Description
The Chicken Cobb Salad represents a masterclass in culinary balance, offering a sophisticated interplay between textures, temperatures, and flavors. This dish is a study in food science with satisfying crunch and creamy textures. Every component serves a specific purpose, balancing heavy proteins with bright vegetables.
Ingredients
1 lb Boneless, skinless chicken breasts
6 slices Thick-cut smoked baco
3 large Large eggs (hard-boiled)
6 cups Romaine lettuce (chopped)
1 cup Cherry tomatoes (halved)
1 large Hass avocado (diced)
1/2 cup Blue cheese crumbles (Roquefort or Gorgonzola)
1/3 cup Extra virgin olive oil
3 tablespoons Red wine vinegar
1 tablespoon Dijon mustard (emulsifier)
Instructions
- Season the chicken breasts with salt and black pepper. Heat a skillet over medium-high heat with a teaspoon of oil. Sear the chicken for 6-7 minutes per side until cooked through and let the chicken rest before dicing
- Place bacon slices in a cold skillet. Turn the heat to medium and cook until crisp. Drain on paper towels and crumble into bite-sized pieces
- Place eggs in a saucepan, cover with cold water, bring to a boil, cover and let sit for 9 minutes. Transfer to ice bath, peel and quarter the eggs
- In a small bowl, whisk vinegar, mustard, salt, and pepper. Slowly drizzle in olive oil while whisking to create an emulsio
- Place romaine in a bowl, toss with dressing lightly to season. Arrange chicken, bacon, eggs, tomatoes, avocado, and blue cheese in rows over greens
- Drizzle remaining dressing over the top before serving
Notes
Ensure that proteins are cooled before assembling to maintain salad structure.
Keep ingredients in rows for presentation and flavor control per serving.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Cold Assemble
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 580 kcal
- Sugar: 4g
- Sodium: 890mg
- Fat: 42g
- Saturated Fat: 12g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 6g
- Protein: 44g
- Cholesterol: 285mg