Side Pannel
Cobb Salad .
Cobb Salad .
- Recipe Submitted by Cornbread on 11/26/2014
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
Directions
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.
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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