Cobb Salad

  • Serving
    4

Cobb Salad

Cobb Salad Paired with a homemade honey mustard vinaigrette, this is my take on another classic.

Ingredients

Chicken Seasoning Ingredients

Cobb Salad Ingredients

Honey Mustard Vinaigrette Ingredients

Instructions: Cobb Salad

Preheat the oven to 350F.

Rinse and prep all of the salad ingredients and have them ready to go.

Bring 2-4 quarts of water to a boil in a medium size pot. Carefully add in your eggs to the boiling water. Let the eggs cook for 10 minutes then run under cold water to stop the cooking process. Once cool, peel the eggs and set aside.

In a medium size pan on medium heat, cook the bacon until crisp then cut into bite size pieces. Set aside.

Next place the chicken breasts in a medium size bowl and season with avocado oil, salt, pepper, onion powder, and garlic powder. Mix until the chicken is evenly coated.

In a 10 inch oven safe pan on medium heat, add 1 Tbsp of avocado oil. Once the oil is hot add chicken breast, gently pressing down to ensure a good sear. After 3 minutes, flip the chicken and place in the oven for about 7 minutes or until the chicken is cooked through.

While the chicken cooks in the oven, to a small mixing bowl add all of the vinaigrette ingredients and whisk until all ingredients are fully incorporated. Season to taste with salt and pepper then set aside.

When your chicken is done, let rest for 5 minutes then slice on a bias. Add the chicken on top on your bed of romaine lettuce with diced avocado, hard boiled eggs, red onion, bacon, cucumber, and cherry tomatoes.

Dress the salad with as much vinaigrette as you like.

Enjoy! Cobb Salad

Cobb Salad

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