Cobb Salad
Serves 6
Time 20 min
Cobb salad is a classic, and it's not hard to see why. The combination of chicken, avocado, hard-boiled eggs, bacon, and blue cheese hits every taste bud. Serve it with a slice of crusty bread for the perfect meal.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon ground black pepper
- 2 romaine hearts, cut crosswise into half-inch strips
- 1 bunch watercress, washed and tough stems removed
- 3/4 cup Italian dressing, divided
- 2 small vine-ripe tomatoes, chopped
- 1 ripe Haas avocado, diced
- 4 hard-boiled eggs, sliced
- 4 ounces blue cheese crumbles
- 6 strips smokehouse bacon, cooked and crumbled
Method
Preheat the broiler.
Toss chicken breasts with oil, and sprinkle with salt and pepper.
Cook 6 inches under broiler, about 5 minutes per side.
Allow to cool 5 minutes, then thinly slice crosswise.
Toss the romaine and watercress together with 3 to 4 tablespoons of dressing.
Line a serving platter with greens.
Lay slices of chicken breast in a row on one side of platter.
Lay chopped tomatoes in a row next to chicken and continue to line up diced avocado, egg slices, cheese and bacon.
Drizzle remaining dressing over the salad and serve immediately.
Nutritional Info:
Per serving: 410 calories (270 from fat), 30g total fat, 9g saturated fat, 195mg cholesterol, 1160mg sodium, 6g carbohydrates (3g dietary fiber, 2g sugar), 34g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon ground black pepper
- 2 romaine hearts, cut crosswise into half-inch strips
- 1 bunch watercress, washed and tough stems removed
- 3/4 cup Italian dressing, divided
- 2 small vine-ripe tomatoes, chopped
- 1 ripe Haas avocado, diced
- 4 hard-boiled eggs, sliced
- 4 ounces blue cheese crumbles
- 6 strips smokehouse bacon, cooked and crumbled