Crispy Bacon Cobb Salad Recipe

Ingredients

Vinaigrette Dressing

• ⅔ cup olive oil
• 2 tablespoon red wine vinegar
• 2 tablespoon lemon juice
• 2 teaspoon dijon mustard
• 1 teaspoon honey
• 1 teaspoon garlic, minced
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper

Salad

• 8 slices bacon
• 4 large eggs
• 1 large head romaine lettuce, chopped into bite size pieces
• 2 ½ cups cooked rotisserie chicken, chopped
• 1 ½ cups grape tomatoes, halved
• ½ small red onion, thinly sliced (about ⅓ cup)
• 1 large avocado, diced
• 3 oz blue cheese, crumbled (or 1 cup shredded cheddar cheese)

Instructions

1. Preheat oven to 400 degrees Fahrenheit. Line a rimmed 18 by 13-inch baking sheet with aluminum foil. Lay bacon strips in a single layer on the baking sheet. Bake in the preheated oven until crisp, about 20 minutes depending on thickness. Remove and drain on paper towels, then chop into bite-sized pieces.
2. Add 1 inch of water to a 4-quart pot or saucepan. Bring to a boil over medium-high heat. Carefully add the eggs, cover with a lid, and let cook for 14 minutes. Immediately transfer eggs to a bowl of ice water to cool for 15 minutes. Peel and chop the eggs.
3. Place the chopped romaine lettuce in a large salad bowl or divide among five serving plates.
4. Arrange the chopped bacon, eggs, grape tomatoes, red onion, avocado, and crumbled blue cheese evenly over the lettuce. Add the rotisserie chicken on top.
5. Whisk together olive oil, red wine vinegar, lemon juice, dijon mustard, honey, minced garlic, salt, and black pepper until well combined.
6. Whisk the dressing again just before serving, then pour over the salad. Toss lightly if desired and serve immediately for best freshness.

Notes

• Use chilled dressing for a refreshing and crisp salad experience.
• Rinse chopped lettuce thoroughly and use a salad spinner to dry well so the dressing clings better.
• Add dressing just before serving to prevent lettuce from wilting.
• Dice avocado right before serving to avoid browning.
• To reduce the sharpness of the red onion, rinse sliced onions under cold water and drain well before adding to the salad.

Nutrition

Serving: 1 serving | Calories: 520kcal | Carbohydrates: 12g | Protein: 34g | Fat: 38g | Saturated Fat: 10g | Trans Fat: 0g | Cholesterol: 220mg | Sodium: 720mg | Fiber: 5g | Sugar: 3g