Cobb Salad with Homemade Balsamic Vinaigrette
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Yield: 6 salads
Beautiful rows of hard-boiled egg, crispy bacon, chopped chicken, creamy blue cheese, avocado with lime, cherry tomatoes, and red onion on top of a bed of romaine lettuce. Served with a drizzling of Homemade Balsamic Vinaigrette. Tip: You can also serve this salad with your favorite blue cheese dressing or ranch.
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Equipment
Ingredients
For the Homemade Balsamic Vinaigrette:
- ½ cup balsamic vinegar
- ½ cup olive oil
- 1 ½ tbsp. Dijon mustard
- 2 tbsp. honey
- salt and pepper to taste
For the Cobb Salad:
- 6 large hard-boiled eggs peeled, chilled, and sliced (1 per salad)
- 1 lb. cooked bacon drained and chopped
- 3 cooked chicken breasts, or leftover chicken chilled and chopped into bite-sized pieces
- 4 oz. blue cheese crumbled
- cherry tomatoes halved
- romaine lettuce rinsed and chopped
- avocados (½ or 1 per salad) sliced
- 1 lime
- (optional) red onion
- cracked black pepper
Instructions
Prep:
- Hard boil the eggs. Peel, and allow to chill.
- Cook the bacon. Drain, and cut into bite-sized pieces. I prefer to bake my bacon so it's hands-free.
- Cook the chicken. Season with salt, pepper, and (optional) seasoned salt. You can either grill or bake it. I prefer to sear it in my grill pan on both sides, then finish it off in the oven. You can also marinate the chicken in a few tablespoons of the balsamic dressing and then cook it. This gives it more color and a touch more flavor. Allow to cool, refrigerate, then chop into bite-sized pieces.
For the Homemade Balsamic Vinaigrette:
- Combine all ingredients in a glass mason jar or large bowl; shake or whisk. Taste test on a piece of lettuce. If too tart, add a dash of sugar or more honey. Be careful not to make it too sweet. Store the dressing in the refrigerator until ready to use. Tip: Sometimes olive oil will harden in the fridge. If this happens, set the dressing out at room temperature for 20-30 minutes and give it a good shake.
To Assemble the Cobb Salad:
- Prep the vegetables: Chop lettuce. Slice cherry tomatoes. Slice avocado and drizzle with lime.
- On a large dinner plate; lay a bed of romaine lettuce. Top with rows of chopped chicken, chopped bacon, hard-boiled egg, blue cheese crumbles, cherry tomatoes, avocado, and red onion (optional). Drizzle with Homemade Balsamic Vinaigrette, or your dressing of choice. Season with cracked black pepper.
- Serve.
Notes
- The dressing yields a little over a cup. You may want to double the recipe if serving a lot of people, or if you like to use a lot of dressing.
- You can do the Prep and Vinaigrette steps ahead of time to streamline the assembly of the salad.
Did you make this recipe?Mention @wondersofcooking or tag #wondersofcooking!