Makes 8 servings
Cobb Salad was created at the Brown Derby Restaurant in Hollywood, California. Various interpretations may call for either chicken or turkey. The garnish suggestions here are typical, but some versions have included watercress, celery, Cheddar cheese, hard-boiled eggs, black olives, or alfalfa sprouts.
Ingredients
- 2 lb chicken breasts, boneless and skinless
- 2 teaspoons kosher salt, or to taste
- 1 teaspoon freshly ground black pepper, or to taste
- 1 tablespoon vegetable oil
- 16 bacon slices
- 1 pound romaine lettuce, washed, dried, and torn into pieces
- 1 1/2 cups diced tomatoes
- 2 cup scrumbled blue cheese
- 2 avocados, cut into 1/4-inch slices
- 1/2 cup sliced scallions
- 8 hard-boiled eggs, peeled and quartered
Vinaigrette
- 3 tablespoons water
- 5 tablespoons red wine vinegar
- 1/2 teaspoon sugar
- 2 teaspoons lemon juice
- 1 teaspoon salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
- 1/2 teaspoon coarse grain mustard
- 2 garlic cloves, minced
- 1 cup extra virgin olive oil
Directions
- Preheat the oven to 400°F. Season the chicken breasts with salt and pepper. Heat the vegetable oil in a large sauté pan over medium-high heat and sauté the chicken breasts until golden brown on each side, about 6 to 8 minutes. Place the pan in a 400°F oven and cook the chicken to an internal temperature of 165°F. Cool and cut meat into 1⁄4-inch thick slices.
- Sauté the bacon until crisp. Drain on absorbent paper, crumble into small pieces, and keep warm.
- For the vinaigrette, blend together all of the ingredients except for the olive oil. Allow the flavors to marry for 5 minutes. Add the olive oil and whisk thoroughly. It may be necessary to blend the dressing together again before serving.
- Toss the romaine with the vinaigrette and divide between 8 plates. Top with 4 ounces chicken, 3 tablespoons diced tomato, 1/4 cup blue cheese, 1/4 avocado, 1 tablespoons scallions, and 2 tablespoons crumbled bacon.
