Description
This vibrant Cobb Salad features a delightful combination of fresh romaine lettuce, tender chicken, crispy bacon, creamy avocado, and tangy blue cheese, all topped with a homemade mustard dressing. It’s a satisfying and nutritious option for a light lunch or dinner.
Ingredients
Scale
- 4 cups romaine lettuce, chopped
- 2 cups cooked chicken breast, diced
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1 cup cooked bacon, crumbled
- 1 cup blue cheese, crumbled
- 1/2 cup red onion, thinly sliced
- 1/4 cup fresh parsley, chopped (for garnish)
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- Salt and pepper to taste
Instructions
- In a small bowl, combine the olive oil, apple cider vinegar, Dijon mustard, and honey.
- Whisk the ingredients together until well blended, achieving a smooth consistency.
- Season the dressing with salt and pepper to taste. Adjust according to preference.
- Set the dressing aside or store it in an airtight container in the fridge if making ahead. Shake well before using.
- Wash the romaine lettuce thoroughly and dry it using a salad spinner. Chop into bite-sized pieces and place in a large salad bowl.
- If the chicken breast is not cooked, grill, bake, or poach it, seasoning with salt, pepper, and garlic powder. Once cooked, let it cool slightly, then dice and add to the bowl.
- Wash the cherry tomatoes and slice them in half. Add to the salad bowl.
- Cut the avocado in half, remove the pit, scoop out the flesh, and dice it. Add to the salad, being careful not to mash it.
- Crumble the cooked bacon into pieces and add to the salad bowl.
- Crumble the blue cheese over the salad. Substitute with feta or goat cheese if desired.
- Thinly slice the red onion. Optionally soak in cold water for a few minutes to mellow the flavor, then add to the salad bowl.
- Layer the chopped romaine lettuce at the bottom of a large serving platter or bowl.
- Arrange the diced chicken breast in a line across the center of the lettuce.
- On one side of the chicken, arrange the halved cherry tomatoes; on the other side, place the diced avocado.
- Sprinkle the crumbled bacon on top of the chicken.
- Sprinkle the crumbled blue cheese over the salad.
- Finally, add the sliced red onion and garnish with chopped parsley.
Notes
- Feel free to customize the salad by adding or substituting ingredients based on your preferences.
- The mustard dressing can be made in advance and stored in the refrigerator for up to a week.
- Prep Time: 20 minutes
- Cook Time: 10 minutes