Name: My Favorite Cobb Salad Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 3 tablespoons olive oil; 2 tablespoons red wine vinegar; 1 tablespoon lemon juice; 1 teaspoon Dijon Mustard; 1 teaspoon Worcestershire sauce (Gluten-free option: look for gluten-free brand of this!); 1 small clove garlic, minced; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 8 cups (4 ounce container) mixed greens (or chopped Romaine or Green Leaf lettuce); 1 cup grape tomatoes, cut in half; 2 Instant Pot Hard Boiled Eggs, chopped; 1 cup grated carrot; 2 cups diced, cooked chicken (Either use rotisserie chicken from the store or see chicken cooking methods in Cooking Notes.); 1/2 pound cooked thick-cut bacon, crumbled (try Baked Bacon); 1 avocado, diced; 4 ounces crumbled Gorgonzola cheese (sub: feta or shredded cheddar cheese); 1 cup croutons (optional; omit if making this gluten-free)

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My Favorite Cobb Salad Recipe

This Cobb salad is colorful, complex in flavor and texture, and a crowd-pleaser. Enjoy this easy and healthy recipe!

Yield: 4 servings 1x

Prep: 10 minutesCook: 0 minutesTotal: 10 minutes

Units:

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Ingredients

Dressing Ingredients:

3 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1 teaspoon Dijon Mustard
1 teaspoon Worcestershire sauce (Gluten-free option: look for gluten-free brand of this!)
1 small clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Salad Ingredients:

8 cups (4 ounce container) mixed greens (or chopped Romaine or Green Leaf lettuce)
1 cup grape tomatoes, cut in half
2 Instant Pot Hard Boiled Eggs, chopped
1 cup grated carrot
2 cups diced, cooked chicken (Either use rotisserie chicken from the store or see chicken cooking methods in Cooking Notes.)
1/2 pound cooked thick-cut bacon, crumbled (try Baked Bacon)
1 avocado, diced
4 ounces crumbled Gorgonzola cheese (sub: feta or shredded cheddar cheese)
1 cup croutons (optional; omit if making this gluten-free)

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Instructions

Make the Dressing: Combine all dressing ingredients in a jar with lid. Seal and shake. Refrigerate for up to two weeks or freeze for up to 3 months.
Make the Salad: In a large bowl toss the greens with 2/3 of the dressing. Put the dressed greens onto a large serving dish. Scatter the rest of the ingredients on top in a colorful array. Drizzle with the remaining dressing on top and serve.

Notes/Tips

How to Know If Chicken Is Done: Chicken is done when it reaches 165°F internal temperature. (A digital meat thermometer is a must to help cook chicken perfectly.)

How to Cook Boneless, Skinless Chicken Breasts:

Bake in Oven: Preheat oven to 400°F. Place chicken in a casserole dish or on a rimmed baking sheet. Bake uncovered for about 20-25 minutes, until done.
Slow Cooker: Place chicken and marinade in slow cooker. Cover and cook on LOW for 3 to 3 1/2 hours. Really! That’s all it takes to get it done, otherwise you’ll overcook and dry it out.
Instant Pot: Place chicken and marinade in Instant Pot. Lock and seal the lid. Cook at high pressure for 7 minutes and use a quick release of the pressure when the cook time is up. (Note: It will take 10-15 minutes to come to pressure before the cook time starts.)
Grill: Pound out the chicken to about 3/4 inch thick (or cut it in half lengthwise) to help with fast and even cooking. Preheat grill to medium-high heat and clean the grates well. Grill for about 4-5 minutes per side, maybe longer depending on the thickness, until done.

Where We Get Our Chicken & Bacon: We get our meat from ButcherBox. The chicken is organic and curated from trusted farms. We highly recommend this service to source healthy meat–like uncured bacon, wild salmon, and grass-fed beef–and have used it for years ourselves.

Cuisine: American Method: No cook

Find it online: https://thrivinghomeblog.com/my-favorite-cobb-salad/