The Ultimate Cobb Salad
The definitive "chopped salad," the Cobb was invented in Hollywood, at the Brown Derby restaurant, and quickly became an iconic American dish. At the Derby, it was always presented with its colorful mix of ingredients arranged neatly arranged, then tossed at the table.
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For the dressing
- 1 Cup red-wine vinegar
- 1 Cup water
- Juice of 1 lemon
- 1 Tablespoon coarsely ground black pepper
- 1 Tablespoon salt
- 1 Tablespoon Worcestershire sauce
- 1 Tablespoon Colman's mustard
- 1 Cup extra-virgin olive oil
- 3 Cups canola oil
For the salad
- 1/2 head iceberg lettuce, shredded
- 1/2 bunch watercress, chopped finely
- 1/2 romaine lettuce, shredded
- 1 small bunch chicory, chopped finely
- 2 medium-sized tomatoes, peeled, seeded, and diced
- 2 boiled chicken breasts, skinned and boned, diced finely
- 6 strips crisp bacon
- 1 avocado, peeled and diced finely
- 3 hard-boiled eggs, chopped
- 1 small bunch chives, minced
- 1/2 Cup crumbled Roquefort cheese
Calories Per Serving1247
Folate equivalent (total)80µg20%
Making the Chicken, Bacon, and Eggs
The only components that need to be cooked for this salad are the chicken, bacon, and eggs! The best part is that all three can be prepped ahead of time like at the start of the week and then thrown together the day of to save time.
To make the bacon, I just add beef bacon to a pan over medium-high heat with some brown sugar and cook until each side is golden brown and crispy. PRO-TIP: Make sure to save the fat in a jar and pop in the fridge to add flavor in future dishes! Then chop the bacon into small pieces and it’s ready to add into the salad.
You can prep the chicken however you like or use my perfect go-to chicken marinade. No more boring plain grilled chicken with salt and pepper in your salads! Add lots of flavor using spices without making the salad more heavy.
I typically like to add breast to my salad but you can use thighs or even swap it for a plant-based protein option like tofu, chickpeas, or beans. It comes out so juicy as long as you don’t overcook it. You can also cook a lot of chicken using the recipe above and store it in the fridge to easily throw together meals throughout the week. Use it to make salads, wraps, or even rice bowls!
To make the boiled eggs, just add the desired amount of eggs to the bottom of a deep pan or pot. Add cold or room-temperature water to fill the pot and turn the heat on high to bring water to a boil. Once it is boiling, cover the pot with your lid and take off the heat. Allow it to sit for 8 to 10 minutes depending how firm you like the yolk. either 8 to 10 minutes will give you a firm yolk but 10 minutes is even more firm. Once the time is up, transfer the eggs gently to a bowl with ice water and allow to cool down. Lastly, remove the shell completely. I like to do this by first tapping it on a hard surface to create some cracks and then rolling it against the surface gently to crack it all around. The shell should come off very easy in large sections. Just rinse under water to make sure there are no small shell pieces left behind. Now chop the boiled eggs and it’s ready to add to the salad.
The Ultimate Cobb Salad
You don’t always think gourmet when you think Cobb Salad but when you cook with a fireman nothing is done on a basic level. This variation, appropriately named the Ultimate Cobb Salad, seasons every layer to perfection creating a powerful punch of flavor from the seasoned chicken breast to the zesty, homemade honey mustard vinaigrette.
Not only are the flavors powerful, but its presentation makes it hard to take that first bite. you don’t want to ruin it it’s so beautiful! but get past that fear because once you take your first bite you’re not going to want to stop.
It’s a visually stunning and super healthy dinner that won’t break the bank. It can easily feed a family of 4 for under $20 with leftovers to spare. So grab your favorite knife and start chopping!
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- In a large salad bowl toss together well the romaine, the Boston lettuce, the curly endive, and the watercress. In a skillet cook the bacon over moderate heat, stirring, until it is crisp and transfer it with a slotted spoon to paper towels to drain. Halve, pit, and peel the avocados and cut them into 1/2-inch pieces. Arrange the chicken, the bacon, the tomato, and the avocado decoratively over the greens and garnish the salad with the grated egg and the chives. In a small bowl whisk together the vinegar, the mustard, and salt and pepper to taste, add the oil in a slow stream, whisking, and whisk the dressing until it is emulsified. Stir in the Roquefort. Whisk the dressing, pour it over the salad, and toss the salad well.
