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Cobb Salad .

  • Recipe Submitted by on

Category: Healthy Recipes, Eggs, Salads

 Ingredients List

  • For the Vinaigrette:
  • 1 t. Dijon mustard
  • 2 garlic cloves, minced
  • 1 t. honey
  • 1/2 t. salt
  • 1/2 t. black pepper
  • 1 t. Worcestershire sauce
  • 2 t. lemon juice
  • 2 T. red wine vinegar
  • 1/4 c. olive oil
  • For the salad:
  • 2 large eggs
  • 2 boneless, skinless chicken breasts
  • 1 head romaine lettuce, washed and chopped into ribbons
  • 1 c. grape tomatoes, halved
  • 1 medium avocado, pitted and cubed
  • 5 slices bacon, cooked and crumbled
  • 2 oz. blue cheese (or cheddar if you don”™t like blue)
  • 3 T. fresh chives, minced


1. Combine all ingredients for the vinaigrette in a medium bowl and whisk to combine. Place in the refrigerator until ready to serve.

2. Place the eggs in a medium saucepan, cover with 1 inch of water, and bring to a boil. Boil for 10 minutes then remove from heat, cover, and allow to sit for 5 additional minutes. Remove the eggs with a slotted spoon and place in ice water. Allow the eggs to stand in the ice water for 10 minutes. Peel and slice.

3. Cut the chicken into 1/2 inch cubes. Sprinkle with salt and pepper. Heat 1 tablespoon of olive oil in a medium skillet over medium high heat. Saute for 5-6 minutes, turning frequently, until chicken is cooked through.

4. Place the romaine lettuce on a large serving platter. Place the chicken along the edge of the lettuce on one side. Place the tomatoes along the edge of the lettuce on the other side. Place a row of sliced eggs next to the chicken and a row of avocado next to the tomatoes. Sprinkle the bacon, cheese, and chives in the center of the salad and serve with a side of the vinaigrette.

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