Cobb Salad

5 from 1 vote
Print Pin
Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 2
Calories: 988kcal

Ingredients

Salad

  • 2 Eggs
  • 3 slices Bacon
  • 8 oz Chicken breast boneless skinless
  • 4 cups Romaine hearts chopped
  • 1 Avocados diced
  • 1/2 cup Cucumber chopped
  • 10 Grape tomatoes quartered
  • 2 TBSP Red onion diced
  • 3 TBSP Crumbled blue cheese small crumbles
  • 2 slices Sourdough bread toasted
  • 2 tsp Butter

Seasoning

  • Salt to taste
  • Black pepper to taste

Dressing

  • 1/4 tsp Dijon mustard
  • 1 clove Garlic grated
  • 1/2 tsp Fresh parsley chopped
  • 1 tsp Lemon juice
  • 2 tsp Apple cider vinegar
  • 2 TBSP Extra-virgin olive oil

Lemon Sparkling Water

  • 24 oz Sparkling water cold
  • 6 slices Lemon
US Customary - Metric

Instructions

  • Place the eggs in a pot and cover them with cold water. Bring the eggs to a boil on the stovetop. Once the water starts to boil, set a timer for 8 minutes. While cooking, prep ingredients.
  • Prep the ingredients per the instructions above.
  • Remove the pot with the eggs from the heat, drain the water, and run the eggs under cold water for 5 minutes to cool. While the eggs are cooling, make the bacon.
  • Place the bacon in a saute pan over medium heat. Cook on both sides until golden brown and crispy.
  • Preheat a grill or grill pan over medium heat.
  • Season both sides of the chicken well with salt and pepper. Set aside.
  • Once the bacon is cooked, transfer it to paper towels to drain any excess grease.
  • Make the dressing: whisk together all of the ingredients in a bowl until fully combined. Season with salt and pepper. Set aside.
  • Once the grill or grill pan is hot, cook the chicken on each side for about 6 minutes to an internal temperature of 160 degrees using a thermometer Once cooked, set aside to rest for 3-5 minutes.
  • Finish salad ingredients: Peel the eggs and roughly chop. Chop the bacon. Chop the chicken into bite-sized pieces.
  • Assemble the salad: Lay down the lettuce, and top with chicken, bacon, hard-boiled eggs, avocado, cucumber, tomato, onion, and blue cheese.
  • Toast the bread. Then spread with butter.
  • Mix the sparkling water and lemon.
  • Serve: Dress the salad and enjoy with bread and sparkling water.

Nutrition

Calories: 988kcal | Carbohydrates: 65g | Protein: 43g | Fat: 64g | Saturated Fat: 16g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 35g | Trans Fat: 0.2g | Cholesterol: 274mg | Sodium: 769mg | Potassium: 1746mg | Fiber: 12g | Sugar: 34g | Vitamin A: 14020IU | Vitamin C: 35mg | Calcium: 183mg | Iron: 5mg

Cobb Salad

5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Servings 2
Calories 988 kcal

Ingredients
 
 

Salad

  • 2 Eggs
  • 3 slices Bacon
  • 8 oz Chicken breast boneless skinless
  • 4 cups Romaine hearts chopped
  • 1 Avocados diced
  • 1/2 cup Cucumber chopped
  • 10 Grape tomatoes quartered
  • 2 TBSP Red onion diced
  • 3 TBSP Crumbled blue cheese small crumbles
  • 2 slices Sourdough bread toasted
  • 2 tsp Butter

Seasoning

  • Salt to taste
  • Black pepper to taste

Dressing

  • 1/4 tsp Dijon mustard
  • 1 clove Garlic grated
  • 1/2 tsp Fresh parsley chopped
  • 1 tsp Lemon juice
  • 2 tsp Apple cider vinegar
  • 2 TBSP Extra-virgin olive oil

Lemon Sparkling Water

  • 24 oz Sparkling water cold
  • 6 slices Lemon

Instructions
 

  • Place the eggs in a pot and cover them with cold water. Bring the eggs to a boil on the stovetop. Once the water starts to boil, set a timer for 8 minutes. While cooking, prep ingredients.
  • Prep the ingredients per the instructions above.
  • Remove the pot with the eggs from the heat, drain the water, and run the eggs under cold water for 5 minutes to cool. While the eggs are cooling, make the bacon.
  • Place the bacon in a saute pan over medium heat. Cook on both sides until golden brown and crispy.
  • Preheat a grill or grill pan over medium heat.
  • Season both sides of the chicken well with salt and pepper. Set aside.
  • Once the bacon is cooked, transfer it to paper towels to drain any excess grease.
  • Make the dressing: whisk together all of the ingredients in a bowl until fully combined. Season with salt and pepper. Set aside.
  • Once the grill or grill pan is hot, cook the chicken on each side for about 6 minutes to an internal temperature of 160 degrees using a thermometer Once cooked, set aside to rest for 3-5 minutes.
  • Finish salad ingredients: Peel the eggs and roughly chop. Chop the bacon. Chop the chicken into bite-sized pieces.
  • Assemble the salad: Lay down the lettuce, and top with chicken, bacon, hard-boiled eggs, avocado, cucumber, tomato, onion, and blue cheese.
  • Toast the bread. Then spread with butter.
  • Mix the sparkling water and lemon.
  • Serve: Dress the salad and enjoy with bread and sparkling water.

Nutrition

Calories: 988kcalCarbohydrates: 65gProtein: 43gFat: 64gSaturated Fat: 16gPolyunsaturated Fat: 8gMonounsaturated Fat: 35gTrans Fat: 0.2gCholesterol: 274mgSodium: 769mgPotassium: 1746mgFiber: 12gSugar: 34gVitamin A: 14020IUVitamin C: 35mgCalcium: 183mgIron: 5mg
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