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Cobb Salad

Course dinner
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings
Author Ann Otis

Ingredients

  • 4 eggs hard boiled, peeled and sliced
  • 8 slices bacon chopped
  • 2 boneless, skinless chicken breasts
  • salt and pepper
  • 1 tablespoon olive oil
  • 1 pint cherry tomatoes
  • 2 avocados sliced
  • 1 cup goat cheese crumbles
  • 2 heads lettuce romaine, bibb, or a mix of greens

Dressing

  • ¼ cup red wine vinegar
  • 1 tablespoon minced shallot
  • 1 tablespoon Dijon mustard
  • ½ cup extra-virgin olive oil
  • salt and pepper to taste

Instructions

  • Cook the chicken: Heat 1 tablespoon olive oil in a large frying pan over medium heat. Pound chicken breasts to even thickness and season with salt and pepper. Cook for about 6 minutes per side until no longer pink inside. Set aside on a cutting board to rest.
  • Cook the bacon: In the same pan as the chicken, cook the chopped bacon over medium heat until crispy, about 4 minutes, and set aside on a paper towel-lined plate.
  • Make the dressing: Put vinegar, Dijon mustard, shallots, and olive oil in a jar and shake until well-combined. Season to taste with salt and pepper.
  • Assemble the salad: Divide the lettuce between 4 plates. Arrange tomatoes, avocados, cheese crumbles, bacon and chicken over the lettuce and drizzle with dressing.