I’m a salad lover. I tend to get hooked on a particular salad for a week or so, until I move on to the next one. This week it’s been cobb salad.
I had all the main ingredients and I figured it was time. It’s one of those salads that is a meal, which makes life easy. I must also mention that it was freakishly warm in the Seattle area the past two weeks making it perfect salad-as-a-meal weather.
Here’s my favorite mix of this American tradition, and of course feel free to improvise with cucumbers, olives, and other good stuff.
Grilled Chicken Cobb Salad
You can also cook the chicken breasts in a skillet or bake in an oven at 350°F for about 15 minutes.I sometimes prefer this honey mustard vinaigrette with this salad, or choose your favorite dressing.
Servings: 4 servings
Calories: 451kcal
Ingredients
Grilled Chicken
- 1 pound chicken breasts sliced into strips
- 2 tablespoons red wine vinegar
- 2 tablespoons high heat oil
- 1/4 teaspoon salt
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/4 teaspoon onion powder
- 1 garlic clove peeled and minced
Salad
- 4 strips bacon cooked and diced
- 1 avocado pitted and diced
- 2 plum tomatoes diced
- 4 hard-boiled eggs shelled and diced
- 1 head of romaine lettuce shredded or chopped
Instructions
Chicken
- Combine the chicken strips and the remaining ingredients in a non-reactive bowl or other container and marinate for at least 30 minutes if possible. It can be marinated overnight as well.
- Warm up your grill to about 450°F/230°C. Grill one side of the chicken strips for about 5 minutes or so and then flip to the other side for another 5 minutes, or until the strips are just cooked and tender.
Salad
- Hard-boiled eggs: Bring a pot of water to a steady boil. Add enough water so the eggs are covered in water. Using a spoon, gently place each egg in the pot to avoid cracking the shell. Boil for 15 minutes, then immediately cool the eggs in cold water. Refrigerate for a week or so.
- Layer the ingredients in a salad bowl or on serving platter. Can be covered and refrigerated for a day or so.
Nutrition
Calories: 451kcal | Carbohydrates: 7g | Protein: 35g | Fat: 31g | Saturated Fat: 7g | Cholesterol: 274mg | Sodium: 491mg | Potassium: 861mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1235IU | Vitamin C: 11mg | Calcium: 40mg | Iron: 2mg
Italian Herb Vinaigrette
I sometimes prefer this honey mustard vinaigrette with this salad, or choose your favorite dressing.
Servings: 8 servings
Calories: 182kcal
Ingredients
- 1/3 cup red wine vinegar
- 3/4 cup olive oil
- 1 garlic clove peeled and minced
- 1/8 teaspoon salt
- 1/2 teaspoon dried oregano or basil
Instructions
- Place all the ingredients in a jar with a cap. Cover and shake until blended.
Nutrition
Calories: 182kcal | Carbohydrates: 1g | Protein: 1g | Fat: 20g | Saturated Fat: 3g | Sodium: 38mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg
That is one gorgeous plate of food. I particularly love that plate. It’s so unusual! I’ve never made an Italian Herb Vinaigrette before but that looks very easy. Thanks for sharing.
Thanks! It’s easy, really.