70 minutes
A delicious and visually appealing salad featuring a variety of fresh ingredients dressed with a flavorful vinaigrette.
tablespoons
teaspoons
teaspoons
teaspoons
Garlic Clove, minced
each
teaspoons
teaspoons
teaspoons
Boneless, Skinless Chicken Breasts, trimmed
0 oz
to taste
to taste
Romaine Lettuce, torn into bite-size pieces
0 oz
Watercress, torn into bite-size pieces
cups
Grape Tomatoes, halved
0 oz
Hard-Cooked Eggs, peeled and cut into 0.5-inch cubes
each
Avocados, halved, pitted, and cut into 0.5-inch pieces
each
Bacon, cut into 0.25-inch pieces, cooked until crisp, and drained
slices
Blue Cheese, crumbled
cups
Chives, minced
tablespoons
1. Prepare the Vinaigrette
In a mixing bowl, whisk together the extra-virgin olive oil, red wine vinegar, lemon juice, Worcestershire sauce, Dijon mustard, minced garlic, salt, sugar, and pepper. This mixture will be the key to bringing all the flavors together in your salad.
2. Cook and Prepare the Chicken
Season the boneless, skinless chicken breasts with salt and pepper. Heat a skillet over medium-high heat and cook the chicken until it reaches an internal temperature of 165°F, ensuring it's fully cooked through. Once done, set the chicken aside to cool before cutting it into 0.5-inch pieces.
3. Prepare the Lettuce and Watercress
While the chicken is cooking, wash and dry the romaine lettuce and watercress. Tear them into bite-size pieces and place them on a serving platter.
4. Cook the Bacon
Cook the bacon in a skillet until it’s crisp, then drain it on paper towels to remove excess grease. This will keep the bacon crunchy and flavorful.
5. Prepare the Eggs and Avocados
Prepare your hard-cooked eggs by peeling and cutting them into 0.5-inch cubes. For the avocados, halve, pit, and dice them into similarly sized pieces.
6. Dress the Ingredients
Dress the cooked chicken, grape tomatoes, hard-cooked eggs, avocados, and bacon separately with the vinaigrette. This step ensures that every bite of your salad has a burst of flavor.
7. Assemble the Salad
On the bed of romaine and watercress, arrange the dressed chicken, tomatoes, eggs, avocados, and bacon in neat rows. This not only makes the salad visually appealing but also allows each ingredient to shine.
8. Finish and Serve
Sprinkle the crumbled blue cheese and minced fresh chives over the top of the salad. Serve immediately to enjoy the fresh, vibrant flavors at their best.
Choose the freshest produce, high-quality cheeses, and premium meats for a showcase of individual ingredients in your Cobb salad.
Make your own red wine vinaigrette, emulsify by slowly whisking the oil into the vinegar with Dijon mustard, garlic, and seasonings for a stable and flavorful dressing.
Serve the salad immediately after dressing to maintain the texture of the greens and the crispness of the bacon and other ingredients.
Arrange each ingredient in neat rows atop the greens, considering color balance for a visually appealing presentation.
Opt for thick-cut, applewood-smoked bacon and bake it in the oven at 400°F on a wire rack over a baking sheet until crisp for evenly cooked bacon with less mess.
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