Name: Cobb Salad with grilled chicken and becon
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 6 cups mixed salad greens (e.g., romaine, iceberg, watercress, endive); 2 boneless, skinless chicken breasts; 6 slices of bacon, cooked and crumbled; 2 hard-boiled eggs, peeled and chopped; 1 avocado, diced; 1 large tomato, diced; 1/2 cup crumbled Roquefort or blue cheese; 2 tablespoons chopped chives; 1/4 cup red wine vinegar; 1 teaspoon Dijon mustard; 1/2 teaspoon sugar; Salt and pepper to taste; 1/2 cup extra-virgin olive oil; Salt and pepper to taste; Olive oil or your choice of marinade

AuthorSusan LeeCategoryAmerican, Appetizers & Starters, Chicken, SaladsDifficultyBeginner

Yields4 Servings

Prep Time20 minsCook Time15 minsTotal Time35 mins

For the Salad:

6 cups mixed salad greens (e.g., romaine, iceberg, watercress, endive)

2 boneless, skinless chicken breasts

6 slices of bacon, cooked and crumbled

2 hard-boiled eggs, peeled and chopped

1 avocado, diced

1 large tomato, diced

1/2 cup crumbled Roquefort or blue cheese

2 tablespoons chopped chives

For the Vinaigrette:

1/4 cup red wine vinegar

1 teaspoon Dijon mustard

1/2 teaspoon sugar

Salt and pepper to taste

1/2 cup extra-virgin olive oil

For the Chicken:

Salt and pepper to taste

Olive oil or your choice of marinade

Prepare and Grill the Chicken:

Preheat your grill to medium-high heat.
Season the chicken breasts with salt and pepper or marinate as desired.
Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Let rest, then slice.

Prepare and Grill the Chicken:

Prepare the Vinaigrette:

Whisk together red wine vinegar, Dijon mustard, sugar, salt, and pepper. Gradually whisk in olive oil until emulsified.

Assemble the Salad:

Arrange the salad greens on a platter.
Top with rows of sliced grilled chicken, crumbled bacon, chopped eggs, diced avocado, diced tomato, and crumbled cheese.
Sprinkle with chopped chives.

Serve:

Drizzle with the vinaigrette or serve it on the side. Pair with oyster crackers or a crusty baguette if desired.

Ingredients

For the Salad:

6 cups mixed salad greens (e.g., romaine, iceberg, watercress, endive)

2 boneless, skinless chicken breasts

6 slices of bacon, cooked and crumbled

2 hard-boiled eggs, peeled and chopped

1 avocado, diced

1 large tomato, diced

1/2 cup crumbled Roquefort or blue cheese

2 tablespoons chopped chives

For the Vinaigrette:

1/4 cup red wine vinegar

1 teaspoon Dijon mustard

1/2 teaspoon sugar

Salt and pepper to taste

1/2 cup extra-virgin olive oil

For the Chicken:

Salt and pepper to taste

Olive oil or your choice of marinade

Directions

Prepare and Grill the Chicken:

Prepare the Vinaigrette:

Whisk together red wine vinegar, Dijon mustard, sugar, salt, and pepper. Gradually whisk in olive oil until emulsified.

Assemble the Salad:

Arrange the salad greens on a platter.
Top with rows of sliced grilled chicken, crumbled bacon, chopped eggs, diced avocado, diced tomato, and crumbled cheese.
Sprinkle with chopped chives.

Serve:

Drizzle with the vinaigrette or serve it on the side. Pair with oyster crackers or a crusty baguette if desired.

Notes

Cobb Salad with grilled chicken and becon

Ingredients Directions

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