizzle over your completed salad. Serve with some hot, crispy bread and a nice glass of wine to serve as a meal. Ingredients:
3 tablespoons white wine vinegar |
2 tablespoons shallots, finely minced |
1 tablespoon dijon mustard |
1/4 teaspoon salt |
1 teaspoon fresh ground pepper |
3 tablespoons extra virgin olive oil |
10 cups mixed salad greens |
1/2 lb cooked chicken breast, shredded (1 large breast half, *see tip) |
2 eggs, hard-boiled, peeled and chopped (**see tip) |
2 slices bacon, cooked and crumbled |
2 medium tomatoes, diced |
1 large cucumber, seeded and sliced |
1 avocado, diced |
1/2 cup blue cheese, crumbled (optional) |
Directions:
1. Whisk vinegar, shallot, mustard, salt and pepper in a small bowl to combine.
2. Whisk in oil until combined.
3. Place salad greens in a large bowl.
4. Add half of the dressing and toss to coat.
5. Divide salad greens among 4 plates.
6. Arrange equal portions of chicken, egg, bacon, tomatoes, cucumber, avocado and blue cheese (if using) on top of the lettuce.
7. Drizzle the salads with the remaining dressing.
8. TIP:
9. *Tips 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.
10. **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 completely cooled.
11. Serves 4.
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