- For the blue cheese dressing: In a bowl, whisk together the mayonnaise, sour cream, buttermilk, and Worcestershire sauce until smooth. Stir in the chives, blue cheese crumbles, salt, and pepper. Taste and add more seasoning if needed. Cover and refrigerate for at least 2 hours before serving. Flavors deepen as it chills!
- For the chicken: Heat a grill pan or heavy skillet over medium-high heat. Drizzle on a small amount of olive oil. Season the chicken with salt and pepper, then grill until totally done, 2 to 3 minutes per side. Remove from the pan and set aside to cool.
- For the salad: Arrange the Bibb, romaine and iceberg lettuce in a large bowl or on a large platter in 3 separate sections. Arrange the bacon, tomatoes, eggs and avocados in different piles. Pile the blue cheese crumbles in the center, scatter over the scallions and sprinkle the whole salad with a little black pepper. Drizzle the blue cheese dressing all over the salad and serve.
Man, do I love a Cobb Salad! My mom used to order them at restaurants when I was younger, and I knew I had truly become a grown-up when I started ordering them, too. And when I could no longer eat Ding Dongs with impunity, but that&rsquos another story for another time. I love Cobb Salads because there&rsquos so much glorious goodness going on: Crisp greens, yummy chicken, eggs, bacon, avocado, tomato. And to tie it all together, creamy blue cheese dressing. Heaven on a plate!
I made a big, honkin&rsquo Cobb Salad over the weekend for two very, very important reasons I will list for you right now:
1. I wanted to.
2. I wanted to.
Oh, and I almost forgot! There was a third very, very important reason:
And I&rsquom so glad I followed my heart. It was splendid!
First, whip up the blue cheese dressing. It starts with mayonnaise, sour cream, and buttermilk. (I made a double batch, so the ingredients in the printable recipe below are half this amount.)
Then add plenty of blue cheese! You can crumble it yourself, but I like to buy the ready-to-go crumbles.
Next, finely slice up some chives (this is optional if you don&rsquot have chives, or you can sub some chopped green onion)&hellip
Along with some Worcestershire, salt, and pepper.
Then just stir it together!
Now, if you have time, pop the dressing in the fridge for a couple of hours to let all the flavors combine. Gets better and better as it chills.
Now, Cobb Salad has lots of yummy toppings, not the least of which is bacon. So fry some up&hellip
You need chicken, too: Slice 2 chicken breasts in half right through the center to create 4 thinner breast-shaped pieces, then sprinkle them with salt and pepper&hellip
And grill or saute them over medium heat until they&rsquore done in the middle. Since they&rsquore so thin, this doesn&rsquot take long&mdashjust about 3 minutes per side.
Remove it from the pan, let it cool, then dice it into chunks.
I love grilled chicken. It completes me.
Don&rsquot tell my cattle ranching husband I said that.
Slice up some hardboiled eggs.
Then lop the tops off a few green onions&hellip
On a separate note, I&rsquom on a green onion kick lately. Just out of the blue, I&rsquom slicing them and adding them to pretty much everything except my Raisin Bran.
Then halve some red grape tomatoes!
I&rsquom also on a red grape tomato kick lately. I love the things.
And now: Avocado is definitely one of the stars of the Cobb Salad show in my opinion! Slice two in half and take out the pit, then use a small knife to cut squares, and scoop it all out with a spoon.
I&rsquom also on an avocado kick lately.
Okay, so I&rsquom on a food kick lately. Let&rsquos just leave it at that.
You can use whatever greens you want for the salad. I did a combination of Romaine&hellip
ULTIMATE COBB SALAD
- Author: Eats By The Beach
- Prep Time: 30 minutes + marinating time
- Cook Time: 10 minutes + marinating time
- Total Time: 40 minutes + marinating time
- Yield: Serves 4 1 x
This hearty dinner salad is a healthy, tasty, and easy weeknight dinner option. Opt to make your own marinated, grilled chicken and Catalina-Style French dressing – both lower in fat and sugar – or take a few shortcuts to save time.
