Ingredients (Serves 2-4)
For the Salad:
- 6 cups romaine lettuce , chopped
- 1 cup grilled chicken breast , diced
- 6 slices crispy bacon , chopped
- 2 hard-boiled eggs , sliced or chopped
- 1 avocado , diced
- 1 cup cherry tomatoes, halved
- ½ cup blue cheese (or feta for a milder taste), crumbled
- ½ cup corn kernels (grilled or steamed, optional)
- ¼ cup red onion, finely sliced
For the Dressing (Classic Red Wine Vinaigrette):
- ¼ cup olive oil
- 2 tbsp red wine vinerga
- 1 tsp Dijon mustard
- 1 small garlic clove, minced
- ½ tsp honey(or maple syrup)
- Salt & black pepper to taste
*(Alternatively, use ranch or blue cheese dressing.)*
Instructions:
1. Prep the Ingredients:
- Cook the bacon until crispy, then chop.
- Grill or pan-sear the chicken, then dice.
- Hard-boil the eggs, cool, peel, and slice.
- Chop all veggies (lettuce, tomatoes, avocado, onion).
2. Make the Dressing:
- Whisk together olive oil, vinegar, Dijon, garlic, honey, salt, and pepper.
3. Assemble the Salad:
- Arrange lettuce as the base in a large bowl or platter.
- Neatly arrange rows of chicken, bacon, eggs, avocado, tomatoes, cheese, onion, and corn for a beautiful presentation.
- Drizzle with dressing just before serving (to keep ingredients fresh).
Serving Suggestion:
Toss lightly at the table or let everyone mix their own portions. Serve with crusty bread!
Variations:
- Vegetarian: Skip chicken & bacon, add chickpeas or tofu.
- Keto: Omit corn, add extra avocado & cheese.
- California Cobb: Swap blue cheese for goat cheese, add grilled shrimp.
Enjoy your Cobb Salad—it’s a full meal in a bowl!
Would you like any modifications?
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