Cobb Salad
This Cobb salad is colorful, complex in flavor and texture, and a crowd-pleaser. Enjoy this easy and healthy recipe!
Servings: 4 servings
Calories: 678kcal
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 clove garlic minced
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Salad Ingredients:
- 8 cups mixed greens sub: 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 thick-cut bacon cooked and 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
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.
Video
Notes
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.
I've found that baking bacon reduces the mess and turns out perfectly every time.
Nutrition
Serving: 1salad | Calories: 678kcal | Carbohydrates: 21g | Protein: 30g | Fat: 54g | Cholesterol: 182mg | Sodium: 1756mg | Fiber: 5g | Sugar: 5g