Description
A classic Cobb Salad featuring crispy bacon, hard-boiled eggs, fresh romaine, rotisserie chicken, grape tomatoes, red onion, avocado, and blue cheese, all tossed in a zesty homemade vinaigrette dressing.
Ingredients
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
- 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 (1/3 cup)
- 1 large avocado, diced
- 3 oz blue cheese, crumbled (or 1 cup shredded cheddar cheese)
Instructions
- Prepare the Bacon: Preheat the oven to 400 degrees Fahrenheit and line a rimmed 18 by 13-inch baking sheet with aluminum foil. Lay the bacon strips in a single layer on the sheet and bake until crisp, about 20 minutes depending on thickness. Drain the cooked bacon on paper towels then chop into pieces.
- Cook the Eggs: Add 1 inch of water to a 4-quart pot or saucepan and bring to a boil over medium-high heat. Gently add the eggs, cover with a lid, and cook for 14 minutes. Immediately transfer the eggs to a bowl of ice water and let rest for 15 minutes. Peel the eggs and chop them into bite-sized pieces.
- Assemble the Salad: Place the chopped romaine lettuce into a large salad bowl or divide among five serving plates. Top evenly with chopped bacon, eggs, grape tomatoes, thinly sliced red onion, diced avocado, chopped rotisserie chicken, and crumbled blue cheese or shredded cheddar cheese.
- Make the Dressing: Whisk together olive oil, red wine vinegar, lemon juice, dijon mustard, honey, garlic, salt, and freshly ground black pepper until emulsified.
- Serve: Drizzle the vinaigrette dressing over the salad just before serving to keep the lettuce crisp and fresh. Toss gently if desired and enjoy immediately.
Notes
- Use chilled dressing for a refreshing salad experience.
- Rinse chopped lettuce thoroughly and spin dry to ensure the dressing clings well.
- Add dressing right before serving to prevent lettuce from wilting.
- Dice avocado just before serving to avoid browning.
- To mellow red onion’s sharpness, rinse sliced onion under cold water and drain well before adding to salad.
Nutrition
- Calories: 650 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 45 g
- Saturated Fat: 12 g
- Unsaturated Fat: 28 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 5 g
- Protein: 55 g
- Cholesterol: 250 mg
