Chicken Cobb Salad with Red Wine Vinaigrette
Chicken Cobb salad is a full lunch with chicken, hard-cooked eggs, bacon, avocado and blue cheese.
Ingredients
- 1 1/2 lb boneless skinless chicken breast raw, thin cutlets
- 4 large eggs
- 4 slices cooked bacon crisp, drained; about 1 ounce cooked total
- 8 cups romaine lettuce chopped, washed and dried
- 2 medium tomatoes diced
- 1 large avocado edible flesh, diced
- 2 oz blue cheese crumbled
- 3 tbsp olive oil divided
- 3 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1/2 tsp table salt divided
- 1/4 tsp black pepper
Instructions
- Place eggs in a saucepan and cover with water by 1 inch. Bring to a boil, cover and remove from heat for 12 minutes. Cool in ice water for 10 minutes, then peel and quarter; whites and yolks should be firm.
- Season chicken with half the salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook cutlets 3–5 minutes per side until centers reach 165°F. Rest 5 minutes on a clean board, then slice.
- Whisk remaining oil, vinegar, mustard and remaining salt together. Keep dressing separate until serving.
- Arrange lettuce in four large bowls. Divide chicken, eggs, cooked bacon, tomatoes, avocado and blue cheese evenly over the greens.
- Divide all dressing among the salads and serve. For meal prep, keep chicken and eggs chilled and pack dressing, bacon and avocado separately.
Notes
One serving is one of 4 equal portions of the complete recipe, including all listed sides, sauces and toppings. Extra serving suggestions are not included. Nutrition is estimated and changes with brands, portions and substitutions.