Cobb Salad with grilled chicken and becon

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.

Nutrition Facts

0 servings

Serving size

200g

Amount per serving
Calories700

% Daily Value *
Total Fat 40g52%

Saturated Fat 15g75%
Sodium 750mg33%
Total Carbohydrate 20g8%

Dietary Fiber 5g18%

Total Sugars 6g
Protein 45g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Cobb Salad with grilled chicken and becon