Ingredients
1/3 c. red wine vinegar
1 tbsp. Dijon mustard
2/3 c. extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1 head romaine lettuce, coarsely chopped
4 hard-boiled eggs, peeled and quartered
12 oz. cooked chicken, diced
8 slices bacon, cooked and crumbled
1 avocado, thinly sliced
4 oz. crumbled blue cheese
5 oz. cherry tomatoes, halved
2 tbsp. finely chopped chives
Preparation
Step 1In a jar, shake together vinegar, mustard, and oil and season with salt and pepper. Step 2On a large platter, spread out lettuce, then add rows of hard-boiled egg, chicken, bacon, avocado, blue cheese, and cherry tomatoes. Step 3Season with salt and pepper, drizzle with dressing, and garnish with chives.
In terms of Cobb salad, you can take a lot of different routes. Our recipe is filled with crispy bacon, hard-boiled eggs, chicken breast, and creamy avocado. For the chicken, you can poach it, grill it, bake it, or cook it in an Instant Pot. Or you can replace it with grilled steak or sautéed shrimp. Protein-wise, there’s a lot of room to play. But the blue cheese is kindaaaa nonnegotiable. 😉 For dressing we included a quick recipe for a simple vinaigrette but your options are endless! We love tossing in something creamy like a homemade ranch or Caesar. Or you can sweeten things up with honey mustard. If you want to make this ahead of time, which we think is a great idea, we recommend storing the lettuce, eggs, chicken, bacon and chives in one container. Then you can peel the avocado and chop it along with the tomatoes before adding to the salad and tossing with dressing. Everything will keep in the fridge like that for up to 3 days. P.S. If you make this recipe, please rate it and leave us a comment below. We love hearing from you!
