California Cobb Salad Recipe

Ingredients

Salad

  • 2 heads romaine lettuce, chopped
  • 1 head butter lettuce, optional (adds a softer texture)
  • 12 ounces boneless, skinless chicken breasts, grilled, baked, or poached
  • 6-8 slices bacon, cooked crispy and crumbled
  • 2 large tomatoes, chopped
  • 2 hard-boiled eggs, peeled and quartered
  • 1-2 avocados, diced
  • 1/2 cup crumbled blue cheese (or Roquefort)
  • Fresh herbs (optional): chives, parsley, or basil

Dressing

  • 1/4 cup red wine vinegar
  • 1 tablespoon Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup extra-virgin olive oil

Instructions

1. Prep the Lettuce

  • Wash and dry the lettuce thoroughly.
  • Chop the romaine into bite-sized pieces. If using butter lettuce, tear into smaller pieces.

2. Cook the Chicken

  • Grill: Season chicken breasts with salt and pepper. Grill over medium-high heat for 5-6 minutes per side, or until cooked through.
  • Bake: Preheat oven to 400°F (200°C). Season chicken, place on a baking sheet, and bake for 20-25 minutes.
  • Poach: In a pot, bring salted water to a simmer. Add chicken and cook for 15-20 minutes, or until internal temperature reaches 165°F (74°C).

3. Cook the Bacon

  • Fry bacon in a skillet over medium heat until crisp.
  • Drain on paper towels, then crumble.

4. Hard-Boil Eggs

  • Place eggs in a pot of cold water. Bring to a boil, cover, and remove from heat.
  • Let sit for 12 minutes, then drain, rinse with cold water, and peel. Quarter the eggs.

5. Prepare the Dressing

  • In a small bowl, whisk together the red wine vinegar, Dijon mustard, Worcestershire sauce, minced garlic, salt, and pepper.
  • Slowly drizzle in the olive oil, whisking constantly until emulsified.

6. Assemble the Salad

  • In a large salad bowl, combine the chopped romaine lettuce (and butter lettuce, if using).
  • Top with rows of the cooked chicken, crumbled bacon, tomatoes, hard-boiled eggs, avocado, and crumbled blue cheese. Garnish with optional fresh herbs.

7. Dress and Serve

  • Drizzle dressing over the salad just before serving. Toss gently to coat.

Tips

Chicken Alternatives: Use leftover rotisserie chicken or grilled shrimp for convenience.

Cheese Variations: Try feta or goat cheese if you’re not a fan of blue cheese.

Make-Ahead: Prep components in advance and store separately. Combine right before serving.

Adjust to Taste: This recipe is a guide. Customize ingredients and quantities to your liking!

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