- 2 large boneless, skinless chicken breasts, split in half lengthwise
- 1 large onion, sliced
- 4 large cloves garlic, chopped
- ¼ cup chicken broth
- ⅓ cup lower-sodium soy sauce
- ⅓ cup balsamic vinegar
- 2 packets sweetener of choice or 2 tablespoons brown sugar or honey
- 1 package Italian Dressing Mix (I used Good Seasons)
For the Catalina-Style French dressing:
- 1 large clove garlic
- ⅓ cup light vegetable oil
- ⅓ cup chicken or vegetable broth
- ½ cup low-sugar ketchup
- ¼ cup white vinegar
- ¼ cup apple cider vinegar
- ¼ cup sweetener of choice (I used a 1:1 sweetener blend, like Swerve) or ¼ cup honey or brown sugar
- 1 tablespoon tomato paste
- 1 tablespoon lemon juice
- 2 teaspoons Worchestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon freshly grated black pepper
- 1 head Romaine lettuce, torn into bite-sized pieces
- 1 small head of iceberg lettuce or butter lettuce, torn into pieces
- 1 ½ cups quartered cherry tomatoes
- 4 grilled, marinated chicken breasts
- 8 strips bacon, cooked very crisp and crumbled
- 4 hard-boiled eggs, sliced
- 1 small red onion, diced
- ½ English cucumber, diced
- 4 ounces feta cheese, crumbled
- Freshly ground black pepper
Start with the marinade and chicken.
Add all of the marinade ingredients, except the chicken and sliced onion, to a large Mason jar or bowl. Use a whisk or an immersion blender to blend until fully combined.
Toss in the chicken and sliced onion to a ziplock bag. Pour in the marinade, zip the bag and allow to marinate for at least an hour or up to overnight.
On a grill over medium heat, grill the chicken, about 3-5 minutes per side, until cooked through. Use a sharp knife to cut into a thick part of the meat to ensure that is opaque all the way through. Remove from heat, cover with foil and allow to rest.
Pour all of the ingredients into a large Mason jar. Use an immersion blender to blend the ingredients until thickened. Alternatively, you can whisk all of the ingredients together, except the oil. Once all the other ingredients are combined, while whisking constantly, slowly drizzle in the olive oil until the dressing is emulsified. Refrigerate. This will keep in the refrigerator for a little over a week.
On 4 large salad plates or bowls, make a bed with the torn lettuce leaves.
Arrange the tomatoes, chicken, bacon, eggs, avocado, onions, cucumber, and feta cheese over the lettuce.
Grind the black pepper over each portion, to taste.
Serve with the dressing on the side.
Keywords: dinner salad, salad recipes, healthy recipes, healthy meals, weeknight meals, weeknight recipes
What makes this a “Southwestern Cobb Salad?”
While this salad is made with traditional ingredients like mixed greens, crispy bacon, hard boiled eggs, chopped tomatoes, and diced avocado, I added tex-mex favorites like:
- Black beans: a great source of plant-based protein, fiber, and iron. Black beans are a classic Spanish staple and perfectly compliment the corn and quinoa.
- Charred corn: a great source of fiber, potassium, and folate. We’re “grilling” the corn in some simple Mexican seasonings to boost the flavor and increase nutrient absorption. If you don’t have time to grill the corn, you can just add it straight out of the can!
- Fluffy quinoa: one of the only plant-based sources of complete protein, the quinoa adds a nice subtle texture to the salad and, combined with the beans and corn, replaces chicken in this Southwestern Cobb Salad. It’s also ready much faster than chicken to keep this amazing salad a 30-minute meal!
- Shredded Mexican cheese: a unique blend of Monterey Jack, cheddar, and colby cheese. Feel free to use whatever “Mexican” cheese you like best, whether it’s plain cheddar, cotija (my favorite!), or queso fresco.
- Chopped cilantro: the perfect touch to the best healthy Southwestern Cobb Salad… unless you think cilantro tastes like soap. If that’s you, don’t worry. Just omit it!
- Creamy Avocado dressing: I thought about creating a homemade dressing kind of like this avocado crema, but then I remembered one of my favorite brands had an Avocado Green Goddess dressing and I thought, “why reinvent the wheel?” I highly recommend their dressings (not sponsored) because they’re yogurt-based and much more calorie-friendly than any other dressing! They also have other incredible flavors that I recommend in some of my other recipes like their Chunky Bleu Cheese or Classic Ranch.
Cobb salad can be a meal on its own but why not try pairing it with some nice, homemade bread! Try these recipes:
Your salad can last anywhere between 1-5 days. Depending on if you have already dressed the salad or not, is a factor. Undressed salad will keep for a few days longer, typically 3-5 days, than if the salad already has the dressing incorporated.
If the salad is already dressed, it’s best that day, and might last another day in the fridge but the lettuce will get soggy.
Watch the video: A rare style, Corn on the Cob BBQ شیر بلالهای روی آتش آب و نمک در کناری چای تازه دم و نبات (December 2021).