Description
A classic Cobb Salad featuring crispy bacon, hard-boiled eggs, fresh romaine lettuce, rotisserie chicken, grape tomatoes, red onion, avocado, and blue cheese, all tossed in a tangy homemade vinaigrette dressing. Perfect for a hearty and flavorful meal.
Ingredients
Units
Scale
Vinaigrette Dressing
- 2/3 cup olive oil
- 2 Tbsp red wine vinegar
- 2 Tbsp lemon juice
- 2 tsp dijon mustard
- 1 tsp honey
- 1 tsp garlic, minced
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
Salad
- 8 slices bacon
- 4 large eggs
- 1 large head romaine lettuce, chopped into bite size pieces
- 2 1/2 cups cooked rotisserie chicken, chopped
- 1 1/2 cups grape tomatoes, halved
- 1/2 small red onion, thinly sliced (about 1/3 cup)
- 1 large avocado, diced
- 3 oz blue cheese, crumbled (or 1 cup shredded cheddar cheese)
Instructions
- Cook the Bacon: 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.
- Cook the Eggs: 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.
- Prepare the Salad Base: Place the chopped romaine lettuce in a large salad bowl or divide among five serving plates.
- Add Salad Toppings: Arrange the chopped bacon, eggs, grape tomatoes, red onion, avocado, and crumbled blue cheese evenly over the lettuce. Add the rotisserie chicken on top.
- Make the Vinaigrette: Whisk together olive oil, red wine vinegar, lemon juice, dijon mustard, honey, minced garlic, salt, and black pepper until well combined.
- Dress and Serve: 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 Size: 1 serving
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 38 g
- Saturated Fat: 10 g
- Unsaturated Fat: 26 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 5 g
- Protein: 34 g
- Cholesterol: 220 mg
