Cobb Salad
"This such a classic, everyone has their own version, this is mine."
- Ready In:
- 35mins
- Ingredients:
- 20
- Yields:
-
12 c
- Serves:
- 6
ingredients
- 3 boneless skinless chicken breasts
- 1 dash salt
- 1 dash pepper
- 2 teaspoons olive oil
- 6 slices bacon
- 1 garlic clove, minced
- 1⁄4 cup red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1⁄2 teaspoon sugar
- 1⁄2 teaspoon Worcestershire sauce
- 3⁄4 cup extra virgin olive oil
- 1 dash salt
- 1 dash pepper
- 12 cups mixed salad greens
- 2 tomatoes, diced
- 2 avocados, pitted and diced
- 2 eggs, hard boiled, chopped
- 1⁄4 lb blue cheese, crumbled
- 1⁄4 cup fresh chives, crumbled
directions
- Heat the 2 t olive oil in a heavy frying pan, over med-high heat.
- Add then chicken and cook until browned on both sides, about 2 minutes on each side, then reduce heat to medium and cook until breasts are done and no longer pink in the middle.
- Move to a cutting board and let cool, cut each breast into strips against the grain, set aside.
- Drain the pan of any drippings and cook bacon over medium heat, until crispy, about 6 minutes. Move bacon to a plate covered with paper towels, when bacon is cool chop and set aside.
- In a small bowl, combine the garlic, vinegar, lemon juice, mustard, sugar, and Worcestershire Sauce. Slowly whisk in the extra virgin olive oil. Season with salt and pepper to taste.
- Place the mixed greens in a large serving bowl, top with chicken, tomatoes, avocado, eggs, blue cheese, bacon and chives.
- Serve with vinegeratte.
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